Al Sorriso

Fans of Piedmontese cuisine will be in their element in this restaurant situated in the attractive Novara hills thanks to enthusiastic chef Luisa Marelli and her husband Angelo Valazza. The latter is constantly on the lookout for excellent local ingredients, while his wife (a literature graduate and self-taught chef who is passionate about cooking) creates dishes which have become classics, are influenced by tradition and prepared with seasonal ingredients such as aromatic herbs, game, mushrooms and truffles. The wine list is particularly extensive.

Integrated dining and lodging experience at Al Sorriso

• Al Sorriso operates Ristorante Hotel Al Sorriso, offering both a Michelin-starred restaurant and an on-site hotel with bedrooms that blend classical and modern furnishings, inviting guests to dine and stay in one refined setting.

World-class wine program curated by the family

• The venue features an extraordinary wine program with over 1,000 labeled wines, carefully selected to showcase regional and international profiles; Paola Valazza (the owner's daughter) serves as the sommelier, guarding some of the top bottles from Italy and France.

Cooking philosophy: gradual heating and reverence for tradition

• Luisa Valazza's cooking emphasizes gradual heating to preserve the ingredients' qualities, aiming to innovate while staying true to Piedmontese traditions, with a straightforward, heartfelt approach to flavor and texture.

Signature Ingredients

• Foie gras d’anatra: The menu highlights foie gras d’anatra as a centerpiece, notably in Il Foies-grass D’anatra, mela, rossa di Trope alle rose e parfait alle nocciole. It pairs rich, velvety foie gras with apple and Tropea red onion notes, finishing with a hazelnut parfait that stresses the house’s signature use of hazelnuts.
• Tournedot di Fassone di Langa al Barolo with black truffle: A flagship Piedmontese preparation using Fassone di Langhe beef, slow-braised and presented with Barolo, a herb crust, and marrow, crowned by tartufo nero pregiato (black truffle) to define depth and aroma.
• Albenga artichokes (Carciofi di Albenga) with red prawns: The dish pairs Albenga artichokes with gamberi rossi (red prawns), almonds, and Taggiasco olive oil with savora, reflecting a refined harmony of coastal ingredients with Piedmontese technique.
• Bettelmatt di Formazza: An Alpine cheese from Formazza valley featured on the cheese cart, showcasing a signature Piedmontese dairy tradition and the restaurant’s emphasis on extraordinary dairy products.
• Cedro confit and Burrata: Passata di fagioli cannellini, spaghetti di seppia, burrata e cedro confit demonstrates the creamy harmony of burrata with candied citron, illustrating Luisa Valazza’s skill in balancing textures and citrus brightness.
• Gamberi rossi: Red prawns appear prominently in the Albenga-inspired preparations, underscoring the selection of pristine seafood alongside vegetables.
• Olio Taggiasco: Taggiasco olive oil is used to finish and flavor numerous dishes, highlighting the importance of high-quality olive oil from Liguria in the restaurant’s repertoire.
• Tartufo nero pregiato: The prized black truffle, featured in the tournedot di Fassone, embodies the luxury and aroma that define the restaurant’s signature offerings.