The story
At Rantan in Ivrea, Francesco Scarrone traded mathematics for the kitchen after gaining experience at renowned establishments like Noma and Relæ in Copenhagen. The venue blends Danish inspiration with a deep commitment to Italian cooking, as the couple returned to the Valchiusa hills to cultivate their own vegetables. The venture began as a love story forged in Denmark, where the partners first collaborated in innovative restaurants before building a project grounded in biodiversity and human warmth. He applies scientific curiosity to the soil as a farmer, while Carol Choi contributes a literary background and mastery of bread and pastry making across their smallholding.
Diners join a communal table for a fixed omnivore meal centered on vegetables harvested directly from the grounds. The menu structure encourages interaction among guests, reinforcing the founders' desire to create a sense of community during the meal. The kitchen serves individual portions and shared plates for €55 per person, complemented by a distinct beverage list. This reliance on homegrown produce defines the Italian cooking at Rantan, ensuring every dish reflects the season's output and the team's dedication to responsible farming.
The project earned recognition with one radish in the We're Smart Green Guide for implementing rigorous environmental standards. Carol and Francesco designed the space to foster conviviality, viewing food as a catalyst for human connection rather than mere consumption. The atmosphere remains intimate, with openings limited to Saturday and Sunday services to maintain this close-knit rhythm. Private gatherings can also be arranged, allowing the warm hospitality to extend beyond the regular weekly schedule.
Recognition
Details
