Resorts Magazine

well-being designed to facilitate reconnec tion with nature is what guests find in the wellness area. The gastronomic offer is rich and ranges - always focused on high qualit y - from Neapolitan pizza, in collaboration with Vurria, to lunch options without forgetting the Sunday brunch. I n the refined setting of the Orangerie by Di Pinto, there is space for the careful cuisine of chef Rober to Di Pinto entrusted to - at the Due Matote - Luca La Peccerella. I n fac t, the proposals include, alongside the à la car te menu, two tasting itineraries: “Piacere Rober to” (7 dishes) and “Piacere Luca” (freehand). The different dishes, solid in their contemporar y and technical approach, move sk illfully between Piedmont and the Mediterranean. The combinations presented in courses based on the qualit y of the ingredients and the technique are therefore balanced. A modern and growing cuisine - which does not disappoint - well suppor ted by a ver y accurate and attentive ser vice towards those who choose to discover the Le Due Matote relais. COUNTRY RESORT | LANGHE 56 R ESORTS M AGAZINE