Introduction to Sant’Agostino Restaurant
Two destinies that meet at the right time, when everything is ready for them to become, for each other, the key capable of opening the door to new possibilities. Neither of them imagines it, but their surroundings are already moving them in the same direction. It is the story of what until a few months ago was the restaurant I and of chef Mauro Brina.
Chef Mauro Brina, of the Sant’Agostino restaurant in Piacenza
From Piacenza in Search of a New Signature Cuisine
We’re in Piacenza land. Mauro, a chef by origin from Bergamo who has been in Piacenza for years (first at Or a Grintorto and then in Val Trebbia at the Sensi inn), is looking for a new home to grow his idea of Kitchen. The opportunity came last summer when Luigi Taglienti decides to end his adventure in restaurant I: a high-level cuisine for a highly ambitious project gastronomic that Piacenza failed to do its own.
The Sant’Agostino, where the IO restaurant once stood
Sant’Agostino: The New Restaurant in the Heart of Piacenza
And so here it is, Mauro to do the honors between the tables of his new ristorante Sant’Agostino opened at the beginning of October. The spaces have remained the same, only the Kitchen has changed a lot to give the entire place a renewed look identity a mirror of the soul of the new tenants who live there. In what was once the ancient carpentry annexed to the monastic complex of Saint Augustine today Volumnia art gallery and ristorante becomes a place designed as a meeting point between art, culture, and social life which finds natural continuity in its new vision gastronomic.
The large Moon by Davide Groppi welcoming guests at the entrance to the room
A Territorial Cuisine Built on Relationships
The rest does Mauro with his Kitchen. Direct and readable, it starts from the quality of the raw material and from daily research on ingredients: green beans from the high Piacenza hill, citrus fruits from the lemon grove of Val Trebbia, fresh fish delivered directly by a Ligurian fisherman.
The staff of the Sant’Agostino restaurant in Piacenza
The Dishes: Technique, Memory, and Precision
For proposals to carta the path opens with one appetizer welcome: celeriac cream covered by a mushroom broth completed by one Grana Padano wafer aged thirty months. A clear, measured tasting that prepares the palate for subsequent dishes.
Welcome appetizer: celeriac cream covered with a mushroom broth, completed with a wafer of Grana Padano aged for thirty months
The Plant Proposals and Desserts
There is no shortage of a proposal entirely vegetable. KM0 – vegetables from the garden, bitter herb oil, hay yogurt is a mix of bitters, aromatic powders and accents bittersweet of onion and radish: disorder on the plate but clear cleanliness in the taste, which in the mouth returns a complexity made up of clearly legible flavors.
