Campamac - Osteria di Livello a Barbaresco by Emanuele Spagnuolo 15/09/2018
Today we had lunch at Campamac Osteria di livello, in Barbaresco.
Campamac is the novelty of the year in the Langhe because it is an interesting project of two important partners: on the one hand, Maurilio Garola, chef of Ciau del Tornavento, with his wife Cecilia Monte, producer of wine. On the other, Paolo Dalla Mora, manager with a past in Unilever, Ferrero, McDonald's, Ilva and Saronno, today a communications consultant in the food and fashion sector.
The proposed formula is innovative: "An osteria 2.0, that is, with the soul of the trattoria, - explains Dalla Mora - but without the checked tablecloths".
Very well furnished and complete, informal, modern and well-kept. Motion space in the central counter of entry also to the products to buy products from Maurilio, everything is very commercial in the positive sense of the term and well organized from a marketing point of view.
The service is good, attentive. The interesting wine list with young producers in valuable paper and also space for natural wines.
The heart of the kitchen is formed by a double room, one dedicated to a beautiful grill where you can cook interesting cuts of meat and one dedicated to a kitchen for other dishes.
In the kitchen we find Alessandro Capalbo, a pupil of Maurilio.
An entree, a first course, a second course, pastry and coffee followed one another on the table. In two people we spent € 50,00 for each person with a glass of Barbaresco each.
Always good dishes, Mediterranean tastes, especially in the aged and in the parmigiana. Good tagliatelle with mushrooms, but without true vibrations.
The same goes for the agnolotti and the milk veal in a langa nut crust.
Summing up a good experience, value for money, hi-tech environment, modern and interesting, but the kitchen we say so is just "normal", we would have expected some flash of innovation, genius.
To try again to see if this osteria can make a jump to really excite the diners with more personal and tastefully innovative dishes.