The story
Abbazia dei Santi Nazario e Celso offers a singular dining experience that trades traditional table service for the serene, historic grounds of a centuries-old abbey in San Nazzaro Sesia. It is an atmospheric destination where the focus remains entirely on high-quality, local Piedmontese ingredients. Creator *Cosa mangiamo oggi?* perfectly captured the charm of this outdoor setting, enjoying a glass of wine paired with a panino featuring gorgonzola, salam d'la duja, and mostarda di albicocca.
The experience is a testament to the idea that the most memorable meals are often the simplest. By combining a stunning historical backdrop with honest, regional provisions, the abbey provides a peaceful escape from the everyday. As *Cosa mangiamo oggi?* succinctly put it, the visit is defined by "a glass of wine, with a sandwich, happiness." It is an essential stop for those who appreciate history served alongside authentic local flavors.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers praise the Abbazia’s apricot mostarda as a standout, with the overall vibe described as warm and refined, a quietly memorable meal in a serene setting.
“This apricot mostarda is incredible. It's made by candying the fruit for about 15 days, then packing it with fructose and mustard essential oil. The result is sweet and pungent at the same time — it opens up the back of your skull like wasabi, but with apricot. I've never tasted anything like it. The pit is left inside, which adds a nice touch.”
What creators say
1 creator has covered Abbazia dei Santi Nazario e Celso. Most active: Cosa mangiamo oggi?
A small producer of honey and fruit mustards, using traditional candying methods and mustard essential oil for a unique sweet-pungent kick.
Dishes mentioned
Mostarda di Albicocca
This apricot mostarda is incredible. It's made by candying the fruit for about 15 days, then packing it with fructose and mustard essential oil. The result is sweet and pungent at the same time — it opens up the back of your skull like wasabi, but with apricot. I've never tasted anything like it. The pit is left inside, which adds a nice touch.
Mostarda di Ciliegia Nera
The black cherry mostarda is slightly less strong than the apricot one, because otherwise it would overpower the cherry flavor. It's still pungent but more balanced. I love it — the more you get used to it, the more you want it.
