Massimiliano Musso

Chef Massimiliano Musso's culinary philosophy is profoundly rooted in the Piedmontese territory, a deep homage to the century-long legacy of Ca' Vittoria and the foundational work of his grandmother, Gemma. He champions the valorization of local products, viewing them as the essential starting point for every dish. This commitment extends to his meticulous ingredient sourcing, highlighted by a rapidly expanding 12,000 square meter proprietary garden. Here, all vegetables are cultivated according to traditional methods, including lunar phases, a practice reminiscent of Chef Enrico Crippa's influence. Musso's dedication to self-sufficiency and high-quality research is further demonstrated by his success in cultivating seeds for specific oriental vegetables, emphasizing care even for ingredients often considered mere accompaniments. Simultaneously, Chef Musso orchestrates a dynamic fusion with Asian culinary traditions, a 'contamination' born from his extensive work experiences in Taiwan. This allows him to craft what he defines as 'contemporary cuisine,' balancing the rich, authentic flavors of Piedmont with vibrant international touches. His overarching vision is one of continuous evolution, upholding a standard of excellence and passion that not only honors his family's prestigious past but also drives an international perspective, further amplified by the strategic investment in the Ca' Vittoria hotel. This vision aims to position the less-known Alfieri hills alongside the celebrated Langhe, offering a unique and refined gastronomic experience that is both elegant, light, and intrinsically local. Chef Massimiliano Musso's technical mastery is characterized by a sophisticated blend of time-honored Piedmontese tradition and innovative contemporary techniques, infused with a distinct Asian influence. His approach to flavor is one of meticulous balance, where traditional tastes are reinterpreted in lighter, more modern forms, enhanced by carefully considered pairings. The Asian 'contamination' is subtly integrated, evident in his use of ingredients like miso and various Asian herbs, demonstrating a seamless harmony rather than a mere juxtaposition. Plating is integral to his art, ensuring each dish is 'perfect in the plating as well as in the taste.' As Executive Chef and Pastry Chef since 2009, Musso exhibits particular expertise in pastry, bread, and leavened products, a skill honed under the tutelage of masters like Morandin and Enrico Crippa for specific bread techniques. His commitment to fresh, vibrant ingredients is paramount, with a significant focus on garden-to-table practices. Among his most legendary signature dishes are: * **Pomodoro nella sua essenza:** A key summer offering featuring seven distinct varieties of tomatoes, celebrating the ingredient in its purest form. * **Carpaccio di fassona con sentori autunnali:** A masterful illusion, utilizing a 'fake fillet' cut from the bovine shoulder, marinated in salt and sugar, thinly sliced like bresaola, and complemented by a porcino mushroom jus, creamy porcino, topinambur (Jerusalem artichoke), and celeriac. * **Panettone:** A celebrated traditional specialty, highlighting his prowess in leavened products. * **Ca’ Vittoria Meringue cake:** A testament to his pastry expertise. He also continues to prepare beloved dishes from his grandmother Gemma's era, which remain popular requests from loyal customers, such as: the eye of round veal cooked in salt with fresh Robiola cheese from Roccaverano, pomegranate and aromatic herb oil; traditional fresh Tajarin egg pasta with duck ragout; and oxtail risotto.

Career

• Apprentice (under Gemma Musso) at Ca' Vittoria, Tigliole
• Executive Chef/Chef-Owner at Ca' Vittoria, Tigliole

Mentored by Gemma Musso, Sandra Musso.