Memory & taste
Man's roots are anchored in peasant wisdom, which enhances the flavors of poor cuisine and makes timeless recipes.
Among the hills of Costigliole d'Asti, nestled in the vineyards of the Mura Mura estate, Radici is the gastronomic project of Guido Martinetti and chef Mykyta Bida.
A culinary experience where the land meets the table, rich in details and the stories of these places, once humble, on the border between Langhe and Monferrato.
The dining room, with its 1878 brick vault, welcomes guests into an intimate setting, lit by the light filtering through the cherry trees.
Outside, the terrace opens up to the rows of vines.
The entrance is made by crossing two stretches of land covered with jasmine, which anticipate the experience you will have at Radici: discovering the authentic simplicity of traditional peasant ingredients and the history of Piedmont, interpreted by an elegant, mindful, and generous cuisine.
The cuisine of Mykyta Bida, who trained under masters like Crippa and Cannavacciuolo, is an act of respect for the raw ingredients, the territory, and the people.
Every dish is born from a meticulous selection of fresh and seasonal ingredients. Tradition merges with a modern and technical approach, creating a perfect balance of flavors, where every dish becomes an authentic narrative.
The enhancement of humble raw ingredients, which are protagonists in the history of this land, is at the heart of our philosophy.
Respect for nature guides every choice at Radici, with a sustainable approach in harmony with the surrounding environment.
The ingredients, selected for quality, freshness, and seasonality, are treated with the utmost care, with a specific focus on animal welfare and the ecosystem.
From cultivation to transformation in the kitchen, every element is chosen to best express its uniqueness.
