Vincenzo La Corte: An «Essential» Cuisine for Palás Cerequio

Do not call him «Chef». Vincenzo La Corte, born in 1986, is one of those people who don’t like high-sounding names. He is a «Cook», as simple as that. As simple is his cuisine, «which does not mean banal» but focused on essential processes to serve a raw material as intact as possible: the true embodiment of the territories of origin.

And the «territories» which La Corte comes from are at least two. The first one is Langhe, where he grew up and started his culinary adventure. He loves the pragmatic nature of the hills, the earthy strength of its inhabitants, the innate excellence of its raw materials. The other is Sicily, the birthplace of his parents, a land from which he draws inspiration to serve true Mediterranean taste, fish dishes and a certain radiance, of flavor and character.

Vincenzo La Corte, where did your adventure at Palás Cerequio start?

From far away. I attended a high school specialized in hospitality in Mondovì and I started my culinary adventure in Costa Smeralda, Switzerland, and Liguria. Then I finally returned to Piedmont. I worked at the opening of La Rei (the restaurant at Boscareto Resort) and at Antica Corona Reale in Cervere. I also cooked for the embassy in Moscow, where I helped start some Italian restaurants. I was the first cook of Palás Cerequio, back in 2011, and then I decided to open my own restaurant in Bra, La Bula, a project exclusively dedicated to fish.

Which ideas do you have in mind for your return to Palás?

I aim to bring back an essential type of cooking. Few processes, few outstanding ingredients. Careful and specific preparations for each raw ingredient (meat, fish, side dish) and minimum contamination from other cuisines. The menu will feature dishes dedicated to the Langhe: these will be traditional, truly authentic, and «classic», in the noblest sense of the term. There will also be some fish dishes, inspired by my Sicilian roots. With these dishes, I’ll give myself a little more freedom of expression, drawing from international cuisine and using particular cuts, but always respecting the raw ingredient.

Will the recent expansion of Palás (to be completed this summer) offer guests a new dining area?

In the new wing at Palás, under the pool, a sort of «Langhe Tapas bar» will be opened. An essential bistro where we will serve cold or seared dishes. We will be even more «essential» here: meat and fish will be cooked right at the moment using top raw materials. We will use local raw meat, cured meats and cheese, fresh focaccia, and vegetables. This will be the area where we will prepare aperitifs and side dishes.

How would you define your cooking style?

Basic, simple, sober, and moderate. I focus on three ingredients: meat, fish, side dish. No contamination or special effects. I am interested in authentic flavors, not the «make it unfamiliar» type. I extensively focus on the processes, I carefully select meat cuts and the types of fish: I touch everything as little as possible to preserve a certain «true» taste, which is what we are looking for in a time where superfluity reigns. Rest assured; you won’t find licorice on my scallops (laughs ed.).

Your restaurant will be inside the «Temple of Barolo», what is your relationship with wine?

I am aware that I am in a place where people give particular importance to what they drink. That is why my cuisine should be even more essential, if possible: it must not compete with wine, but be of service to it. Together with Roberto Stroppiana, Palás’ sommelier, we are studying effective combinations that focus on the incredible selection kept in the Caveau. Guests can choose from thousands of labels from the most prestigious Barolo and Barbaresco crus: an incredible collection of vintages, truly one of its kind.