Convivium

Vin per Focaccia defines itself as "Street Food for refined palates", and it couldn't be otherwise with a patron like Enrico Pivieri, Chef of the "fine dining" restaurant Il Cavallo Scosso, which we have always appreciated. The Roman pala is one of the most delicious baked products. The crunchiness, the lightness of the dough and its digestibility due to the high hydration and the long natural leavening undoubtedly make it one of the diamonds of Made in Italy bread making. Here at Vin per Focaccia it is further embellished with a range of delicious and always balanced fillings capable of surprising even the most demanding palates. Last but not least, it drinks very well, thanks to a careful and accurate selection of wine labels (but also, obviously, beer) to best accompany each ingredient. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Il Cavallo Scosso, the Asti restaurant of chef Enrico Pivieri has just undergone a careful restyling that has made it even more pleasant than it already was, built as it is in full agreement with the philosophy of eco-sustainability. Its name, reminiscent of the Palio of Asti, is inspired by the horses that remain without the rider's riding during the race. The new furnishings have recreated a relaxing and very personal environment through the use of warm colors and material elements of undoubted visual impact as well as functional to a pleasant acoustics. Enrico Pivieri's cuisine is modern and rich in ideas, with proposals of land and sea of excellent workmanship, interpreted with flair, imagination and technique and enriched with delicious oriental references. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: