Convivium

Uovo in cocotte, cotto al forno come una meringa salata, con tartufo della propria tartufaia. Una prelibatezza da degustare amalgamando il tutto con il cucchiaio. Gallo della Checca Borgo Ponterotto, 31/B Ranzo (IM) T. +39 0183 318197 M: +39 335 8041340 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/il-gallo-della-checca Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

“Armonia e Mistero” Risotto con i petali di Rosa di Ravera Bio di Albenga, @raverabio , fumetto di Trota, uova di Trota, elisir di rosa, Gin ed estratto di limone. Un piatto di grande impatto, creato per il Flauer di Alassio, dove è stato presentato. Il Gallo della Checca Borgo Ponterotto, 31/B Ranzo (IM) T. +39 0183 318197 M: +39 335 8041340 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/il-gallo-della-checca Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Il Gallo della Checca, a truffle restaurant with its own Tartufaia as well as an osteria and wine shop since 1986, is located in Ranzo, a small inland Ligurian village on the border with Piedmont. One does not arrive here by accident, but because of the gastronomic value of the address, which is certainly worth a special detour. As you cross the threshold of the entrance, you will find yourself immersed in a quaint rustic-elegant style setting, full of curious elements, from the piano to the tiled stove, from the collection of ceramic roosters to vintage and modern racing bicycles, a great passion of Chef and Patron Ugo Vairo. The main hall is decorated like a wedding favor, with oriental carpets and many well-displayed bottles. Ugo Vairo and Renata Siboni run a place that easily wins over its customers. It's got all the right ingredients: an atmosphere that's elegant and refined, but still relaxed; service that's meticulous yet feels like family; and exc...

Tagliolini con semola di grano duro che tengono la cottura in modo fantastico, olive taggiasche e tartufo scorzone estivo. Noi li abbiamo conditi con l’olio romantico, perdutamente innamorato dell’oliva taggiasca. Olio Extra Vergine di Oliva Monocultivar Taggiasca 100% italiano ricavato da spremitura a freddo. È un olio di lieve o media intensità, dal sapore fruttato, decisamente dolce. Può suggerire lievi sensazioni di piccante e/o piacevolmente amarognole. Entrambi prodotti e venduti da @chef.ugo_vairo del ristorante il Gallo della Checca. RISTORANTE IL GALLO DELLA CHECCA BORGO PONTEROTTO, 31/B - 18020 RANZO (IM) TEL. +39 0183 318197 | CELL. +39 335 8041340 | WHATSAPP: +39 335 8041340 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/il-gallo-della-checca Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Il Gallo della Checca, a truffle restaurant with its own Tartufaia as well as an osteria and wine shop since 1986, is located in Ranzo, a small village of the Ligurian hinterland on the border with Piedmont. You do not get here by chance, but for the gastronomic value of the address, which is certainly worth a special detour. Davide Cristaldi's cuisine is fresh, stimulating and balanced, based on carefully selected ingredients combined with a happy hand. The restaurant overlooks an entire glass wall on the large terrace from which you can enjoy the splendid panorama of the Langa hills, with Serralunga d'Alba in the foreground. You can access it directly by lift from the Reception floor, first encountering the room with the bar counter, and, in front of this, the air-conditioned cellar, which in turn can host small convivial meetings. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Il Gallo della Checca, restaurant, tavern and wine bar since 1986, is located in Ranzo, a small town in the Ligurian hinterland on the border with Piedmont. Its Chef is Ugo Vairo. Here you don't get there by chance, but it's an address that is worth a special detour. Ugo Vairo and Renata Siboni run a place that can easily enter the customer's heart. The ingredients are all there: an elegant and refined but not plastered atmosphere, a "white glove" but also familiar service, an excellent cuisine well anchored to the territory. Ugo Vairo's cuisine is based on safe technique and uncompromising raw material. Thanks to the passion and expertise of Renata Siboni, it is drunk very well. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: