Zimino di Moco… Res_Chef: Gianfranco Rossino Cons_Chef Giuseppe Ricchebu...

-


Zimino di Moco, cipollotto rosato di Savona e formaggetta di Quiliano.
Il Moco, molto simile al cecio, alla base si trova in consistenza (stufato di Moco e passata di pomodoro). Il cuore è fatto di formaggetta fresca di capra.
La spuma è a base di zimino, il cipollotto di savona viene utilizzato in olio e nella polvere essiccata in superficie.
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

Comments

Post a Comment

Post and comments policy

Posts and comments are subject to these rules:

1) Comments must not contain offenses or harmful phrases
2) The author cannot be anonymous
3) The posts must not contain advertising or links to other sites

Popular posts from this blog

Ristorante Acquamatta - Semiana (PV)

-
Image
The Acquamatta restaurant is located among the rice fields of Lomellina, inside a magnificently restored 1827 mill, surrounded by the protected landscape of the ZPS (Special Protection Area of ​​the Lomellina Rice Fields). Nestled among the most important gargoyles in Lombardy, a stone's throw from Lomello's Romanesque treasures and Lomellina's most famous castles, Acquamatta enjoys an extraordinary location. From the very entrance, the restaurant stands out for its striking décor. All the architectural solutions were designed and created by Paolo, partner of owner and Chef Andréia Saito, a farmer by profession but also a talented interior designer. Note the stone floors, the hand-cut iron wine racks, the wall sconces made from the discs of the harrow, an agricultural tool. The windows of the dining rooms overlook the leap of the spring waters of the Roggia Raina, which provide the restaurant with the heat and electricity needed to heat and cool the roo...
Read more

Agua Bistro' del Mare - Bordighera (IM)

-
Image
Agua Bistro' del Mare was born in 2009 from an offshoot of "La Via Romana", where chef Pino Franzé had obtained the coveted Michelin star. The first location in the Sant'Ampelio bathing establishment was subsequently moved to the beautiful seaside promenade, which today it overlooks with a pleasant terrace. The interiors are divided into a single airy room, with modern furnishings and marble floors. The terrace with sea view is a fundamental resource during the summer. Pino Franzé's is a very fresh fish cuisine, treated with simplicity, harmony and elegance: tasty, rich and inviting dishes, which satisfy the appetite and invite you to return. A cuisine made with the use of impeccable but also accessible quality materials, a reflection of the daily availability of the market and the fish. Also on this occasion we awarded Agua Bistro' del Mare the 2025 Convivium parchment which attests to its excellence in the quality of its cuisine and hosp...
Read more

Trattoria Visconti - Ambivere (BG)

-
Image
The Trattoria Visconti is an intimate and welcoming restaurant located in the historical center of Ambivere, a small town a few kilometers from Bergamo. The Regione Lombardia (Lombardy Region) has recognized the Trattoria Visconti as a "Historical Establishment"; the Visconti family has been directly managing it for three generations, taking care to model tradition with the evolution of taste. The manor house is located next to the ancient medieval tower, in front of which there is a well-kept vegetable garden flanked by a large gravel area where parking is convenient. The Trattoria Visconti is a founder and member of the Premiate Trattorie Italiane. Once inside the gate, the front door opens right next to the hedges that border the garden. From the arched doorway, through the reception hall, you enter the restaurant. They are spacious and well-kept, full of warmth and atmosphere, with ochre and cream tiled floors, light-colored walls and many niches and cup...
Read more