{"id":8531,"date":"2023-11-17T13:38:26","date_gmt":"2023-11-17T12:38:26","guid":{"rendered":"https:\/\/baronprofessional.com\/?p=8531"},"modified":"2023-12-05T11:19:54","modified_gmt":"2023-12-05T10:19:54","slug":"casa-di-langa","status":"publish","type":"post","link":"https:\/\/baronprofessional.com\/en\/casa-di-langa\/","title":{"rendered":"Casa di Langa"},"content":{"rendered":"\t\t
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DANIEL ZEILINGA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 1989, Daniel Zeilinga was born in Merano, in the province of Bolzano.<\/p>

At eighteen, he began his experience in haute cuisine working alongside chef Karl Baumgartner at the\u00a0Schoneck restaurant in Falzes<\/strong>, and abroad at the\u00a0Louis C. Jacob Hotel<\/strong>\u00a0in Hamburg, Germany, which was awarded the second Michelin star in 2011.<\/p>

The following year, Zeilinga came back to Italy and landed at\u00a0La Ciau del Tornavento<\/strong>\u00a0in Treiso (CN), one Michelin star with the chef Maurilio Garola, where\u00a0he began his exploration the Piedmont area<\/strong>. After a brief stop at the Guido di Fontanafredda restaurant, Enrico Crippa\u2019s call arrived at the three Michelin-starred Piazza Duomo restaurant in Alba, where Daniel spent almost two years: \u201ca highly educational experience both on a human and professional level\u201d. Chef Zeilinga looks at Crippa with respect and, thanks to him, developed a strong interest and insight into the use of\u00a0raw vegetables<\/strong>, which led him to create a green tasting menu and to build a vegetable garden and a greenhouse for the winter.<\/p>

Starting in March 2017, he embarked on a new adventure alongside Andrea Ribaldone at the Osteria Arborina, which was\u00a0awarded a Michelin star<\/strong>\u00a0in November of that year.<\/p>

In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joined\u00a0Casa Di Langa<\/em>.<\/p>

Since the spring of 2022,\u00a0Chef Daniel Zeilinga<\/em>\u00a0has been the executive chef of\u00a0F\u00e0ula Ristorante at Casa Di Langa<\/strong>, and leads the entire culinary offering of the restaurant and of the entire resort.<\/p>

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FAUL\u00e0 RESTAURANT<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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F\u00e0ula<\/strong>, meaning\u00a0\u201ctale\u201d<\/em><\/strong>\u00a0in local Langhe dialect, is an homage to the region\u2019s age-old tradition of families and friends spending quality time together sharing stories.<\/p>

Overlooking the vineyards is\u00a0F\u00e0ula Ristorante<\/strong>, led by the young and talented\u00a0Chef Daniel Zeilinga<\/strong>, who takes care of the full catering offer, from\u00a0breakfast\u00a0to after-dinner drinks. A\u00a0contemporary cuisine\u00a0<\/strong>that focuses on the best\u00a0local products.<\/p>

For this Piedmontese Restaurant in Langhe\u00a0<\/strong>the Chef has studied an entirely green menu, dedicated to the precious raw materials of the garden, managing to create dishes of incredible delicacy that enhance the vegetable element.<\/p>

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In this authenticity research, nature and person respect, elegance cannot be missed, so as the reliability and the flexibility of an authentic Baron professional Kitchen, chosen by the owners of Casa di Langa. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To discover more about the professional choice of Casa di Langa and more details about the project<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tREAD HERE <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Italy, Cuneo, Langhe<\/p>\n","protected":false},"author":3,"featured_media":8036,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[60],"tags":[53],"class_list":["post-8531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","tag-modular-cooking-block"],"_links":{"self":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts\/8531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/comments?post=8531"}],"version-history":[{"count":4,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts\/8531\/revisions"}],"predecessor-version":[{"id":8536,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts\/8531\/revisions\/8536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/media\/8036"}],"wp:attachment":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/media?parent=8531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/categories?post=8531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/tags?post=8531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}