Chef Enzo Gola was born into a family of restaurateurs: his father Emilio opened his restaurant in 1957 in Colle della Maddalena, and Enzo remained there until 2013, when he opened Ca' Mentin in Revigliasco, in the family home.
The Osteria Contemporanea di Pecetto was born last fall, from a specific need: to create a space where people can be welcomed in a more informal way, with a great wine proposal, without ever giving up the quality that it has laboriously pursued over the years.
He defines his cuisine as traditional, without experimental excesses, based on seasonality and territory. From here comes a strong synergy with local farmers and breeders, from which the raw materials used in his dishes come.
