Alessia Rolla is the chef at the Cantina Nicola restaurant in Cocconato. Although she is self-taught, has transformed the restaurant's kitchen into a benchmark for those seeking pampering rooted in piedmontese country traditions.
Alessia Rolla, born in 1990, began her career in the restaurant world without any formal training; driven by her strong passion, after working in another sector, she decided to dedicate herself entirely to gastronomy, joining the Cantina Nicola project in 2013. Together with her husband Riccardo and her brother-in-law Federico, she has contributed to the growth of the reality located among the hills of Cocconato, transforming it into a place of excellence.
Alessia's philosophy is based on the use of local and seasonal ingredients, many of which come from the garden adjacent to the business, cultivated after years of study on the plants best suited to the area. Her menu reflects a disarming balance through dishes that reinterpret the piedmontese peasant tradition with a modern twist. Among her most popular creations are chicken and crayfish ravioli and lamb with turnips and sweetbreads, all designed to highlight local flavors and the authenticity of raw materials.
Over the years she has honed her skills by participating in gastronomic events such as the Milan Wine Week, where she has brought Monferrato to the attention of national and international audiences.
