osteria di livello
Campamac is a word in Piemontese dialect that literally means “give us some more, give it your all”. It is used as encouragement when saying goodbye. It is the motto that has always been used by Maurilio Garola, executive chef of Campamac – already famous in the Langhe region for more than twenty years for his restaurant, la Ciau del Tornavento – to sound the charge to his kitchen team. By his side is Paolo Dalla Mora, a young manager and entrepreneur from Friuli, born and raised with parents and grandparents in a restaurant located between Udine and Venice. He travelled the world for work, cultivating a passion for meat and good wine, and then followed his heart to settle in Barbaresco.
A gourmet osteria this is somewhat our translation for “bistro”. It is a designation that wants to celebrate osterias for what they really are, places where you eat genuine food, made for the most part with local raw materials, with a strong attention to the simplicity and tradition of the dishes. CAMPAMAC decided not to restructure their restaurant, which had once been a large tavern and wine shop and was crumbling and falling to pieces, simply laying out the red and white tablecloths again and calling it a traditional osteria; it did not seem respectful towards the places that are entitled to use those tablecloths because they’ve always used them. So, they created a place that they hope you will find warm and welcoming, maintaining the traditions of the old Langhe osterias or taverns, albeit with a current feel in the decor. They don't consider themselves to be a fine restaurant, but a simple osteria, tastefully furnished, yet an osteria nonetheless. We’d like all such osterias, where hosts focus careful attention on the food and warmth of their establishment, to confer upon themselves the title of “high level”.
TERRA is currently collaborating in getting some of the CAMPAMAC dishes ready for importation into Switzerland. So you can experience the true flavor of CAMPAMAC in your own home. We will keep you closely informed about this exciting project which needs a little more time to be fully implemented - stay tuned.