A Prestigious Achievement: My Risotto in the Gallo Guide

‘Chef Francesco Maganuco's risotto next to the Gallo guide, the Gran Riserva risotto,

It is with great joy and pride that I announce my inclusion in the prestigious Gallo Guide - I Risotti of the Best Restaurants in the World. This recognition celebrates the commitment, dedication and continuous research that have always characterised my vision of cuisine.

When I was informed that I would be evaluated to enter the guide, I felt a great responsibility: to tell my gastronomic identity through a dish that was an expression of my land and my culinary philosophy. I therefore chose to propose a risotto that combines tradition and innovation, roots and creativity:

‘Chef Francesco Maganuco with engineer Emanuele Preve CFO of RisoGallo Spa (Italy), Managing Director of RisoGallo International’

Risotto with Risotto with hazelnuts from the Langhe, prized black truffle and por Risotto with hazelnuts from the Langhe, prized black truffle and porcini mushrooms

A dish in which each ingredient has a precise symbolic and taste value. The hazelnuts come from the Langhe, a land renowned for its excellence, and are processed into a delicate cream that gives smoothness and a lightly toasted flavour. The porcini mushrooms, with their intense and earthy character, enhance the depth of the risotto, creating a rich and enveloping base. Finally, the prized black truffle, with its unmistakable aroma, is added at the end to elevate the dish, creating a perfect harmony between elegance and territory.

The person in charge of examining me appreciated the balance of these flavours, the quality of the raw materials and the attention to detail in the realisation of the dish. His positive judgement led to my selection in the guide, a recognition that fills me with pride and that I want to share with my team and all my guests.

This achievement represents an important milestone in my journey, but also a stimulus to continue to innovate and tell the story of the territory through my dishes. I thank all those who believe in my work every day and allow me to transform my passion into a unique gastronomic experience.

This is just the beginning of a journey of taste and excellence! of the territory through my dishes. I thank all those who believe in my work every day and allow me to transform my passion into a unique gastronomic experienc quality of the raw materials and the attention t