Photography Carla Aradelli Chef Ambassador. Cook & Chef Institute
Bergner´s quality is simplicity for my cooking

Carla Aradelli

Signature Chef

Carla Aradelli, class 1968, was passionate about her grandparents’ work, who had a farm and a restaurant in Montesanto. She attended a kitchen master for two years with a well know chef with French origins, Georges Cogny, who will let her to learn the technique and the haute world of cousine. Young, with her husband, she decided to try to work for herself...

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Carla Aradelli, class 1968, was passionate about her grandparents’ work, who had a farm and a restaurant in Montesanto. She attended a kitchen master for two years with a well know chef with French origins, Georges Cogny, who will let her to learn the technique and the haute world of cousine. Young, with her husband, she decided to try to work for herself and today her restaurant, called Riva, celebrates his 28th birthday. It has won a Michelin star in 1997, It joined the prestigious group of Europe young restaurateurs and it has been for years a point of reference for Piacenza. It has conquered the guests with a light and balanced cuisine made with the best that the season, the territory and the unicity of Carla propose.
Here, everything is handmade and heartmade: bread, pasta, sweets but even marinated foods and jams, meat and fish are bought whole and then they are processed to check their origin and their entire transformation.
For a deliberately simple cuisine, rich in taste and thought especially for the healt of the person.

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Recipes. The Cook & Chef Institute
 
Recipes by Carla Aradelli
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

Carla Aradelli

Photography news Carla Aradelli

Seeing my granfather that was a farmer and my grandmother, a cook, made me want to become a chef

News Chef Ambassador. The Cook & Chef Institute