In the unique underground restaurant you will find a bright, fresh and inviting cuisine tied to Piedmont but with deviations and curiosities always marked by style, good taste and the quest for honest flavors. (Edward Raspelli, La Stampa, 07/01/2010)

The restaurant was created in the large cellars of the Palazzo, under ponderous vaults and thick, bare brick walls.

With his staff of young talents,  chef Flavio Ghigo – a young Piedmontese known for his award-winning Risotto mantecato al Fondo Bruno, proposes a cuisine linked to the territory, where Piedmont is the star and local products are typical. A rich and authentic cuisine, inspired by regional tradition and reworked with a touch of creativity, in full respect of the flavors.

The setting is private, warm and welcoming, the details refined. The style a balance between past centuries and modern design: fine terracotta, antiques woods, medieval atmosphere, old wooden beams, wrought iron chandeliers, valuable velvet and fine linen fabrics with golden reflections that lend a touch of modernity to the intimate, charming surroundings.

Kindness, professionalism and competence in a convivial, cozy atmosphere are the strong points of the structure.

Antiche Volte is the ideal place for elegant weddings, cocktail hours, receptions, business lunches and dinners with friends, family and even romantic ones.

The "A la Carte" offerings and the Menus of Antiche Volte consist of traditional Piedmontese dishes presented with a contemporary twist with particular attention to raw materials.

In addition to a rich Bill of Fare, the Restaurant offers two affordable and well-balanced Tasting Menus:  TerraMare (Surf and Turf), which weds cuisine from Piedmont and Liguria, and Mini8, an assortment of tempting tastes that allows you to sample the variety of "A la Carte" dishes.

Lunches and business lunches are designed to offer you everything. You choose among two or three dishes, proposed by the chef. Scrumptious and beautifully prepared in every detail, served in a delightful setting, and very reasonably priced.

Each Dish tells the story of the culture and the history of a land and a time, and satisfies even the most discerning palates.

 In addition to being an icon of the Piedmont tradition, the award-winning Risotto mantecato al “mio” fondo bruno, served on the tables of the nobility of the past, is also a dish that has made the name of chef Flavio Ghigo well known. A prize-winning risotto, unique and unforgettable. A risotto, according to Raspelli, that “in its sunny simplicity and sumptuousness” is one of the best things you can eat.

The Finanziera Reale is a rustic dish from the Middle Ages. It became very popular in the 19th century when wealthy bankers and financiers loved it so much that they renamed it "Finanziera".

The fish, always extremely fresh, comes from nearby Liguria. The Red Shrimp ( Gambero Rosso) with shades of coral comes from Oneglia, a small Ligurian port near the French border, which is great with the vigorous Spanish Patanegra cured ham You can choose red mullet cooked on the skin, velvety pumpkin puree and squid (totonetto spiritoso) or the pureed broccoli, and sometimes you can find Sicilian prawns, little squids and almonds.

The choice of desserts is extensive. Alba Hazelnut, Amedei chocolate and passion fruit, creamy Gianduja flan al tobacco and Barolo Chinato.

Fresh and fragrant bread every morning, made with organic flour and mother yeast. Something as ancient as the world. Aromatic bread and handmade bread sticks are taken out of the oven twice daily to be served at the table.

At the table everything is “good”, tied to the products of the territory and inspired by tradition.

In fifteen years of work, Flavio has learned to carefully choose the ingredients of his cuisine.

The chef receives his supply of meat, one of the excellences of Piedmont, from a few local breeders who feed the animals without fodder and additives. The “butchering” process is done as it was in the past and the meat is "hung" for ten days to make it tenderer.

Being a chef is part of Flavio's character. He was just twelve when he showed his family his passion for cooking. He spent a whole summer working in a restaurant and he tested personally the difficulties of this job. Indeed he succeded and he repeated the experience the following summer.

He worked very hard, first at the Hotel Management School and secondly in a restaurant in Ventimiglia. Finally he put everything into practice opening the restaurant "Due Palme" in Centallo.

He won the prize "Risotto Gallo" for the "Risotto mantecato al mio fondo bruno" and he also took part to several Italian Cooking Festivals. Consequently he coordinated a group of young chefs in Bangkok, Shangai and Singapore.

He was 28 when he started a new project as a chef, trader and member of Palazzo Righini.

 

Eight months of painstaking research to achieve the selection of wines, the result of Flavio Ghigo's personal effort.

The cellar is rich and suggestive. The preference is for signature wines, prestigious vintages, and a few wines from small producers who experiment with organic and biodynamic processes . The wine vault of Palazzo Righini has the scent of the Langa, but there is ample room for fine French wines and a selection of Italian and foreign “bubbly” wines.

Two sections of wines, reds and whites. 540 labels, over 5,000 bottles. A constant temperature of 16 degrees for reds, 10 degrees for whites.

The vault of the Palazzo conserves a treasure that is treated with passion by the masters of the house. An asset that evolves and ages, increasing the prestige of the cellar.

The wine cellar also offers a List of half bottles, which considers the pleasure of dining with a good wine and then driving again within the limits imposed by the rules of the road.

A visit to the vault is a must. It is worth stopping for a Tasting and getting advice about the choice of fine wines, to be enjoyed in tranquility while discovering history, taste and tradition.

The cooking school is a workshop where everybody can learn how good things smell and taste. Chef Flavio Ghigo lead with passion and expertise people interested in trying amazing recipes at home by teaching the choice of right ingredients, little tricks that make a course special, techniques and cooking tips. Finally, the right place for people who want to develop hint of creativity!

The cooking school is designed for small groups with no more than eight people. Each person will be given a fully equipped station and will be guided throughout the lesson. The group will practice on traditional Piedmontese recipes. Two class hours, once or twice a month, will help beginners as well as people who want to improve their knowledge about cooking art. Besides the recipes you will be thought how to choose the right wine to serve with it and, finally, the group will sit and taste the creations.

Ristorante Antiche Volte Palazzo Righini
I Ristoranti d'Italia, Le guide de L'Espresso, 10/10/2010

Un tris di primi. Piemonte, cuochi vincenti
di Emilio Vettori, La Repubblica, 08/10/2010

Antiche Volte
di Carlo Passera, Identità Golose, Guida ai ristoranti d'autore, 27/09/2010

Pranzo da Re. Anima popolare e misurata eleganza
La Repubblica, 18/09/2010

Mirabilia a Fossano
Horeca magazine online, 01/07/2010

Antichi Sapori
di Enzo Vizzari, L'Espresso, 24/06/2010

Risotto, patè d'anatra, dolci, la passione merita la lode. A Fossano (Cn) alle "Antiche Volte" c'è uno chef giovane che non tradisce la tradizione e persegue la modernità
di Antonio Scuteri, La Repubblica, 02/06/2010

Premiato il risotto di Flavio Ghigo. Lo chef delle Antiche Volte sulla guida Gallo
di Walter Lamberti, La Fedeltà, 26/05/2010

Andar per cena
di Mauro Remondino, Style Magazine, Il mensile del Corriere della Sera, 01/05/2010

Nella hit parade dei chicchi in padella
di Gianfranco Quaglia, 30/04/2010

Fossano val bene una sosta
di Giuditta Marzoli, Locali Top, 01/03/2010

I classici piemontesi da gustare sotto Antiche Volte
di Claudio Colombo, 01/02/2010

Sotto le Volte, risotti e drink
di Antonio Lodovico Scolari e Christian Pizzinini, Natural Style, 01/02/2010

Restauri. Palazzo Righini Dimora Storica del ‘400
Food&Beverage, 01/02/2010

Antiche Volte. Apre nel palazzo Righini di Fossano fra tradizioni culinarie e comfort
di Marino Fiornamonti, Italia a Tavola, 01/02/2010

I classici piemontesi da gustare sotto Antiche Volte
di Claudio Colombo, Italia Squisita, 01/02/2010

Palazzo Righini e Ristorante Antiche Volte:
a Fossano l'incontro magico di tradizione e innovazione
di Flavio Allegretti, Informa Cibo online, Il giornale per chi ama il buon gusto, 26/01/2010

Risotto al fondo bruno e cardi in fonduta a Fossano. A Palazzo Righini la cucina sontuosa di Flavio Ghigo
di Edoardo Raspelli, La Stampa, 07/01/2010

Dalle Alpi alle Langhe: i mille volti del cuneese
Gruppo Italiano Stampa Turistica Gist online, 24/12/2009

Antiche Volte, Flavio Ghigo. Fossano (CN)
di Alberto Cauzzi e Il Guardiano del Faro, Passione Gourmet, online, 17/12/2009

Palazzo Righini… ode all'iniziativa privata
inTerredi, Viaggi e Turismo, magazine online, 17/12/2009

Antiche Volte apre nel Palazzo Righini. Tradizioni culinarie e comfort moderno
di Marino Fioramonti, Italia a Tavola, 17/12/2009

Piemonte. Dalle Alpi alle Langhe, da Racconigi a Venaria, i mille volti del Cuneese
di Davide de Corzent, Il Giornale Roma, 09/12/2009

Tutte le meraviglie dell'antico Palazzo Righini
Dove lo chef Flavio Ghigo propone il suo grande risotto mantecato
Cuneo Sette, 24/11/2009

Risotto sotto le volte
Guida ai ristoranti, b2b24 online de Il Sole 24 Ore, 01/11/2009

To offer a dinner in the Antiche Volte restaurant as a present please fill in the form. Palazzo Righini staff will contact you in 24 hours.

Antiche Volte is the perfect setting to celebrate a special moment balancing a tasty menu and an elegant atmosphere.

You can choose between two menus:
TerraMare, wine included, for two guests, 130 €
Mini8, wine included, for two guests, 150 €

To personalize the menu please contact our staff.

Why choosing between enjoying your lunch and keeping up with working schedule? Antiche Volte restaurant offers you a light full meal. This option is perfect for companies who are looking for a quick but excellent service for business partners and guests.

Our business menu is a real deal:
2 courses for 21 €, 3 courses for 24 €, and only 4 € extra for a glass of wine.

For companies Palazzo Righini provides an equipped and spacious meeting hall at the Saint Augustine Congress Centre and all the comforts of a fine coffee break. It is also possible to choose a testy menu to discuss business in relax around a table.

Palazzo Righini staff will contact you in 24 hours after you submit your request.

To reserve a table please fill in the form and send. Palazzo Righini staff will contact you to confirm your reservation.