The Pristine Hulalà starred recipe book by Chef Riccardo Bassetti
The chef also leads the Osteria that has always supported the hotel restaurant, with the collaborations of his father Giovanni, a historic chef and restaurateur in the area, and of his mother Elisabetta, maître and sommelier.
Born in 1981, son of art, Riccardo begins his journey into the world of cooking with a degree in Tourism Sciences at the Iulm University of Milan, and continues with his experiences alongside Davide Oldani of D'O and Sergio Mei of Four Seasons Hotel in Milan.
He collaborates, then, in the opening of the very famous Atelier de Joel Robuchon on the Champs-Elysées, in Paris, where the two Michelin stars soon arrive and works with Thierry Marx at the Sur Mesure of the Mandarin Oriental Palace in Paris, also awarded of the two stars, after a while.
When the chef returns to his beloved Lake Maggiore, the acknowledgments don't take long to arrive even in Italy. Here, in the gastronomic restaurant "La Tavola" of the family hotel, the chef dedicates himself to a beautiful, good, innovative and technical gourmet cuisine, which collects all the best of his territory: lake fish, seasonality and quality raw materials , ensured by a supply chain of local fishermen and small farmers.