Ristorante Da Pietro | Gluten-free in Ovada

Giringiro travel & hiking blog
11/11/2023

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In November 2023, I got the chance to try the new location of the restaurant in Ovada, after moving from Montaldo B. I visited a couple of times with friends and had a great dinner on both occasions. One evening, I brought a friend who is also celiac, and she was amazed and touched by the goodness of the gluten-free agnolotti. Those of us who have been celiac for many years know how difficult it used to be to find places that serve homemade gluten-free fresh pasta and other delicacies. Thank you, Chef Silvestri 😊. Everything was excellent: from the carne salada to the gnocchi with pumpkin and blue cheese, and the final dessert. Special mention for the gluten-free agnolotti. The review below and some photos refer to the address in Montaldo Bormida; since November 2022, the restaurant has moved to Ovada. I had been following this place on Instagram and Facebook for a few months, and Sunday was the opportunity to try it. I had been there several years ago, but in the meantime, there have been various changes in management. The restaurant is located at the top of the tower housing the Cantina Sociale Tre Castelli in Montaldo Bormida. It is bright and definitely more pleasant in furnishings and tablecloths compared to when I visited years ago. There are tables both inside and on the nice panoramic terrace overlooking the vineyards and the landscapes of the three towns that characterize this area: Montaldo, Trisobbio, and Carpeneto. I had made a reservation for lunch on the terrace, but once we arrived, we preferred to go inside. It was a sunny and very warm autumn Sunday, and the tables in the shaded part of the terrace were already occupied. We were comfortable inside: the temperature was pleasant, and we could enjoy our lunch. The wait staff was very friendly and helpful. On the table, there was a small blackboard with the day's offerings, and then we were given the à la carte menu with three choices of appetizers, three first courses, and three second courses. The desserts are listed on a separate menu. I am celiac, and as soon as I mentioned it to the waiter to get advice on suitable dishes, I was told he would inform the kitchen. I was brought a basket with three types of gluten-free crackers and a platter with freshly baked Schaer focaccia. A nice touch; this attention is not always found. While we awaited the appetizers, the waiter brought us a gift from the chef: a small and tasty vegetable flan with cheese fondue. I chose the Fassona beef tartare with ancient-style tonnato sauce and Montebore cheese wafer, followed by the low-temperature cooked pork belly on green bean and lime purée. Both were good, but for my taste, I would have added a small diced roasted potato to complete the second course. For dessert, I chose the Tre Castelli cup because the waiter said the chef could "un-gluten" it :-) Excellent and very tasty! My mom chose the eggplant millefoglie as an appetizer and found it very good. We paired the meal with three glasses of Barbera from the underlying winery and then concluded with two coffees. The bill was in line with the meal, and the dishes were well presented. I will definitely return to try the autumn and winter menu. In the coming weeks, the restaurant will organize themed evenings focused on "stockfish"; in the evening, it also serves as a pizzeria. Now, here are some photos! :-)