Outside is the courtyard of the renovated church Saint Augustinethe inside the former carpentry next to the monastery; historic parts of the city that have seen a lot over the centuries – the conversion of the former into a military hospital and the latter’s barracks, to name a few – the latter, in chronological order, dating back a few months. Since last June, these spaces of the sixteenth-century site that occupies the intersection between stradone Farnese and via Pietro Giordani, are actually occupied by tables and false parts, the result of a recovery which followed its opening Restaurant “IO Luigi Taglienti”..
Born in 1979, originally from Savona, chef Taglienti in the kitchen is “active for life” he says, a passion cultivated from a very young age: “My grandmother always cooked very well, varied every day, with my grandfather I went to the vegetable garden where she drew me. from the smell of unripe green tomato, particular nuances that I think gave me the ‘there’ to enter this profession: acidity is still a mark that distinguishes my proposal”. Gavetta in Italy and abroad – “in France I realized that cooking also evolved in a different way” – in 2008 the first Michelin star, moved to Cuneo and then to Milan, where he still lives, at the restaurants Trussardi alla Scala and Lume. From the capital of Lombardy, Taglienti has “moved” his kitchen to Sant’Agostino, under the condition of cooperation with Enrico DeMicheli and Volumnia, a gallery dedicated to historic Italian design (in the gallery photos) and exhibition project active in the former church. Reason for the interview, to catch the eye of those, from the outside, who choose to invest in this sector.
Why here? “I didn’t know Piacenza at all, then I met Enrica (De Micheli, ed) showed me the gallery – for anyone who gets into the effect it’s “wow” – but beyond that, the space made me think about its potential evolution. In a big city like Milan, it’s hard to find such a beautiful place. We embraced the vision and pushed it a little bit together, a kind of mutual extension between gallery and restaurant. We can also define ourselves as forerunners, because we are not the classic restaurant in a museum or theater, but an autonomous restaurant in dialogue with a gallery, Volumnia, which speaks of history, design and above all Italian. Sharing spaces of beauty and culture today is key to doing business.”
Does the country town have more appeal than the big city? “At this historic moment the province has so much to say. I go to Milan every day and have many clients who move to the Piacenza area, not just for the weekend. here they have the opportunity to live with less stress, in a much calmer and less chaotic situation. We are only forty minutes from Milan and with a trip outside the city you can live an experience. have a relaxing break with food, culture and beauty in the side gallery and historic center of Piacenza, a wonderful city. We have customers who also come from Cremona, Parma or further afield, like Tuscany, especially for us.”
What impressed you the most in Piacenza? “There sustainability and access to nature. Being able to live in the city but reach the green and the hills in fifteen or twenty minutes is a great added value. not only that, because it is also very competitive geographically and logistically. Many synergies have given me the impetus.”
How does one’s vision descend into another reality? “The skill of a modern cook is to know how to adapt it to the space in which he works. The proposal is that of a highly researched cuisine based onItalianness; honest, direct and very good value for money to make a high-profile dining experience accessible to almost everyone.”
“A blend that is showcased in Piacenza” adds the chef. “Little by little I discover the region, I choose restaurants that give me the opportunity to really learn the cuisine of the region, rather than an interpretation of it. For example, the Tortelli with tail we do it in a traditional classic way and then we embellish it with our vision. We like to play with ingredients, from making pisarei and fasò we can create a sauce to combine with beef or fish. the important thing is to always respect the taste of tradition and a product so that it remains recognizable.”
“Five months after the opening we are still a start-up, which however works – concludes Taglienti – I must say that we have the answer in Piacenza and not only and the option was also invented to let everyone experience this place” .