Carciofo… Res.Chef: Gianfranco Rossino Consul: Chef Giuseppe Ricchebuono...

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Carciofo spinoso d’Albenga ripieno alla ligure, pinoli nostrani e olive taggiasche.
Il ripieno è fatto con lo scarto del carciofo (in nome del no-waste), patate, erbe aromatiche liguri, capperi, olive e pinoli.
La spuma è a base di latte di pinoli, come un latte di mandorla, quindi vegetale, emulsionato. Completa il piatto un crumble di oliva taggiasca.
Vino Rosso Lakrez, prodotto da Reyter, Bolzano. @weine_reyter
Il suo magnifico color rosso salmone profondo -un tono di colore un poco più scuro rispetto a quello di un vino rosé usuale- lo rivela: il Lakrez è ricavato dalla pigiatura in cantina degli acini delle uve Lagrein.
Finemente aromatico, nel bicchiere esprime sapori di polpa succosa di piccoli frutti rossi e una nota di liquirizia (quella che interessa per accompagnare il carciofo.
Bino Via Aonzo, 31r Savona T. +39 019 5281 517

Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/savona/bino

Scopri la Guida Convivium 👉 https://www.convivium.club/
Iscriviti al canale di Convivium!
@ConviviumReportage
Location: Via Ambrogio Aonzo, 31r, 17100 Savona SV, Italia

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