Le Cicale

The story

Le Cicale in Alessandria – Seasonal Italian Cuisine, Michelin Recommended

At Le Cicale in Spinetta Marengo, just outside Alessandria, Chef Roberto Molinari runs a kitchen that speaks two languages fluently: Italian and French. His cooking, as he describes it, draws from “the two undisputed pillars of world cuisine.” The result is generous, spontaneous, and deeply flavourful, with the polish of French technique applied without ever losing the soul of the recipe.

The kitchen’s philosophy is built on careful sourcing and respect for seasonality—two foundations that guide every dish. Risotto plays a starring role here. Chef Molinari calls it “the king of Italian cuisine, a true exercise in style,” and Le Cicale’s menus always feature risotti made with Carnaroli rice, changing with the seasons. It is the kind of dish that reveals both the chef’s discipline and his love for simple, excellent ingredients.

The restaurant itself is a welcoming space. Open for dinner Monday to Saturday, it offers air-conditioned comfort indoors and a dehors—accessible from May to September—for warm-weather dining. The setting is wheelchair accessible, and the atmosphere is one of understated conviviality.

Le Cicale’s recognition in the Michelin Guide for 2026 confirms what regulars already know: this is a place where tradition is honoured not as a museum piece but as a living craft. As the chef puts it, quoting a favourite line, “Tradition is the custody of fire, not the worship of ashes.” At Le Cicale, that fire burns brightly, fuelled by seasonal Italian cooking with a French accent.