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First stop on the gourmet journey
among the flavors of our Liguria.
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Let's start with the special evening menu, designed specifically for Vite in Riviera from Chef Tommaso Arrigoni, based on the best seasonal Ligurian products, paired with wines DOP and IGP of the western Ligurian Riviera.
The evening will open around 19,30 with an aperitif offered by Barontini chefs, while guests can attend the show cooking of Thomas Arrigoni, engaged in the preparation of the appetizer:
Slice of Swordfish, Porcini Mushrooms with Herbs and Fried Leek.
The appetizer will then be served at the table, where a Sommelier will explain to the guests the reasons for the perfect match between the dish and the Vermentino.
The first course will then be served at the table:
Carnaroli Acquerello Rice with Yellow Pumpkin, Stockfish and Cocoa Beans
in combination with the Pigato.
Before moving on to the second, you will be able to attend a brief introduction on the territory that hosts you for the evening: the Western Liguria, a slice of the moon nestled between the sea and the mountains.
Then you can attend the new Arrigoni show cooking, which will prepare the delicious second course for you:
Catch of the fishermen of Noli (Slow Food presidium), Puree of dried chestnuts (Slow Food Presidium) with garlic from Vessalico (Slow Food Presidium) and Broccoli with Extra Virgin Olive Oil DOP Riviera Ligure di Ponente
Pigato Top in combination, told by our Sommeliers.
The evening will end with the serving of the tasty dessert:
Tart, Lemon Cream, Pear, Chocolate and Caper Wafer
combined withOrmeasco di Pornassio Passito.
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Let's find out who he is now
our first Chef ...
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Thomas Arrigoni he took his first steps in the kitchens of famous restaurants in Liguria and Sardinia, in 1995 he joined the brigade of Saddles, starred restaurant in Milan, where he refines himself by perfecting techniques and rigor, then flies to France, America, Japan.
In 1998 he returned to Italy and founded his restaurant in an urban corner of Northern Milan: Innocenti Escapes, which the Chef conducts together with Eros Peak, is a suspended place, where elegance, harmony and taste coexist in a delicate balance. Here Tommaso dedicates himself to creations for the most demanding palates, creating a real dance between flavors and raw materials with that pinch of originality, which makes each dish unique.
There is no lack of passion for wine! That Tommaso has decided to cultivate in Monferrato, where in 2016 he founded the estate together with his wife Arrilonga. Here the couple produces and markets theirs 6D3 Monferrato D.O.C. Red from organic Dolcetto grapes:
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"This adventure was born for fun:
we were looking for a quiet place to spend
our free time, we found a corner of paradise
and a vineyard that was waiting to be cared for and loved. "
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In 2007 he became a member of the prestigious Association Jeunes Restaurateurs d'Europe up to holding the position of vice president and in 2009 he was assigned the coveted Michelin star.
Since 2013 he has published his recipes in the magazine The Italian kitchen and is the resident Chef of the television program No sooner said than done broadcast on Rai Due.
Since 2015 he has been commuting between Italy and London, where the success of a food startup that brings a bit of Italy to the heart of the English capital was entrusted to his supervision: I enjoy Italian substance is the food delivery conceived at the end of 2015 by a couple of young Milanese entrepreneurs, Amin Bouafsoun and Simone Sajeva, grappling with their lunch break in the City.
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Some of Tommaso's "manias"?
Research of taste, care of the environment e
attention to always high quality service.
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Where: Vite in Riviera
at the Regional Enoteca of Liguria, Headquarters of Ortovero
Avenue of the Church 18
Timetable: from 19,30
Price: € 70
Reservations required: +39 366 872 66 43
Official Event: www.facebook.com/events/279974365987859/
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Special thanks to ours sponsors:
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