PHILOSOPHY
THE CHEF
From tradition extract the essence
Baronetto describes his way of working as “reasoned improvisation”: a constant exercise of balance between intuition and reflection, inspiration and talent in the realization of the dishes, applied, in recent years, to the reflection of the “Similitudes” between the ingredients. Baronetto starts from the product and how it was worked and served in the past and arrives, today, at a new form.
At the restaurant Del Cambio, his cuisine is expressed with respect for the place, history, and tastes of past and present guests. The raw materials are the absolute stars of a cuisine that “removes” to restore balance to each ingredient.
His Piedmontese roots led him to the rediscovery of tradition, while a solid technique, combined with surprising creative intuitions, led him to create dishes that are difficult to label.