Convivium

Caluso docg Metodo Classico Extra Brut Cuvé:e Tradizione Millesimato 2018, Orsolani @orsolaniwine pane bianco con farina d’orzo.Extravergine di Oliva Italiano Giovannetto, rivisitazione dell’aperitivo preso al bar: crema di arachidi frullata con olio d’oliva, spuma di Crodino INSALATINA DI SEPPIE E PORRI BACCALÀ WILD Erbaluce di Caluso docg Memento Concrete Aging 2020, San Martin @sanmartinwines RISOTTO AL SAKÈ CON GAMBERI CRUDI E ‘NDUJA RAVIOLI ALLE ERBE SELVATICHE Vino Bianco “Il Bianco” 2022, Luca Gili @lucagili68 TRANCIO DI OMBRINA Canavese doc Nebbiolo Nèmore 2022, Fratelli Marco @fratelli_marco LA FARAONA Caluso docg Passito 2019, Cantina della Serra @cantinadellaserra TROPICI! VIAGGIO VERSO ORIENTE Caffè e piccola pasticceria La Mugnaia Via Arduino, 53 Ivrea (TO) T. +39 0125 40530 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torinese/la-mugnaia Scopri la Guida Convivium 👉 https://www.convivium.club/ ...

La Mugnaia is a pleasant restaurant located in Ivrea's pedestrian-friendly historic center. It is run by Marco Rossi, a chef with a degree in philosophy and education. It is accessed by a short flight of steps. The restaurant's cool and airy interior features beautiful vaulted ceilings with exposed brickwork. The restaurant is a pleasant and refined small venue, with a contemporary, creative, mouth-watering and highly technical cuisine that, without disdaining tradition, elaborates and rethinks it in a modern key. Marco Rossi, a concrete and clear-minded chef, possesses a fine hand, capable of making the most of the top-quality raw materials he uses. We also drank very well tasting different expressions of Erbaluce di Caluso, thanks to the pairings chosen for us by maître Adriano Presbitero. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

TRANCIO DI OMBRINA servito su pietra lavica rovente, crema di carote e zenzero, verdure cotte al vapore e puré di patate. LA FARAONA Il petto con salsa al Barbaresco, la pralina ai funghi, l’insalatina con mela verde, il brodo, il rocher di paté con nocciole e pistacchio. La Mugnaia Via Arduino, 53 Ivrea (TO) T. +39 0125 40530 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torinese/la-mugnaia Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

RISOTTO AL SAKÈ CON GAMBERI CRUDI E ‘NDUJA (Riso “Acquerello” della Tenuta Colombara invecchiato un anno). Guarnisce e completa il piatto “katsuobushi” (tonno essiccato). La Mugnaia Via Arduino, 53 Ivrea (TO) T. +39 0125 40530 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torinese/la-mugnaia Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

La Mugnaia is a pleasant restaurant located in Ivrea's pedestrian-friendly historic center. It is run by Marco Rossi, a chef with a degree in philosophy and education, and his wife Elisa Campa, a sommelier. The restaurant's cool and airy interior features beautiful vaulted ceilings with exposed brickwork. The large round tables are set with Parotex tablecloths, beautiful Pordamsa plates, Vega cutlery, all-steel Laguiole knives for cutting meats, beautiful water tumblers, one-of-a-kind pieces different from each other mouth-blown by Massimo Lunardon, glassblower and artist, and Rastal stemware. La Mugnaia is a pleasant and refined little place, with contemporary, creative, mouth-watering and highly technical cuisine that, without disdaining tradition, elaborates and rethinks it in a modern key. Marco Rossi, a concrete and clear-minded chef, possesses a fine hand, capable of making the most of the top-quality raw materials he uses. We also drank superbly, with a beautiful j...

La Mugnaia is a pleasant restaurant located in the pedestrian historical center of Ivrea. Its owners are Marco Rossi, Chef graduated in Philosophical and Educational Sciences, and his wife Elisa Campa, Sommelier. The restaurant is pleasant and refined, with a contemporary and creative cuisine. The tradition is reworked in a modern key. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: