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Arburent, Osteria di Confine - Castelnuovo Scrivia (AL)

The name "Arburent" for the new "Osteria di Confine" by Federico Costa is a choice that encompasses the philosophy of the restaurant: an Osteria that celebrates the beauty of borders, understood not as separation, but as a union of traditions and flavors, and the multiple family roots of the Chef, who has grandparents from Val Borbera, Tortona, Lombardy and Veneto. The interiors of the venue are the result of a careful, radical renovation of the pre-existing hairdressing salon. The result is warm, welcoming and full of character, with bold but restful colours. Arburent is a pleasant modern tavern with a new generation concept. The cuisine of its Chef and owner Federico Costa is based on selected ingredients, seasonality and attention to detail. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

A Spurcacciun-a - Savona











The gourmet restaurant A Spurcacciun-a is part of the Mare Hotel complex, a comfortable four-star hotel with swimming pool and private beach that overlooks the sea just outside the center of Savona, a short distance from the highway exit.


The dialectal name A Spurcacciun-a has distant origins, to be traced back to anecdotes from three generations ago, when from their grandparents' first restaurant the lawyers from the nearby courthouse would come out so saturated that they would exclaim, "We ate like dirt, that spurcacciun-a gives us too much to eat," or when a good-natured villager caught Grandma Paula, tired and swollen-footed after service, with her bare feet soaking in a basin and exclaimed, "you're such a dirty girl, standing in the kitchen with your feet soaking".

From then on it was decided that that nickname should be hung outside, as a provocative game and as the first marketing operation on a name impossible to forget.


At the restaurant A Spurcacciun-a we had a rich, stimulating, cultured and refined gastronomic experience.

Simone Perata's cuisine impressed us with the accuracy and elaborations, ranging from tradition to innovation, supported by a technique of the highest school, with the use of raw material of absolute excellence.

There is no shortage of oriental notes, which are elegantly embedded in many of the dishes on offer.












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