The “Corazziere” has never stopped conquering its guests since 1919.
Two points are essentials for us: the quality of raw materials and the art of transforming them.
My family and I have given the very best of our know-how developed in over 90 years of activity in the hospitality service.
We have gathered the best products coming from our suppliers. .
The Norwegian salmon from the fiords, the San Daniele and King hams as well as the Gelli cold meats and salami coming from Tuscany.
Our rice “à la minute” is produced by Mittino, in Carpignano Sesia, our suppliers for 40 years.
The best fish available on the market is supplied by “L’Ittica Lecchese” up to 4 times a week.
I fillet the sea-bass myself and just think that I started filleting fish 60 years ago, when the only available fish were bleaks….
I even choose the best meat from the butchers!
My daughter Arcella, instead, makes our iced mousse desserts; precise as she is, she only uses fresh milk and cream and no preserved products.
When cooking, my chefs use the extra – vergine olive oil branded Presta di Mottafollone and, of course, genuine “Parmigiano Reggiano” cheese (my wife Mariuccia is from Sassuolo).
Fruit and vegetables are selected and supplied by Fabio and Gabriele, our two “historical” greengrocers at Molar.
The cake is categorically home made by Michele Roda, our chef pâtissier and great expert in the pastry art. Meticulous as he is, he only uses first-quality ingredients such as fresh butter (and please, never ever mention margarine to him!)
Wines are also our passion and granted us awards worldwide; I’ve been even appointed “Chevalier de l’ordre des coteaux de Champagne”.
I personally choose the best wine and food matching as I believe that a good menu without the right wine is a poor product.
Of course all the team working with me is made by experts in the restaurant field: Tonino, Luigi, Massimo, Matteo, Gabriele, Alessandro, Afid, Arcella and Andrea.
Yours truly,
Armando Camesasca
