Ugo Alciati

The Path

Today, Ugo Alciati is culinary ambassador of Eataly, chef of Guido Ristorante (since 2013), menu creator of L'Assaggio at Castille Hotel (since 2017), and curator of the menu of Caffè Baratti & Milano (since 2023). Those roles extend a single point of view: Piemonte translated across different rooms and contexts without losing its register. At Guido Ristorante, the family name remains part of the restaurant’s identity. At L'Assaggio at Castille Hotel and Caffè Baratti & Milano, the menus carry the same discipline, with regional clarity kept in view.

The Work Today

His cooking is rooted in the family restaurant Guido and in Piemonte’s produce, with flavors kept honest, simple and true to where he comes from. Simplicity here is a discipline, not a reduction in ambition. It means knowing what the ingredient already gives, and refusing to obscure it. The result is a kitchen built on balance and precision, where the region’s textures, sweetness, bitterness, and depth remain legible on the plate. Seasonal produce functions as continuity: a way to keep family heritage active while speaking in the present tense.

Signature

Ugo's signature dishes include 40-Yolk Tagliatelle with Alba White Truffle, Agnolotti al plin, Carnaroli rice with Piedmontese ricotta and anchovies, and Nizza Monferrato cardoons with pears and anchovies. The set is anchored in Piemonte: pasta with high richness, truffle as a marked regional reference, the compact form of agnolotti al plin, rice handled with care, and the measured contrast of cardoons, pears, and anchovies. Each dish points to the same approach, where technique supports clarity and the region stays in plain sight.

In Their Words “Family heritage and Piemonte's produce define my cooking, keeping flavors honest, simple and true to where I come from.”

Acclaim

Ugo's honors include One Michelin star. The recognition sits alongside a body of work defined by consistency, fidelity to place, and a clear culinary voice.