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Third 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 enormous success of the first starred dinner with Chef Thomas Arrigoni and the encore of SOLD OUT evenings together with the multi-starred Chef Igles Corelli, we continue with the Piedmontese Chef with two Michelin stars Gian Piero Vivalda of the renowned restaurant Ancient Royal Crown of Cervere. The special menu, specially designed for Vite in Riviera by the Chef, as usual, it will be based on the best Ligurian seasonal products, in combination with wines DOP and IGP of the Ligurian Riviera di Ponente.
Discover the menu… [/ 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_spacer_size_30_size_spacer_ 20_spacer_size_spacer_size_ 20_spacer_size_spacer_ 1545133123799_spacer_size_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.expandIn" enable_delimiter = " subtitle_google_fonts = "yes" subtitle_custom_fonts = "font_family: PT% 3Sans% 2Aregular% 2Citalic% 700C2% 700C05italic" style = "style_2 ″ title_font_options =" tag: h23 | font_size: 235 | color:% 9_a1cbacing | ″ Subtitle_font_options = ”tag: h40 | font_size: 0 | letter_spacing: 2 | font_style_bold: 16 ″]
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 February 28 & Friday 1 March 2019
Executive Gian Piero Vivalda
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Antipasto
Cuttlefish martini from the Ligurian Gulf, thorn artichokes from Albenga and red prawns from Oneglia
in combination with Pigato RLP DOC 2017
Primo
Ravioli to the plin of gray rabbit, thorn artichokes from Albenga and black truffle from Val Pennavaire.
in combination with Rossese di Dolceacqua RLP DOC
Secondo
Kid from Roccaverano on the olive spit,
Caponata in winter with Taggiasca olives and its Finanziera
in combination with Granaccia RLP DOC
Dessert
White Chocolate Mousse e Chinotto di Savona *
in combination with passito di Pigato
*Garrison Slow Food Liguria
Condiments: Oil of Pignola and Oliva Taggiasca
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Let's find out who he is now
our third Chef ...
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Gian Piero, born and raised in cervere (CN), a delightful microcosm on the banks of the Stura river halfway between the plains and the hills has been passionate about cooking since he was a child: trained by his grandfather Eugenio, the future Chef soon began to help the family both in cooking and cooking. in the management of the restaurant.
In fact, since 1855 the Vivalda family has been at the helm of the restaurant, which was initially a post office with an adjoining inn and saw guests of the caliber of King Vittorio Emanuele, who often refueled here. dopor hunting trips. The fame ofAncient Crown it was then handed down continuously, from one generation to the next, for more than 150 years, up to Gian Piero.
After finishing his hotel school in Piedmont, the young Vivalda sets off to collect experiences in the best restaurants and hotels in Europe, especially in France, becoming a student of international Chefs of the caliber of Georges Blanc, Alain Ducasse, Alain Dutournier.
The return to Cervere marks the real beginning of his management of the family business: in fact he initiates an important restructuring of the premises, aimed at the overall relaunch of the image, and at the same time a reorganization of the group of collaborators. Even the name changes, going to recover the original one: first Tavern of the Royal Crown, Then Ancient Royal Crown - by Renzo.
With Gian Piero's entry into the kitchen, new dishes are launched, unusual combinations, unusual ingredients, different cooking and preparation techniques ... Precious acknowledgments also arrived: the first Michelin star in 2003 and the second in 2010.
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«My restaurant is the ideal place for lovers of gourmet cuisine. It is the result of continuous evolution, the result of a family commitment that has lasted for over five generations, with a savoir-faire passed down from father to son for two hundred years and a perpetual avant-garde vocation. "
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The cornerstone of Chef Vivalda's gastronomic proposal is seasonality of all raw materials and using local products: from game, to legumes; from herbs to vegetables from your own garden.
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"Our Piedmontese-inspired cuisine it adapts wonderfully to all seasons. "
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The gastronomic terroir is that ofancient Via del Sale, which connected Liguria and Piedmont since ancient times. Even today, for Chef Vivalda the links with the Riviera remain: the restaurant's supply of fish is in fact guaranteed by the Savona Fishermen's Cooperative (especially purple prawns from Sanremo, tuna from Favignana).
We can't wait to find out how the Chef will wisely mix the gastronomic tradition of two regions that are so different, but at the same time so linked ...
Then 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/
Dinners will end with Marco Sacco Restaurant Small Lake of Verbania, another great nationally renowned Chef also awarded the doppious Michelin star.
Hurry up to book your table, seats are already selling like hot cakes! +39 366 872 66 43[/ vc_column_text] [/ vc_column] [/ vc_row] [vc_row] [vc_column] [dfd_spacer screen_wide_resolution = ”1280 ″ screen_wide_spacer_size =” 10 ″ screen_normal_resolution = ”1024 ″ screen_tablet_resolution_mobile_resolution ″ 800 ″ screen_tablet_resolution_resolution =" 480 ″ screen_tablet_resolution_resolution ″ screen screen_tablet_spacer_size = ”10 ″ screen_mobile_spacer_size =” 10 ″] [dfd_spacer screen_wide_resolution = ”10 ″ screen_wide_spacer_size =” 1280 ″ screen_normal_resolution = ”15 ″ screen_tablet_resolution =” 1024 ″ screen_mobile_spacer size = ”800 ″ screen_mobile_spacer size =" 480 ″ screen_mobile_spacer size = "screen_mobile_spacerize_spacer size =" screen_mobile_spacer size = "screen_mobile_spacerize_spacer size =" "15 ″] [vc_column_text]
Special thanks to ours sponsor & businesses:
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