Tracce, Villa La Bollina - Serravalle Scrivia (AL)
Tracce is the fine dining restaurant of the Hotel Villa La Bollina, an elegant luxury residence located in a strategic position among the hills and vineyards of Gavi, right next to the park of the La Bollina Golf Club and a very short distance from the shopping at the Serravalle Outlet. Once you cross the threshold of the historic eighteenth-century villa, the restaurant led by Chef Davide Giovinazzo will welcome you in an environment of character with its floors in fine marble and elegant boiserie on the walls.
The terrace enjoys spectacular views.
Davide Giovinazzo does not cook to amaze with laboratory artifices, but to tell an intimate truth, made up of a double belonging that is reflected in the dish: the learned and greedy Bologna of origin and the sweet and fruity breath of the Caribbean.
What distinguishes this table, already unique for the sense of cohesion that runs through the entire journey, is the total adherence to an ethic of respect, far from any facade ecological rhetoric. The no-waste perspective here is not a means of communication, but a primordial philosophy, rooted in experience and in the need to not waste anything, to save the planet even before the budget. It concretely translates into the absolute dedication with which the material is treated: from the deer saddle literally worked down to the bone, up to that extraordinary cake created to give new dignity and nobility to leftover bread.
The tasting menu - an intense and measured journey of thirteen courses, one of which is double service - demonstrates a fine mastery of rhythms and consistencies. We travel between vegetal notes and exotic fruits treated with a rigorous conservative fermentation technique, embracing zero kilometer where possible and letting the salt retreat as a simple supporting element, in favor of a natural and calibrated sweetness.
The result is a journey of impeccable succession, in which the mind and the palate communicate continuously and from which one wakes up full but light, with the clear sensation of having witnessed not a simple exercise in style, but the affirmation of a new, necessary gastronomic humanism.
The terrace enjoys spectacular views.
Davide Giovinazzo does not cook to amaze with laboratory artifices, but to tell an intimate truth, made up of a double belonging that is reflected in the dish: the learned and greedy Bologna of origin and the sweet and fruity breath of the Caribbean.
What distinguishes this table, already unique for the sense of cohesion that runs through the entire journey, is the total adherence to an ethic of respect, far from any facade ecological rhetoric. The no-waste perspective here is not a means of communication, but a primordial philosophy, rooted in experience and in the need to not waste anything, to save the planet even before the budget. It concretely translates into the absolute dedication with which the material is treated: from the deer saddle literally worked down to the bone, up to that extraordinary cake created to give new dignity and nobility to leftover bread.
The tasting menu - an intense and measured journey of thirteen courses, one of which is double service - demonstrates a fine mastery of rhythms and consistencies. We travel between vegetal notes and exotic fruits treated with a rigorous conservative fermentation technique, embracing zero kilometer where possible and letting the salt retreat as a simple supporting element, in favor of a natural and calibrated sweetness.
The result is a journey of impeccable succession, in which the mind and the palate communicate continuously and from which one wakes up full but light, with the clear sensation of having witnessed not a simple exercise in style, but the affirmation of a new, necessary gastronomic humanism.
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