DAMA, the gourmet restaurant at Castello di San Gaudenzio

 

Castello di San Gaudenzio’s gourmet restaurant unveils a new menu by Executive Chef Federico Sgorbini and Resident Chef Alessio Spinelli: a bold blend of local flavours and creative flair.

 

Embracing seasonality, local roots, and visionary cuisine, the new menu at RestaurantDAMA promises a culinary journey that welcomes summer with open arms. The brainchild of Massimo and Dario Bergaglio, DAMA, nestled within the charming Relais Castello di San Gaudenzio in Cervesina, near Pavia, introduces a gourmet adventure that dances between land and sea.

 

 

Nestled in a 14th-century castle in Cervesina, at the heart of Oltrepò Pavese, Castello di San Gaudenzio is now a charming relais surrounded by a luxurious centuries-old garden. It offers a tailored experience for all guests, whether business travelers, private individuals, or passing tourists. The 44 rooms and suites, spread across the ancient castle and the new hotel section, retain their historical elegance with highlighted features like coffered ceilings, parquet floors, antique paintings, and monumental fireplaces. The spacious halls of the castle are perfect for hosting meetings, conferences, team-building activities, and congresses, while the external garden offers an ideal backdrop for ceremonies or private events. Its strategic location, spanning four regions, provides opportunities for diverse experiences in gastronomy, culture, and entertainment, with easy access to renowned sites for food and wine, shopping, and nature.

 

 

This summer, Resident Chef Alessio Spinelli joins Executive Chef Federico Sgorbini to debut the “Cogli l’Oltre” tasting menu. This five-course extravaganza, paired with four wines, blends tradition and innovation, offering guests an exciting culinary ride that reflects the restaurant’s philosophy.

The “Oltrepò” menu sees fresh additions while retaining beloved classics. Among the starters, the Golden Onion from Voghera with 24-month Grana Padano remains a signature dish celebrating tradition. Following this, the Varzese Beef Fillet served raw à la Rossini like the classic fillet with a playful twist on textures.

The highlight of the first courses is the Agnolotto, served two ways: one, a traditional egg pasta filled with Varzese beef stew, dressed with a vanilla-scented brown sauce; the other, Agnolotti del Plin served on ice. Embracing seasonality, the Goat Cheese Risotto with Pepper Sauce follows, along with main courses like the Lomellina Black Pork Ribs with apricot dolceforte and the Free-Range Lemon Chicken.

For summer, the “Un po’ Oltre” menu takes a deep dive into seafood. Starters include Raw Amberjack with Italian-style ceviche made from tomato, Breme spring onion, and local ingredients blended with leche de tigre and physalis, alongside Cuttlefish in Black Ink with Beefsteak Tomato Gazpacho. First courses surprise with Ligurian Prawns Tartare paired with cold Carbonara-style spaghetti and Mediterranean Red Tuna Tartare with Zucchini Flower Tagliolini in a fragrant zucchini cream. The meal wraps up with refreshing dishes like Swordfish with Watermelon and Eggplant Baba Ganoush, and Golden Bream à la Mugnaia with seasonal vegetables in a classic tuna sauce.

 

 

Desserts offer a sweet finale with four themed choices from “Oltrepò” and “Un po’ Oltre”: the indulgent Bacio di Dama, DAMA’s signature dessert, traditional Peach and Chocolate combination presented in Chocolate and Amaretto Ravioli with Cold Peach Infusion from Volpedo, Spiced Melon with Goat Yogurt Semifreddo from Boscasso and Ligurian Basil Sorbet, and Mango and Vanilla, a fresh nod to the mid-90s Solero ice cream bar.

The Cellar

Enhancing the culinary journey, the wine cellar curated by sommelier Davide Canina features 250 meticulously selected labels, embracing a concept rooted in the essence of wine and its terroirs. The wine list includes maps highlighting important CRU and historic wine communes, comparing Oltrepò’s distinctive wines – from Buttafuoco to Bonarda, Riesling to Pinot Noir – to their Italian and European counterparts from renowned regions in France (Alsace, Champagne, Burgundy, Bordeaux, Loire, and Beaujolais), Germany, and Austria.

Beyond local labels, the rest of Italy is well-represented with notable wines from Piedmont and Tuscany, along with key production areas like Alto Adige, Friuli, Abruzzo, Campania, and the slopes of Mount Etna.

 

 

Spotlight on the Chefs

Federico Sgorbini Born in 1986 in Voghera, Federico Sgorbini refined his culinary skills under the mentorship of Enrico Bartolini at Le Robinie di Montescano (during its Michelin star period in 2008) and later at Osteria Perillà in Tuscany. His career includes roles as sous chef for Andrea Ribaldone at La Fermata di Spinetta Marengo and I Due Buoi in Alessandria (both Michelin-starred in 2015), along with international stints at Le Taillevent in Paris, The Ledbury in London, and the prestigious Hotel Bauer in Venice. In Milan, he collaborated with Attila&Co and Simone Rugiati. In 2018, he was the chef at Villa Naj in Oltrepò Pavese, earning accolades in top national guides. In 2019, he began his venture with Ristorante Lino in Pavia, securing his first Michelin star in 2022.

Alessio Spinelli Born in 1997 in Pavia, Alessio Spinelli’s passion for cooking was ignited at a young age, observing his mother, a chef, in the kitchen. His early culinary experiences alongside her turned into a lifelong vocation. After earning his culinary diploma from Apolf Institute in 2016, he expanded his professional horizons at Hotel Boscolo Milano under Chef Sergio Mei. Later, he contributed to the opening of Alchimia with Alberto Tasinato and Davide Pulejo, achieving a Michelin star in 2019. In 2022, he collaborated with Claudio Sadler as chef at Chic’n Quick in Milan, leading to his arrival at DAMA in 2024 as resident chef.

 

Enjoy even more @ Dama

Edit By @ Nadia Toppino Food, Wine & Hospitality Communication

Editor @ Monaco Woman