[vc_row] [vc_column] [vc_single_image image = ”20530 ″ img_size =" large "alignment =" center "css =". vc_custom_1552838415445 {border-radius: 1px! important;} "] [dfd_spacer screen_wide_resolution_wide_resolution_screen =" 1280swide ″ screen 50 ″ screen_normal_resolution = ”1024 ″ screen_tablet_resolution =” 800 ″ screen_mobile_resolution = ”480 ″ screen_normal_spacer_size =” 50 ″ screen_tablet_spacer_size = ”30 ″ screen_mobile_spacer_size =” 30 ″] [dfd_heading_spacer_size = ”20 ″] [dfd_heading_spacer_size =" transition_heading_expacer_size = "3 ″] [dfd_heading_expacer_size =” 2 ″] [dfd_heading_spacer_size = "transition_heading_size. "Subtitle_custom_fonts =" font_family: PT% 2Sans% 700Aregular% 2Citalic% 700C400% 20C3italic | font_style: 400% 3regular% 05A1% 30Anormal "style =" style_235 ″ title_font_options = "tag: h9 | font_size1% | linecight: 38 | color_bight: 0 : 2 | letter_spacing: 16 ″ subtitle_font_options = ”tag: h2 | font_size: 1 | letter_spacing: XNUMX | font_style_bold: XNUMX ″]
Fourth and final stage of the gourmet journey
among the flavors of our Liguria.
[/ dfd_heading] [dfd_spacer screen_wide_resolution = "1280 ″ screen_wide_spacer_size =" 50 ″ screen_normal_resolution = "1024 ″ screen_tablet_resolution =" 800 ″ screen_mobile_resolution = "480 ″ screen_normal_spacer_size =" 50_spacer_size_spacer_size = "30_spacer_spacer_size =" 30_spacer_spacer_size = " ] [/ vc_row] [vc_row] [vc_column] [vc_column_text]Dopor the debut with Chef Thomas Arrigoni, the encore of SOLD OUT evenings together with the multi-starred Chef Igles Corelli, the two Michelin stars of Chef Gian Piero Vivalda, Our gourmet journey through the flavors of Liguria, reinterpreted by great stars of national cuisine, ends with a flourish: Thursday 28 and Friday 29 March we will host in Enoteca a Ortovero the mythical "Freshwater Chef" Marco Sacco, which will amaze us with his special menu based on the best seasonal Ligurian products, in combination with wines DOP and IGP of the Ligurian Riviera di Ponente.
Let's find out the menu together ... [/ vc_column_text] [dfd_spacer screen_wide_resolution = ”1280 ″ screen_wide_spacer_size =” 30 ″ screen_normal_resolution = ”1024 ″ screen_tablet_resolution =” 800 ″ screen_mobile_resolution = ”480 ″ screen_normal_spacer_size_size_ 30 ″ screen_normal_spacer_space_s ″] [/ Vc_column] [/ vc_row] [vc_row disable_element = "yes" css = ". Vc_custom_20 {background-color: #ffffff! Important;}"] [vc_column] [dfd_heading module_animation = "transition.expanditer" enable_delimation = "transition.expanditer" enable_delimation "Subtitle_google_fonts =" yes "subtitle_custom_fonts =" font_family: PT% 20Sans% 1545133123799Aregular% 20Citalic% 3C2% 2C700italic "style =" style_2 ″ title_font_options = "tag: h700 | font_size: 05 | color:% 2a23c 235 ″ subtitle_font_options = ”tag: h9 | font_size: 1 | letter_spacing: 40 | font_style_bold: 0 ″]
Menu Thursday 31 January 2019
Executive Igles Corelli
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Antipasto
Creamed cod, crunchy cone, cream al Ligurian basil DOP
in combination with Vermentino RLP DOC 2017
Primo
Gazzani risotto with Conio beans *, Potatoes and Ice Cream Prescinsöa
in combination with Pigato RLP DOC 2017
Secondo
Shin and Belly of Cabannina a pushed maturation©
with wild cherries and soft celeriac
in combination with Ormeasco Superiore DOC 2016/2017
Dessert
Fried puffs and caramelized sauce Chinotto of Savona*
in combination with passito di Pigato
*Garrison Slow Food Liguria
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Menu
Thursday 28 & Friday 29 March 2019
Executive Marco Sacco
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Antipasto
Cold-cooked trumpet courgette, gel of its water and trout caviar
in combination with Vermentino RLP DOC
Primo
Buttons of courgette trumpet and mousse of Begging mat.
in combination with Pigato RLP DOC
Secondo
Trout, currant sauce and meadow ofviolet asparagus from Albenga*
in combination with Pigato RLP DOC & Vermentino RLP DOC
Dessert
THEviolet asparagus from Albenga*... becomes sweet
in combination with Moscatello di Taggia Passito RLP DOC
*Garrison Slow Food Liguria
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Let's find out who he is now
our fourth and last Chef ...
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The Sacco family has been at the helm of the Little Lake, magnificent restaurant consisting of a modern stilt house suspended over the peaceful stretch of water of Mergozzo, near Lake Maggiore, in the province of Verbania. This lake system between Piedmont, Lombardy and Trentino is the most important in Italy by extension, economic induced and tourist potential. Perhaps few people know that Lake Mergozzo is the most pristine in Europe, thanks to a peculiar closed ecosystem that guarantees crystal clear waters all year round. Because of this unique feature, researchers from all over the world reach it to obtain near-perfect chemical precipitation analyzes.
Growing up in his parents' restaurant, Marco's passion for cooking exploded when, at the age of 9, his father Gastone made him get on a box of water and showed him the pots, made him smell the scents: in that moment he discovered a magical world, which he has never abandoned.
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"Take back the past, shape it in the present, project it into the future."
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In 2004 he won the first Michelin star and in 2007, thanks to the scrupulous work of research and continuous evolution, the second. Over the years, Marco Sacco has earned the title of "Freshwater Chef" for the deep bond it maintains with its territory of origin, in different senses and situations.
He is president of CHIC, Charming Italian Chef, association founded in 2009 that brings together a hundred great professionals (with more than fifty Michelin stars in total) including chefs, restaurateurs, pastry chefs and gourmet pizza chefs who are committed to promoting creative cuisine respecting the raw materials that our country is rich in in each of its specific territories.
The strong bond with the territory is reflected in his cooking philosophy: the search for local foods, often unknown to most, he likes to do it by motorbike, bicycle or car, wandering in search of a cheese, a salami, a particular vegetable produced by small local artisans. But his homage to the territory expresses it above all through the frequent use of fruits of the lake in his recipes, starting with the freshwater fish he loves and respects a lot. With this in mind, the chef founded People of the lake and river, association that aims to bring together the passion and knowledge of fishermen, experts, restaurateurs and local companies to enhance the ecosystems of inland waters and in particular lake fish.
Finally Marco Sacco demonstrates his love for fresh water even in his hobbies: in the 80s, before choosing to become a Chef, he was in fact a true talent of the wind surfing, as a very young instructor at the beginning, and then as an athlete of the Italian National Team, with which he supported 13 Italian, 4 European and 1 World Championship.
In closing, we remind you below the details to participate in the evening:
Where: Vite in Riviera
at the 'Regional Enoteca of Liguria, Headquarters of Ortovero
Avenue of the Church 18
Timetable: from 19,30
Price: € 85
Official Event: www.facebook.com/events/279974365987859/
Reservations: +39 366 872 66 43
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Special thanks to ours sponsor & businesses:
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