Archive for category: Imperia

Paolo Masieri defines himself as the “cook-farmer” because what you eat in his restaurant, from vegetables to fruit, oil and eggs, comes almost exclusively from the gardens of Castelvittorio and Ospedaletti which the chef personally takes care of. Each ingredient is selected according to the quality and season, impeccably and creatively cooked with the result of offering an exciting gustatory journey. The restaurant has varying menus, such as the “autumn evocation”, which varies according to season, at 110€, and the so called “garden vegetables and seafood”, which changes every month, at 78€, that gives you the opportunity to taste dishes such as pumpkin and ginger cream with marinated gobbetti prawns and summer black truffle scorzone, meatloaf in oil cooked with confit garlic, potato soup parmentier, Sanremo prawn steamed with salt, seaweed, pakchoi cabbage and mandarin, preboggion ravioli plin, razor clams, infusion of garlic, parsley and lime, SpaghettOro Verrigni with our bottarga and clams, in an enhancement of flavors that blend together while maintaining their own character. Well deserved the prestigious Michelin star that has recognized for 30 years the great professionalism of Paolo Masieri, who is passing his knowledge to his son Lorenzo to continue the legacy. The restaurant is located in a central street of the city. Barbara in charge of welcoming the guest, kindly and professionally help you in choosing the dishes and the wines to combine with the menus.

A welcoming place with two rooms and thirty seats. Rustic and appealing furnishings with a beautiful stove and a stained glass window that conceals the kitchen. On the walls are displayed products such as preserves, vegetables in olive oil, pickled vegetables, oil and wine, which can be purchased even outside the opening times, by calling the owner Donatello on the phone, who with great sympathy and availability, will share his great passion for the following land products: peppers, tomatoes, zucchini, fruit used for the many and various home-made jams, olives and grapes, and, ever present in his garden, the Egyptian onion, now a must in the western Liguria and not only. In the kitchen his wife, tirelessly cooks traditional Ligurian cuisine with farmer’s products. These dishes are therefore prepared only with natural products, fresh and at zero km, cooked with simplicity, passion and that kind of delight for their authenticity and flavor. The full menu (we strongly recommend it) at 30€ includes 4 appetizers, 2 first courses, 2 second courses and dessert. However, you can reduce the number of courses by ordering only a first or a second course, spending 22 or 25€. Do not miss the farinata with the Egyptian onion, the frisceu, the ravioli and the gnocchi, and the ever-present Ligurian rabbit.

In the Argentina valley at about 400 meters, immersed in the green and small lakes that the streams Argentina and Corte create in their path, with the possibility of having a stroll and excursion for either families or expert walkers, we find the hotel-restaurant Santo Spirito, an institution, that since more than a century offers dishes cooked following ancient recipes and using genuine products and local outstanding items. The vigilant family management has created a hospital environment; in the hall there are various relics and objects from the past, with old photographs and documents. The dishes are traditional, those that were prepared at home by grandmothers and recall to the mind flavours of the past. We find here chickpeas and assorted legumes soups, home made tagliatelle or fresh pasta with chestnuts flour, like the “colpi di dito” or the quadrotti to be dressed with “bruzzo”, the tasty sheep ricotta. Among second course dishes goat with beans, molinese escargots, stewed boar. Delicious homemade desserts like the pudding with eggs and castagnaccio, prepared in the ancient way. Vegetables are almost exclusively produced in the family farm, tank to grandpa Augusto. The selection of wines includes the Ormeasco produced by the family farm and also excellent bottles of Piedmont wines. The menu’s price ranges from € 20 to € 35.

Gianni and Carla are the owners of this restaurant which since 2008 has been offering tasty and light local cuisine, accompanied in this adventure by a young and passionate staff. In the kitchen, Gianni prepares dishes with typical products of the area, such as oil, wine, bread, beans, cheeses, wild herbs and Triora saffron. Among the appetizers the diced beef on parmesan cream (10€) and the classic brandacujun (10€). Among the main courses the sugeli (local handmade pasta that is made with a very simple dough and has a shape that resembles to orecchiette) in lamb ragout (€ 10) and ricotta and borage ravioli with cherry tomatoes and marjoram (€ 10). Second courses include the great protagonists of the inland cuisine: stewed snails (€ 14), baked Brigasca sheep toma cheese (€ 9), rabbit with olives, wild herbs braised in red wine (€ 11). Exquisite homemade desserts, such as Triora saffron infused creme brulè (€ 4) or panna cotta with coffee caramel (€ 4). The restaurant is located in the historic center, it is worth a visit and on the tablecloth you will find the map that will suggest a route to discover this fascinating village known as the land of witches. Menus from 25 to 30 €. Wine list with local labels and generous Piedmontese wines.

Restaurant near to the center of Ventimiglia, by now well known and appreciated for its excellent pizzas and always new offers. Pino and Marcella, the owners, have made a choice of quality and research of excellent products to satisfy even the most demanding customers. Since a few months Pino has been offering “pizzas d’autore” on Mondays and Wednesdays, original creations with unusual ingredients, but always of the highest quality, such as pumpkin cream and shrimp, or smoked salmon and DOP cheeses. The pizzas are prepared using 7 doughes, with different flours and leavenings, such as the hemp one or the Roman shovel, which requires a long leavening and a very high hydration that makes it light, crunchy and exquisite. In addition to pizzas (70 in the menu card !!!), a wide choice of pasta dishes, both meat and fish, ravioli, trofie, tagliatelle and a savory risotto of the fisherman, and to follow you can taste an excellent tagliata with arugula served on the soapstone as a grilled fish or grilled prawns. Good offer of vegetarian and vegan dishes too. Classic desserts, with something new like the chef’s pie and the grandmother’s cake. The restaurant is very large, bright, also suitable for events and business dinners, the service is prompt and courteous, organized by Marcella, always smiling and kind. Card of local wines and craft beers.