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Bino - Savona

Bino Restaurant enjoys a privileged location inside the Museum of Ceramics in Savona, in a very central area, right in front of the Bishop's Curia buildings. Crossing the threshold, the rooms are very bright and modern, the result of a tastefully done renovation. Thanks to its very special location, the venue lends itself to hosting artistic and cultural exhibitions, as well as events of interest and prestige in which cuisine and food culture are the protagonists. The restored work by Agenore Fabbri, "The Birth of Ceramics," stands out in the small room at the back, while numerous contemporary works have been placed on the shelves in the entrance area. The dining area is divided into a long, rectangular-shaped room, which is followed by a smaller, more intimate room. The look is modern and informal, with the predominance of light colors and blazing lights. With the Bino Restaurant, Chef Giuseppe Ricchebuono has also confirmed his entrepreneurial foresig...

Antica Locanda del Falco - Rivalta (PC)

The Antica Locanda del Falco is located within the walls of the magnificent Rivalta Castle, along the course of the Trebbia River in Gazzola, Piacenza. The place is enchanting: a thousand-year-old Borgo, with cobblestone pavement and stone walls, wooden doorways and decorative ivy, the ancient church and castle keep, all imbued with a fairy-tale atmosphere.
The rooms enjoy a warm, rustic atmosphere, enhanced by the wood lining the walls up to the height of the chair backs, the beamed ceilings, and the fireplace that is always lit during the cold season.
At the Antica Locanda del Falco, which we had already greatly appreciated in the past for its excellent local cuisine, this time we had a whole new gastronomic experience in an environment that is remembered and appreciated for its warmth and history. Pietro Carlo Pezzati's contemporary cuisine is rich and stimulating, cultured and refined. The typical dishes are still there, and they are executed with absolute philological rigor. But it is with the new dishes of contemporary cuisine that the talent of a virtuoso is fully manifested. If the use of vegetables is masterful, all the other preparations are no less so, and they are the expression of a fresh, young and smiling cuisine, whose basic idea is to remove all tinsel while making the most of the flavor of the main ingredients.
The chef possesses an innate sense of balance in dosing contrasts of temperature, of softness and crispness, of acidity and sweetness. Owner Sabrina Piazza, always very attentive in the dining room, enjoys and coopers this new situation that makes Locanda del Falco a true gourmet laboratory. We drank very well, thanks to an intelligently territory-focused pairing.
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