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TERRITORIO CREATIVITÀ TRADIZIONE
Le avventure capitano a chi le sa raccontare.
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La nostra storia
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Nascono, partono e poi ritornano, Alessandro e Filippo Billi.
Uno cuoco, dalle “montagne lagunari” di Corrado Fasolato, passando dai risotti di Massimo Mentasti atterrando sul monte fuji di Luca Fantin. L’altro, maître formatosi nelle osterie e nel loro bistrot Padovano dove la chiacchiera era il pane quotidiano, per poi completarsi al ristorante di Andrea Berton.
A Tortona e ai suoi colli hanno chiesto di ospitare la loro Osteria. Si divertono a sconvolgere, giocare, aggiungere, contaminare. Per loro la tradizione è utilizzare i prodotti del territorio, tutto il resto è libertà.
Il loro menu racconta la loro storia: Veneto, Lombardia, Piemonte, Liguria e Asia… Tutto il mondo è paese e il loro mondo oggi è Tortona.
Mondo che stanno cercando di interpretare in maniera dinamica e in un certo verso sperimentale, il pane viene spezzato con le mani come il nonno faceva e fa tuttora a casa loro.
I menu cambiano, si evolvono, quelli precedenti li definiscono strade già battute, cercano vette mai esplorate.
Tovaglie e drappeggi in sala, la sartoria italiana gli affascina e fa parte della loro famiglia dal 1926. C’è un abito per ogni occasione e il loro se lo stanno cucendo addosso.
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MENÙ ALLA CARTA
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ANTIPASTI
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ANTIPASTI
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PESCE SORCA CRUDO (AMBERJAK), UOVA DI RICCIO DI MARE (GONADI) E CETRIOLO MARINATO ALL’ACETO DI VINO TIMORASSO
La Sorca è un pesce pelagico carnivoro che vive in acque aperte a profondità tra i 900 e 1000 metri e che si nutre prevalentemente di crostacei, gamberetti e piccoli pesci. Un pesce raro, tanto brutto quanto di buon boccone.
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16 €
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FILETTO DI MERLUZZO ISLANDESE AL MISO, CREMA DI CECI E TARTUFO NERO
Piatto afrodisiaco. Ebbene sì, il merluzzo e i derivati sono ricchi di Arginina, una materia che stimola la vasodilatazione aumentando l’apporto di sangue ai tessuti e diminuendo la pressione arteriosa in modo da far scorrere meglio il sangue in tutto il corpo, genitali compresi.
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18 €
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ROAST BEEF DI VITELLONE PIEMONTESE INSAPORITO CON SALSA “AU JUS” (SUCCO LEGGERO EMESSO DALLA CARNE DURANTE LA COTTURA) E SALSA PIEMONTESE TONNATA
L’Entrecôte è sinonimo di Roast beef, la caratteristica di questo taglio di carne grass fed* è l’estrema morbidezza. *Grass fed: bovini allevati al pascolo, liberi di mangiare erba.
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15 €
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PRIMI PIATTI
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RISO CARNAROLI MANTECATO CON PEPERONI ROSSI DI CARMAGNOLA, NDUJA DI SPILINGA E LATTE DI COCCO
Piatto classico della cucina italiana del Piemonte e della Calabria che coniuga efficacemente i prodotti vegetali con un insaccato di maiale. Viene usato un riso superfino della specie Carnaroli Extra prodotto in quantità limitata e senza conservanti.
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14 €
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LINGUINE PASTIFICIO GENTILE RISOTTATE CON POMODORINI E ORO
La filosofia non si trova solo nei trattati dei professori che ne portano il nome.C’è una filosofia anche nell’uso degli spaghetti. Vi proponiamo la nostra.
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18 €
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GNOCCHI CON PATATE DI GARBAGNA IN PIASTRA INSAPORITI CON COZZE, CANNOLICCHI (CAPPE LUNGHE), GARUSOLI (MURICI) E VONGOLE.
La patata, ha 7700 varietà, è il quarto alimento più diffuso al mondo e certamente è il più versatile. Pur essendo un cibo umile, ha cambiato la storia, nel bene e nel male. E con problemi scottanti e sesso, ha insaporito il linguaggio.
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15 €
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PRIMI PIATTI
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SECONDI PIATTI
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SECONDI PIATTI
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ANGUILLA CON UVA PASSA, SAOR DI CIPOLLA ROSSA DI BREME, VARIEGATO DI PINOLI E RIBES
Bisatto in saor (in dialetto veneziano). Il saor è un particolare metodo di conservazione un tempo usato dai pescatori veneziani, un gusto “vero”.
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19 €
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CARNE EQUINA CON SCHIE E TARASSACO SPONTANEO
Controfiletto di carne equina, camomilla, Schie (piccolissimi gamberetti grigi fritti pescati nella laguna veneziana), tarassaco. Il tarassaco spontaneo (dente di leone) è un erba detossificante dalle grandi doti digestive.
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23 €
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TEMPURA DI CERVELLA DI VITELLO COM MOSCIOLI DI PORTONOVO E ERBA DI SAN PIETRO
Fa parte di quelle ricette che alcuni trovano supersquisite ed altri semplicemente disgustose. La tempura con cervella di vitello è un piatto semplicemente sfizioso, croccante e asciutto. Il Mosciolo selvatico nella Riviera del Conero è un raro mollusco che fa parte dei prodotti del presídío di Slow Food. Caratteristica subito evidente è la ricchezza di concrezioni che lo distinguono dalla cozza di allevamento ed, ovviamente, il tipico profumo di mare.
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16 €
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MENÙ DEGUSTAZIONE
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Escursione gastronomica sulla cottura del Piccione
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Proposte di ricette tramandate da secoli di arte gastronomica sul Piccione domestico allevato in modo naturale e dal sapore pulito. La carne del piccione merita di sedere nell’olimpo della gastronomia italiana.
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80 €
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Ali
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Le alette di piccione in agrodolce sono una prelibatezza semplicemente irresistibile.
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Frattaglie
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Risotto con le frattaglie di piccione mantecato con nocciole gentili delle Langhe. Una ricetta piuttosto complessa, in cui l’utilizzo delle interiora del volatile conferisce al riso un ventaglio
di aromi e sapori indescrivibili. Viene usato un riso superfino della specie Carnaroli Extra prodotto in quantità limitata e senza conservanti.
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Filetto
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Taglio di carne del piccione particolarmente pregiato.
Le carni vengono frollate 12 giorni con aggiunta di acciughe dissalate e rucolina selvatica.
É un piatto delizioso dalla storia antica e gustosa.
Le sue carni sono assurte al Nirvana del gusto.
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Coscia
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Coscia brasata alla menta e balsamico di pino mediterraneo.
Grazie alla consistenza croccante, al sapore e all’inconfondibile aroma balsamico, Machiavelli tra un intrigo coi Borgia e un consiglio ai Medici, descriveva questa ricetta sul piccione come un Viagra naturale.
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Petto
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Petto di piccione al curry glassato al forno, peperone e ananas grigliati.
Strepitoso risultato gustativo.
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Boccone del prete
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Sottocoda o “Boccone del prete“.
La sottocoda di piccione caramellata e crema al mascarpone con lo zafferano è un peccato di gola.
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Orari di apertura
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LUN – MER – GIO – DOM
19:00 – 24:00
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MARTEDÌ
Giorno di chiusura
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VEN – SAB
19:00 – 02:00
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Contatti
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Osteria Billis
Viale Piave, 5
15057 Tortona (AL)
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0131 17 10 587
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Recensioni
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Press
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Identità Golose
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“Sono solo agli inizi e questo rende ancora più importante dar loro fiducia. Hanno aperto l’osteria il 1° settembre 2018, in un gazebo pieno di vetrate davanti alla stazione ferroviaria. Tutto rifatto per offrire buon bere e buoni bocconi sul davanti, ottimi piatti sul retro. Sono partiti con il piede giusto e questo permette loro di progettare un goloso raddoppio”
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Ambasciatori del Gusto
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“Deciso, curioso e creativo. Tutti elementi che si traducono nel gusto dei suoi piatti con sapori forti e intensi. “No ai romanticismi, i profumi che mi appartengono sono erba bagnata, fondo lagunare, aria di porto, fango, fieno” è solito dire Alessandro.”
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Girotonno
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“Ad aggiudicarsi i prestigiosi premi speciali come “ Miglior presentazione” e “ Originalità”, assegnati esclusivamente dalla giuria tecnica presieduta dallo chef e attore Andy Luotto, è stato l’ Ecuador con gli chef Alvaro Daniel Quimi Guerron e Filippo Billi con il piatto “ Encellado frio” a base di ventresca, radice di tapioca, pomodorini datterino e spezie.”
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Amm Tortona Buona
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“«Amm Tortona Buona è un miraggio diventato realtà», ha detto Alessandro Billi che, tornato da un anno nella sua città natale, gestisce con il gemello Filippo in sala l’Osteria Billis e che, con Anna Ghisolfi ha curato la cena a 4 mani per gli ospiti del battesimo dell’associazione.”
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Il Golosario
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“Mancava un locale proprio di fronte alla stazione, che tanto piacerebbe al collega Camillo Langone. Ci hanno pensato due fratelli gemelli, Filippo e Alessandro Billi, 28 anni, con esperienze da Berton il primo (Filippo è in sala) e in un ristorante di Tokyo, Alessandro.”
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Fraschetta senza confini
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“Cucina innovativa. Non vi sono piatti di riproposizione e riproduzione. Piatti nuovi, inventati. Con spirito da Transavanguardia. Che parte dal pregresso universalmente noto. “
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