Villa San Carlo is in Cortemelia, a commune in the Province of Cuneo in the Italian region of Piedmont. The original center of Cortemelia is said to be of pre-Roman origin. On a Food and Wine Tour in Italy in 2013, our group was fortunate enough to stay there and experience the incredible culinary skills of the owner and chef, Carlo Zarri. Not surprising is that Carlo is a close friend of our travel agent extraordinaire, Roberto Torrini.

Cortemilia

We stayed several nights and enjoyed a special dinner each evening. There was an opening reception for us on the garden patio with wine and cheese. This was followed by a 5-course dinner with wine pairings. (1) Fried Potato Gnocchi with Artichoke Sauce          (2) Traditional Tomato Soup with Crostino Bread (3) Hand-Made Traditional Ravioli with Black Summer Truffles (4) Little Chicken Fillets with Hazelnut Sauce and Smash Potatoes with Red Beet, and (5) Sweet Surprise with Hazelnuts served on a plate with our names written in  Chocolate. Then Carlo made cappuccinos and wished us a good night. He cooked like that for us every night.

Fried Potato Ngocchi with Artichoke Sauce
Traditional tomato Soup with Crostino Bread
Hand Made Traditional Ravioli with Black Summer Truffles
Sweet Surprise with hazelnuts
Little Chicken Fillets with Hazelnut Sauce & Smash Potatoes with Red Beet
Each dessert was personalized!

There were 3 courses and 2 wines the next night. (1) Nettle Pasta with Caramelized Onions and Hazelnuts (2) Pork Loin with Roasted Peppers, Mixed Greens and Bundled Green Beans (3) Coffee Panacotta with Chocolate Drizzle for dessert.

Our gnocchi with tomatoes sauteed in garlic infused olive oil carmelized onions and fresh rosemary
Veal Chops served with raisins and garlic infused olive oil sauteed with baby onions
Moscato gelatin with fresh berries

Carlo took us to his kitchen the next day and taught us how to make Gnocchi which was used in our dinner that night. (1) Our Gnocchi with Tomatoes sautéed in garlic-infused Olive Oil, Caramelized Onions and Fresh Rosemary (2) Two Veal chops served with Raisins and Garlic-Infused Olive Oil and Baby Onions, and (3) Moscato Gelatin with Fresh Berries for dessert. We watched the magic happen in the kitchen with the veal.

Preview of tomorrow night’s dinner
Making ngocchi with flour and eggs

The grand finale and our last night in Cortemelia was extra special (as if the others were not!!!) (1) Tuma Cheese Wrapped in Hazelnuts and Served with Caramelized Onions       (2) Risotto with Castelmagno & Rosemary (3) Veal Tenderloin ala Sophia Loren (Her favorite that Carlo always makes for her) with Mixed Vegetable Reduction over Val Wrapped in Filo Dough and Served with Polenta Cake with Spinach Straccialtella. This was carved tableside by Carlo, and (4) His Grandmother’s Pudding for Dessert – plate decorated with strawberries and “Arrivederci” written in Chocolate.

Tuma Chese Wrapped in Hazelnuts with Carmelized Onions
Plating the Veal Tenderloin ala Sophia Loren
Reduced Vegetable Sauce over Veal Wrapped in Filo – served with Polenta Cake with Spinach Straccialtella
Grandma’s Pudding with Strawberries

Noted for one of the most famous types of hazelnuts, the Tonda Gentile di Langa, every August the town celebrates it with a Hazelnut Fair. Hence the use of hazelnuts in many of Carlo’s recipes.

The Other Thing – It seems to me that Carlo Zarri could be a Top Chef in America, have his own Food Network show and be the “toast of the town”. But he is content to stay in his lovely Cortemelia and prepare his amazing dishes for his guests. I was thrilled to be one of those very privileged guests!!