Beadboard Bathroom Walls

Calumet - Gardenia

Corso Torino, 9
Caluso (TO)
Tel. 011 9832249

Data Reportage: 18-12-10
Tipologia del Locale: Ristorante gastronomico, 1 stella Michelin
Chef: Mariangela Susigan

Gardenia è un vero e proprio "relais de campagne" ospitato in una bella casa ottocentesca con giardino a Caluso - borgo del Canavese famoso per il vino Erbaluce.







Raggiunto il parcheggio privato dal vialetto di accesso bordato di fiori, l'ingresso è preceduto da un fresco dehor dove in estate è piacevole cenare all'aperto a lume di candela.







Le immagini precedenti mostrano l'edificio e le sue pertinenze nella giornata invernale assolata ma fredda in cui ha avuto luogo la nostra visita.
A dispetto della stagione, il dehor si presenta in ordine e ben curato, per nulla spoglio anche se privo delle apparecchiature.







Varcata la soglia, l'atmosfera degli interni colpisce per il gusto e il calore degli accostamenti cromatici: la romantica sala rettangolare al pian terreno, arredata in toni pastello verde e salmone, illuminata da lampade a sospensione d'antan, ha tavoli ben distanziati e finemente apparecchiati.















dark wood furniture on the few outstanding small collection of distillates, oils and salts, and the white truffles of Alba are ready to be weighed and scratch ...











Upstairs there are other small, charming rooms, private and libraries.













The "mise en place" provides elegant silver cutlery and glasses Spiegelau for wine.
The magnificent tablecloths are in fine linen.







Mariangela Susigan cook is established with great personality.



His cuisine has its roots in Mother's Assumption, expert cook tradition, which in 1977 decided to open this beautiful country house a restaurant serving local cuisine based on raw materials of high quality, local cuisine and authentic flavors.
The success was immediate, and it was here that a twenty year old Mariangela yet acquired the foundations of his excellent technique, making a gradual change in Room Setting after a series of internships and travel abroad in Italy, but above all it was here that directs us decisively towards a cuisine of flavors and colors, aimed at the exploitation of wild grasses and flowers.
Wild garlic, spring cress, sorrel, ajucca grass Henry Good, the many herbs that grow wild in fields and forests untouched Valchiusella: All herbs are rich in minerals - a characteristic that is also found in milk and cheese derivatives, rich in their bouquet; Mario collects them in the spring and create new dishes, adding to the orchard and garden products at home and experimenting with their original flavor.


The Gardenia
cellar boasts a large number of selected labels with passion-more than 700 - with an extensive selection of Champagne and a beautiful and thoughtful paper, by region and by type.
deserve a special mention of the excellent wines of the family Roberto Crosio , we had the pleasure of tasting in the present report, lulled by the sommelier Kami Sodano.





Joining him and the restaurant staff, is always present to ensure the perfect performance of the service Mauro Crosio, husband of Marie Susigan, portrayed here in a shot footage with his entire staff.

Our meal





Home made bread: delicious sfogliette rice and corn, cake, bread with seeds and raisins, crisp breadsticks. Cocktail and appetizer





As an aperitif, sparkling Incanto Martinotti method of Roberto Crosio , made from grapes Erbaluce 100% the past six months on the lees in the autoclave and 4 months in bottle.
fresh scents of soft and rich, with hints of grass hay, green apple, grapefruit and fragrance of bread.



all together in the parade, the next Roberto Crosio wines that are served during the meal: two Erbaluce Primavigna Costaparadiso and the two bearded Damned Red and the Black Drop, Passito Caluso Eva d'Or.





The first opener is the fried balls of salt cod, chickpeas on ...





... Followed by dramatic composition of balls of Parmesan cheese and croissants stuffed with salami, potatoes (typical product of the Canavese).

Appetizers



White that will accompany us on most of the starters is the Erbaluce Caluso doc Primavigna 2009 Roberto Crosio, made from grapes Erbaluce 100%.
extremely typical and fresh, with clear hints of hazelnut, hawthorn and mown grass, is very fresh and fruity in the mouth with a pleasant finish.





head and tongue healed Piedmontese sauce of our Fathers.
beautiful dish to behold, nicely colored, has an absolute quality ingredients.







"The Passion is Red" leg Fassone, red onion, canned tomatoes. Superb
Fassone leg of veal, served in two ways-raw bar with a knife with the "topping" of onion, and in the form of rolls stuffed with julienne vegetables, accompanied by a knob of robiola.









"The Garden Itinerant: pumpkin, ice cream bell pepper, carrot, celery, cauliflower, red onion Cannock, thistles, the pie cabbage, the potato purple tile and tile cabbage; in the pan, a wet caoda light.
vegetables in season (and at the end of the season, as the peppers, however, to play with the colors) in a spectacular palette of copyright, in homage to the bathing caoda a highly personal review.







Runny egg on brioche, cardoons Nice, melted cheese and crunchy hazelnuts.
Soft Poached Egg, breaded in brioche, on a bed of melted cheese, with cards, chips and stick to crunchy caramelized hazelnuts: rich and sumptuous dish of considerable elegance!



Erbaluce Caluso doc Costaparadiso 2007 Roberto Crosio, made from grapes of Calumet Erbaluce 100%, held for 12 months in barrique.
award-winning wine critics, the nose presents clear scents of ripe fruit, vanilla and acacia flowers, and then close soft in the mouth with effective freshness.





Cod Candy in olive oil and vanilla with steamed squid, on a bed of celery in a spin, berries, grapes and strawberry chips artichokes and arugula.

Pastas





lasagna flour Pignoletto Red Bancroft with the Golden Hump Tinca Pianalto Poirino (Slow Food).
A first course the result of intelligent search on the territory, able to collect himself, and the best match, two rare ingredients and protected.



The Damned Red Barbera d'Alba DOC 2008 (Bibe Vivas Multis Annis) Robert Cros-lighter than that of Canavese that will follow us to match the meat is served-along with "plin".





Excellent plin carob flour, salampatata, tiles and purple potatoes.
Another flat stage where the impact of the colors wonderfully fulfilling the task of introducing and prepare to enjoy the scents and tastes, a characteristic feature of the kitchen of Mario Susigan. Main courses





Canavese Barbera DOC 2009 Black Roberto Crosio drop, from 100% Barbera grapes and aged for 12 months in barrique.
intense ruby \u200b\u200bred color, with pleasant hints of plum, licorice and blackberry, it has an alcohol content of 14 ° alcohol and full-bodied, good flavor.







soft and tasty, kid Alpine roasted chestnut honey and rosemary, topped with his guts and onion stuffed with amaretto.





a large bill the leg of wild boar braised grape strawberry, red spice Pignoletto with polenta.

Dessert



Caluso passito Eva D'Or 2004 Roberto Crosio, sweet white wine from grapes Erbaluce 14% 100%, obtained by drying the grapes along with a maturazione di 36 mesi in barrique.
Caratterizzato da un bel colore ambrato, ha sentori di dattero, castagna, caramella d’orzo e note minerali; in bocca è dolce e di grande freschezza.





Millefoglie al cioccolato e marroni di Borgo San Dalmazzo, nel bicchierino zuppa di cachi con spuma al rum.
Un abbinamento dal gusto armoniosamente avvolgente...







Tortino di mais farcito con le pere Martin al vin brulé, gelato alla cannella.







La piccola pasticceria: i "brutti e buoni", la bavarese ai frutti rossi con gelatina all'uva, i cremini al cioccolato Manjari e nocciole, gli inconsueti -e golosi- bigné alla camomilla.



Il caffè finale.

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