Chef Giuseppina Serra

Chef At Home In Biella

I am a Chef with 27 years of experience in hotel and small restaurant kitchens, I have a hotel diploma from the E.Maggia school in Stresa. In 2000 I moved to Florence, where I collaborated with Japanese trainees, I discovered their cuisine and culture and I fell in love with it. I specialized in Japanese cuisine, I attended Japanese cooking courses at the Boscolo Etoile Academy in Tuscania and in 2018, I was in Japan, where I attended sushi and sashimi courses at the Tokyo sushi academy and Japanese cooking courses in Osaka My training it starts with Italian cuisine, so I work very well with fish, game, I prepare fresh pasta, bread-making and pastry.

I have completed A.I.C courses for the training and handling of gluten-free foods.

For me, cooking is...

For me cooking is passion, humility, imagination and determination ....

I learned to cook at...

My grandmother taught me love, patience and a passion for good food

A cooking secret...

I have no secrets in the kitchen, I share my recipes with everyone, this gives me the opportunity to grow.

My menus

Tasting menu based on white truffles

STARTER

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Beef tartare with marinated egg yolk and truffle flakes

Bismarck-style asparagus with truffle

Pink prawn tartare with bisque and truffle emulsion

Aosta Valley fondue with truffle and black bread croutons

Smoked duck breast with raspberry and truffle sourdough

FIRST COURSE

Choose 1 dish

Tagliolini with truffle and parmesan

Creamy goat cheese risotto with truffle

Open ravioli filled with fresh truffle cheese with Taggiasca olives and datterino tomatoes

Tagliatelle with venison ragout, chocolate flakes and truffle

Amberjack tortelli with chives and truffle

MAIN COURSE

Choose 1 dish

Rossini fillet with buttered spinach leaves

Fillet of amberjack with sea asparagus, dill cream and truffle

Larded scallops on chickpea cream with rosemary and trufflepork fillet on potato and leek cream with truffle

Sliced Piedmontese fassona with confit cherry tomatoes and truffle

Sea bass fillet on chickpea and truffle hummus

DESSERT

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Caramelized apple crumble

Chocolate Fudge with Salted Butterscotch Caramel

Panna cotta whit crunch almond and strawberry

Fruit salad with green tea ice cream

Panna cotta with berries

Valencia

STARTER

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Spicy potatoes

Grilled cuttlefish

Cod-fish Croquettes

Marinated anchovies

Esgarraet, cod strips with peppers, garlic and oil

Cheese croquettes

FIRST COURSE

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Valencian paella

Noodles

Baked rice

Rice with beans and turnips

MAIN COURSE

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Cokes

Valencian pout

Valencian-style fish stew

Scratch

DESSERT

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Fritters

Churros

Fartons with horchata

Thai

STARTER

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Mango salad

Green papaya salad

Tom yum

Spring rolls

FIRST COURSE

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Pad thai

Fried rice with shrimp

Spicy seafood salad with glassnoodle

Chiken in coconut milk

MAIN COURSE

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Green curry with chiken

Yellow curry with chiken

Mussaman curry with beef

Red curry with chiken

DESSERT

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Sticky rice mango

Bananas in 1coconut milk

Rubies in coconut milk

Deep fried bananas

Latino

STARTER

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Tequeños

Empanadas

Boliarepas

Ceviche

Shrimp and avocado tacos

Vegetarian burrito

FIRST COURSE

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Rice cake

Creole rice

Valencian paella

Chiken rice

Asturian stew

MAIN COURSE

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Salted loin

Tamales

Corn cake

Feijoada

Fajita

DESSERT

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Milk rice

Churros

Caramel cookies

Milk flan

Mediterranean soul

STARTER

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Parmesan-style eggplant flan on tomato mirror and light pesto

Beef carpaccio marinated with herbs and citrus fruits, crunchy salad, oranges and vinaigrette

Tuna tartare with dried tomatoes, Taggiasca olives and Pantelleria capers

Swordfish carpaccio with citrus and dill emulsion

Delayed seafood variations (salmon and teriyaki sauce, prawns and juzu emulsion, amberjack and balsamic vinegar, honey and orange emulsion)

Beef tartare with burrata, taggiasca olive oil and brunoise of dried tomatoes and capers

FIRST COURSE

Choose 1 dish

Potatoes gnocchi with cherry tomato, mozzarella cheese and basil

Fresh trofie with scampi, citrus essential oil, Taggiasca olives and capers

Crispy rice lasagna with buffalo mozzarella cream and grilled vegetables

Open sea bass ravioli, Taggiasca olives, datterini tomatoes and capers

Risotto with pink prawns in its bisque, dill and katsuobushi

Homemade pasta with Trapanese pesto

Spaghetti with garlic, oil and chilli pepper with tuna tartare

MAIN COURSE

Choose 1 dish

Sea bass fillet on chickpea hummus and umami sauce

Fillet of sea bream in fairy paper with filange vegetables

Tuna fillet in pistachio crust ,teriyaki sauce and broccoli flan

Sicilian veal slices with aubergine caponata

Veal escalopes in Marsala with Mediterranean couscous

DESSERT

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Tiramisu

Caprese cake

Sicilian cannoli

Panna cotta whit crunch almond and raspberry

Sicilian cassata

Neapolitan pastiera

Surprise

STARTER

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Beef carpaccio marinated with herbs and citrus fruits, crunchy salad, oranges and vinaigrette

Tuna tartare, dried tomatoes, capers and teriyaki sauce

Smoked beef rolls on horseradish cream and parma ham chips

Grilled tomino cheese with crunchy sweet and sour vegetables, honey and mustard emulsion

Delayed seafood variations (salmon and teriyaki sauce, prawns and juzu emulsion, amberjack and balsamic vinegar, honey and orange emulsion)

Leek and potatoes flan with fondue and parma chips

Crispy parmesan basket with sautéed mushrooms

Eggplant parmesan style on tomato mirror and light pesto

FIRST COURSE

Choose 1 dish

Chestnut gnocchi with venison ragu and dark chocolate flakes

Risotto with blueberries and spicy gorgonzola

Potatoes gnocchi with cherry tomato, mozzarella cheese and basil

Crispy lasagna with grilled vegetables and burrata fondue

Open sea bass ravioli, Taggiasca olives, datterini tomatoes and capers

Risotto with ham creamed with mountain herb butter

Pesto trofie with potatoes and green beans

MAIN COURSE

Choose 1 dish

Sliced wild boar with confit cherry tomatoes and balsamic vinegar reduction with honey

Sea bass fillet on chickpea hummus and umami sauce

Beef steak with dried tomatoes honey and orange balsamic vinegar reduction

Sea bream fillets with julienne vegetables to thyme and potato puree

Larded pork fillet on apple and cinnamon compote with glazed carrot

Rolata of rabbit in porchetta with prunes, carrot and zucchini matches and corn couscous

DESSERT

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Mont Blanc

Cheesecake with berries

Caramelized apple crumble

Strawberry tiramisu

Panna cotta with pistachio

Dark chocolate fudge with salted caramel butter

Italy on your plate

STARTER

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Beef tartare with marinated egg yolk and parmesan wafer

Salmon and avocado tartare with passion fruit emulsion

Pumpkin and amaretti flan with Alpine fontina cheese fondue

Grilled tomino cheese with crunchy sweet and sour vegetables,honey and mustard emulsion

Eggplant parmesan style on tomato mirror and light pesto

Livornese-style fish soup with toasted garlic bread

Tuna tartare with dried tomatoes,capers,olives and teriyaki sauce

FIRST COURSE

Choose 1 dish

Homemade pasta with mussel ragu and lemon zerste

Open ravioli with ricotta and spinach, burrata stracciatella, Taggiasca olives and toasted almonds

Potatoes gnocchi with venison ragu and dark chocolate flakes

Strawberry and green pepper risotto

Ham and cheese crepes au gratin

Open sea bass ravioli with Pachino tomatoes, capers and dill

Parma ham risotto with creamed mountain herb butter

Tagliolini with passito wine and sausage ragu

MAIN COURSE

Choose 1 dish

Larded pork fillet on apple and cinnamon compote with glazed carrot

Entrecote with gorgonzola and caramelized pears

Braised beef with mushroom and buckwheat polenta

Roast turkey rolls with sausage and chestnut

Chicken fillet with citrus cream and dill with potato flan

Amberjack rolls with sea asparagus salad

DESSERT

Choose 1 dish

Cheesecake with berries

Caramelized apple crumble

Panna cotta with pistacchio

Dark chocolate fudge with salted caramel butter

Chocolate and macaroons pudding with caramel

Bavarian cream with passion fruit

Et voilà

STARTER

Choose 1 dish

Vichyssoise

Flambéed salmon sashimi with passion fruit emulsion and avocado salad

Beef tartare with marinated egg yolk and parmesan wafer

Potato and leek flan with cheese fondue and Parma ham chips

Grilled tomino cheese with julienne of crunchy sweet and sour vegetables and honey and mustard emulsion

Crispy parmesan basket with sautéed mushrooms

Fondue with black bread croutons ad pickled vegetables

Onion soup au gratin

FIRST COURSE

Choose 1 dish

Chestnut gnocchi with venison ragu and dark chocolate flakes

Homemade pasta with mussel ragu and lemon zerste

Risotto with lobster and dill in its bisque

Crepes with mushrooms, cooked ham and mountain cheese

Risotto with blueberries and roquefort

MAIN COURSE

Choose 1 dish

Coq au vin

Pinot noir roast beef with polenta and cheese quenelle

Braised beef with rosemary potatoes

Rolata of rabbit in porchetta with prunes, carrot and zucchini matches and corn couscous

Sea bass with salt and mountain herbs

DESSERT

Choose 1 dish

Mont blanc

Crème brûlée

Croc en bouche

Dark chocolate fudge with salted caramel butter

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Chef Giuseppina's reviews

4.59

•

64 services

Thank you, Chef was fantastic.

Excellent food and service.

Giuseppina è una persona precisa, puntuale e molto professionale. L'educazione la fa da padrona ed io e mia moglie, per la cena del nostro 14esimo anniversario ci siamo trovati subito a nostro agio. La qualità dei prodotti, l'impiattamento e la precisione nel servirci il vino è di altissima qualità. Consiglio vivamente.

Super good and professional experience with Guisy and the waiter she brought. Highly recommended

Ho regalato questa esperienza alla mia famiglia. La chef si è da subito mostrata molto disponibile. C'è stato un'ottima comunicazione nella fase di organizzazione della cena e gli ospiti sono rimasti estremamente soddisfatti e colpiti dalle proposte culinarie e dal servizio proposto. Super consigliata! In futuro lo ripeteremo senza dubbio!! Roberta

Giusy was amazing. She was a delight to work with in planning the menu and made great suggestions to accommodate some of our needs. The food was incredibly flavorful and the portions were just right. She even paired wines with each course and they were outstanding. I would definitely hire her again and recommend that if you are considering you do so … 5 STAR!!!

We had a wonderful 4 course dinner! Chef was very professional and the food was amazing!

Giusy is an incredible chef and one of a kind. I hired her for a luxury yoga retreat that I host annually in Zermatt, Switzerland and she was the only chef who truly understood my need for vegetarian and gluten free food. Giusy is also trained extensively in gluten free and a variety of Asian cuisines and her ability to translate this expertise into delicious and beautiful food is amazing. She is polite, discreet, cleans everything perfectly afterwards and most importantly the food is out of this world. Very much hoping to have her with us again. I noted some reviews said she had minimal English but in fact Giusy speaks English quite well and is very easy to communicate with and is very clear and easy to understand. Thank you so much Giuseppina!

Giuseppina has been amazing. She’s very passionate about cooking - detailed-oriented, great quality of ingredients, accommodating and professional! I hired her for my husband’s surprise birthday and my husband was super pleased with Giuseppina.

Amazing chef, very nice ! Knows her cooking perfectly !

L'esperienza con Giuseppina é stata ottima! Attenta e precisa ha ci ha soddisfatto con sapori, colori e la sua disponibilitá. La consiglio vivamente.

Giuseppina Serra was great. She drove from Italy with a waiter to us in Verbier, Switzerland and prepared a perfect four course French experience for the 9 of us. Highly recommend and will use again.

Giusi is kind, professional, discrete yet very efficient and, above all, her dishes are delicious. Highly recommended.

Very good

Chef Guissepina, Comme nous vous l’avions dit en personne lors de la soirée, votre travail a été très professionnel pour la cuisine et le service mais également pour votre bienveillance et amabilité envers tous les convives de la soirée. Tout était parfait, votre ponctualité, le service, et surtout la qualité et l’originalité de vos plats Encore merci pour votre travail, c’était irréprochable.

It was all wonderful. She was very friendly and attentive, food was great!

Chef Giuseppina Serra was professional and made great food. She spoke a little English and we spoke zero Italian. We overcame this and had a great evening.

Très bonne expérience !! Plats bien présentés, pas d’attente entre les plats, cheffe très gentille. Tout était propre, bon !

Great quality food and great service thank you Giuseppina ????

Efficient and delicious ????