In Oleggio, Piedmont, Casa Celesia, a gourmet adjacent to the Bagliotti Tower in the center of the town, opened just a few months ago. A restaurant led by Corrado Lombardo, it is aesthetically essential; instead, the kitchen plays a lot on the past/future combination. Synergistically balancing the area's gastronomic heritage and introducing new ideas is a challenge that does not frighten the chef, who remains anchored in deep values, turning a particular interest to the avant-garde.
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Oleggio is a Piedmontese municipality devoted to agricultural production, located in the province of Novara, not far from the Ticino River: the latter has its source in Switzerland, among the Lepontine Alps, and passes quietly through Lombardy into the Po River. The landscape is typical, the hills follow one next to the other, ordered like a row of toy soldiers. Rhythm quilts the natural setting and accompanies the flow of the river, here the peace unfolds among the green curves and sinuous slopes. The city, on the other hand, is steeped in history, one can sense it from the architecture, religious, civil and military. A few steps from the imposing Campanile di Piazza, also known as Torre Bagliotti - named after a local noble family - is Casa Celesia, an authentic gastronomic gem.
The atmosphere, inside the renovated period building, is soft and hospitable: exposed brick arches rise robustly from the ceiling, irregular but rich in earthy hues, lending depth to the surrounding space. The decorative touch, rustic and warm, evokes the time that was, while remaining current. The decor, understated and sophisticated, recalls the contemporary, ideal for enjoying a meal a deux, or together with company.
The restaurant, intimate and refined, is becoming a fixed stop for connoisseurs of good food; the chef has designed a fascinating and balanced menu: the great classics have been rethought respecting traditional recipes, the raw materials chosen instead celebrate seasonality.
Corrado Lombardo's technique is disarming, complicated in some ways, but highly intelligible; it will be thanks to the prominent personalities who have supported his career path, Alain Ducasse, Luigi Taglienti, Ezio Santin, Sergio Mei. The marinated and glazed venison with chestnut honey, lemon, and Kompot pepper, the ravioli with coda alla vaccinara and Roccaverano robiola, or the walnut sablé with madeira cream and coffee, express themselves among absolute notes and dynamic contrasts, harmoniously flanking and blending.
Diners may even decide to embark on one of three tasting itineraries, including cover charge, excluding drinks: Sosta (three savory dishes and one sweet) for €60.00, Tappa (four savory dishes and one sweet) for €70.00 and Viaggio (six savory dishes and one sweet) for €80.00.
Not to be outdone is the wine cellar, carved out of an old icebox that through a transparent glass floor can be observed below the main dining room of the restaurant. A real treasure chest full of precious gems, thick Italian and international labels, which can be paired with the exquisite delicacies made in the kitchen.
The philosophy behind this new entry is very simple: to amaze customers without overdoing it through storytelling. Tales, linked to the territory and craftsmanship, become the leading actors in the individual courses, ready to go on stage during each service through the attentive staff. In short, Casa Celesia promises well, and more! It guarantees to leave a mark in the hearts of anyone who decides to discover the proposal in person.
