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TERRITORIO CREATIVITÀ TRADIZIONI
Ci siamo sempre trovati d’accordo su una cosa: l’Osteria doveva riuscire a trasmettere un’emozione, una sensazione, qualcosa che rimanesse impresso nelle persone grazie a un’identità ben distinguibile.
Abbiamo aperto un anno e mezzo fa, a Tortona, davanti alla stazione. È stata una scelta voluta: da una parte il fatto di tornare nel paese in cui siamo nati per poter ripercorrere le nostre radici; dall’altra il fatto che la stazione rappresenta il viaggio, qualcosa che ha sempre fatto parte della nostra vita.
La cucina è un invito all’internazionalità, viaggiare per il mondo attraverso le materie prime offerte dal territorio. L’apertura verso il mondo è un punto fondamentale, un territorio può crescere solamente attraverso una visione globale che non perde mai di vista il sostegno dell’economia locale. In questo senso è una cucina che viaggia, seguendo i nostri percorsi ed esperienze, coniugando tecniche e sapori di culture diverse con la valorizzazione dei prodotti che offre il nostro paese.
Questo è FUN-DINING.
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TRIPPA E POLENTA
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Trippa di manzo in umido e polenta.
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MAIALINO TONNATO
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Maialino, crema consistente tonnata, salsa au jus, capperi di Pantelleria e timo.
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ACCIUGHE AL VERDE
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Acciughe insaporite da una salsa verde a base di prezzemolo, olio, mollica di pane e aceto.
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PRIMI PIATTI
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LASAGNA
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Lasagna di pasta fresca all’uovo.
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TAJARIN
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Tajarin di pasta fresca all’uovo e ragù di fassona.
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GNOCCHI
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Gnocchi di patate bianche di Garbagna alla zucca e rosmarino.
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VELLUTATA
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Sempre stagionale, a seconda del mercato o del raccolto.
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SECONDI PIATTI
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Con contorno del giorno.
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BATSOÀ
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Bastoà di polpo impanato
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ROLLATA
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Rollata di manzo alle erbe aromatiche.
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CACCIATORA
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Pollo ruspante alla cacciatora.
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HOT POLP
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Brioche salata veneziana, polo di Santa Lucia, uova di cortile strapazzate, verza stufata salsa al vermouth, maionese e maggiorana.
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CENA
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CHICCHETTI FESTIVAL
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Il CICCHETTI FESTIVAL è un invito all’internazionalità, a viaggiare per il mondo attraverso le materie prime offerte dal territorio. L’apertura verso il mondo è un punto fondamentale, un territorio infatti può crescere solamente attraverso una visione globale che non perda di vista il sostegno dell’economia locale. In questo senso è una cucina che viaggia, seguendo i nostri percorsi ed esperienze, coniugando tecniche e sapori di culture diverse con la valorizzazione dei prodotti che offre il nostro Paese.
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LARDA
Filetti di alici pescate nel mar Cantabrico, lardo di Valli Unite e santoreggia.
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CROCCHÉ
Croccantissime all’esterno e cremose all’interno, Ripiene di calamari della Liguria, il loro nero e maionese allo iodio.
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CARPACCIO
Doppio sashimi di ricciola, gazpacho di quinto quarto e ricci di mare.
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LUMACHE
Lumache di Cherasco e spuma di patate bianche all’olio extra vergine di oliva.
.
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BUBA TOAST
Pan carré croccante, laccato al miele e ripieno di gamberi rossi, rosa e viola.
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ARROSTO DI CONIGLIO CRUDO
Tartare di coniglio crudo, ma arrosto.
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ANTIPASTI
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INSALATA VEGETALE
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Sempre stagionale, proviene da contadini amici con i quali dialoghiamo.
(a seconda del mercato o del raccolto)
Ogni verdura cruda è ricca di enzimi, di acqua e fibre in grado di stimolare al meglio la digestione. Ecco perché mangiare l’insalata prima di ogni pasto fa bene.
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PROSCIUTTO
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Prosciutto Bellota tagliato al coltello, frittata di patate bianche e crema di pomodoro.
Il Prosciutto nobile spagnolo.
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OSTRICA
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Ostrica Gillardeau n°2 e salsa ponzu.
Ogni sensazione è equilibrata, la leggera sapidità viene equilibrata da una dolcezza unica nel suo genere.
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SCAMPI
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Scampi crudi, kefir e carote in osmosi di maracuja.
Gioco goloso tra dolce e salato.
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HOT POLP
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Brioche salata veneziana, polpo di Santa Lucia, uova di cortile strapazzate, verza stufata, salsa al vermouth Baldino rosso di Tortona, maionese montata a mano e maggiorana.
La libertà di mangiare, polposo.
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TONNATO
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Vitello bianchetto, crema consistente tonnata, salsa au jus, capperi di Pantelleria e timo.
Un omaggio al Territorio.
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PRIMI PIATTI
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RISO ROSTO
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Riso Carnaroli arrosto, cinque varietà di pescato e zafferano Montébore.
Note che si bilanciano in modo suadente.
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PLIN PLIN
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Ravioli del plin con salmerino alpino, il suo fondo e acetosa verde.
Ampio, la forza gustativa del collagene riempie le papille.
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GNOCCO
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Gnocco di patate garbagnole, robiola e olio di alloro.
Un piatto esplosivo.
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CUBEROLL
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Tagliata di Cuberoll di Scottona, crema di Parmigiano Reggiano rucola e limone.
La nostra reinterpretazione della tradizione.
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MAIALE E FOCACCIA
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Maiale nero di Cavour in panatur di focaccia, insalata e salsa au jus di pomodoro e basilico.
L’effetto è un gusto potenziato, intenso e insime delicato.
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MERLUZZO ALLA LIGURE
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Filetto di merluzzo e foglio di olive, capperi, acciughe, prezzemolo e limone.
Creatività ragionata.
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Orari di apertura
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LUN – MER – GIO – VEN – SAB – DOM
FUN POP
12:00 – 16:00
FUN DINING
19:00 – 24:00
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MARTEDÌ
Giorno di chiusura
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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
osteriabillis@gmail.com
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Recensioni
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Press
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Identità Golose
Amm Pappa Buona
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“I fratelli Billi si muovono ed esplorano più livelli, innovano, accelerano. In una sola parola: spaccano.
Gli sforzi si moltiplicano in esponenziale, perché i precursori – nell’imprimere il proprio cambio di passo – sono sempre quelli che devono anche sapersi costruire un audience tutto nuovo, e far comprendere agli altri la propria visione.”
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Il Popolo
Capasanta in Crosta Kashmiri
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” Il piatto che ci presenta Alessandro racconta la sua idea di viaggio: le capesante di Caorle, isola della laguna veneta alla quale è molto affezionato, incontrano il Piemonte, rappresentato dalle nocciole, fino ad arrivare alle Indie racchiuse nella “kashmiri”, mix di spezie leggermente piccanti dal sapore unico.”
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Identità Golose
Secreto di Tamarindo
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“Lo chef dell’Osteria Billis di Tortona presenta un piatto che rappresenta un incontro armonico tra sapori e ingredienti provenienti da diverse culture e tradizioni”
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Touring Club Italiano
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“mise en place impeccabile, comode sedute e luci calde e calibrate; anche il servizio si rivela ben orchestrato, i tempi di uscita svizzeri, la carta dei vini ben pensata e già capace di un’offerta profonda e non banale. La cucina è quella di Alessandro, chef giovane, classe ’90, fautore di una cucina essenziale, scevra da qualsivoglia eccesso, tesa alla ricerca di una sobria centralità che ottiene con eleganza.”
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Roma Gourmet
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“apro la porta alla “Cena spaziale” della Billis Osteria, prenotata qualche giorno prima e che mi viene consegnata dal maître Filippo Billi in persona. Un primo aspetto molto rilevante, perché oltre a mantenere un minimo rapporto umano con un ristorante che frequentavo (dietro la mascherina si intuisce un sorriso)”
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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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Le Guide de l’Espresso
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“Due giovani Tortonesi, con trascorsi a Milano e in Veneto, tornano alle radici per proporre la loro idea di cucina di territorio, fra contaminazioni e voglia di sperimentare. In carta, cambiata spesso e costruita sui prodotti dell’Alessandrino (e sul pesce), piatti come il riso al Montébore (formaggio ovino e vaccino), i bottoni di guancia con rafano e gamberi rossi e il calamaro alga e ‘mirin’ (sakè dolce). La cantina è un’ode ai Colli Tortonesi. Cicchetti al bar annesso.”
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ilGolosario
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Dopo Condividere, Cjasal e Caffè del Lupo, una proposta di cocktail e cibo nel segno del pairing
“C’è una felice confusione che mette al centro la cucina, a patto che le portate esprimano condivisione. Sul tavolo può arrivare tutto insieme, seguendo solo la scansione freddo caldo, secondo un’impostazione propria di altre culture.”
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Porzioni Cremona
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“Filippo si muove con professionalità non da poco, è attento sui vini, alla coreografia del tavolo e a tanti dettagli che arricchiscono il servizio (basterebbe citare il pane spezzato a mano), è stato eletto finalista a Emergente Sala a Merano al termine di una difficile competizione e lo ritroveremo quindi a Roma per la finale. In cucina il fratello non è da meno, con una cucina contemporanea, volutamente aperta alla contaminazione, e qualche nota azzardata spesso inserita nel contesto.”
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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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ilGolosario
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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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