Italia

Liguria

Genoa

Genova

<p>Many years of cooking... initially learning traditional cuisine from my grandmothers... then 15 years of living experience in London and international cuisine... now back home and back to local cuisine (for those who want, with an international touch)</p>

Local fish rillette on toasted bread with gherkins and all the trimmings

Local fish rilette

Vitello tonnato

Beetroot carpaccio, local cheese, mint, parsley and seeds

Beetroot carpaccio

Baked pasta gateau with local veggies and cheese

Pasta al forno

Gnocchi with local cream cheese enriched with mushrooms and local vegetables

Gnocchi

RIsotto

Polenta flour served with local products(for example.. sausage, radicchio and walnut)

Alpine polenta

Local fish grilled, roasted or panfried served with local veggies

Local fish

Local meat braised grilled roasted served with local veggies

Local meat

A classic alpine dessert served in a glass

Black forest in a glass

Hot chocolate flavored and garnished with local products

Hot chocolate

Tarts and cakes made using local products

Tart and cake

A menu designed for dining on the peaks. I  limited "set menu" dishes as much as possible, as I believe it's more interesting to create something with local products to fully experience the place.

Alpine Menu

Ligurian seabream carpaccio in Nobu-style

Ligurian branzino carpaccio in Nobu-style

Spaghetti with grated cod eggs, spring onion and sesame seeds

Mentaiko pasta

Spaghetti aglio ed olio with soy sauce and oyster sauce

Spaghetti aglio, olio and

Potato gnocchi in Sichuan bang bang sauce

Sichuan gnocchi

Udon noodles with clams, zucchini and parsley

Udon clams and zucchini

Ligurian seabream fillets in thai sauce and autumn salad

Ligurian thai seabream

Soy vitello tonnato

Local sardines alla ligure (cherry tomatoes, taggiasca olives and capers) and ginger

Sardine

Pear cooked in piedmont red wine & chai spices

Pear, wine and chai

Matcha pannacotta

Homemade chocolate with thai peanut sauce

Chocolate & thai peanut sauce

Pannacotta al parmigiano with teriyaki sauce and crushed peanuts

Teriyaki parmesan pannacotta

Tuna tartare, creamed prescinseua (local cheese similar to ricotta, when creamed it becomes very similar to a shredded burrata) and wasabi

Tuna & prescinseua

a menu designed to mix traditional and super conservative Ligurian cuisine and Asian cuisine (All dishes can be revisited and adapted to vegetarian, vegan, lactose-free and gluten-free diets)

fusion

Asiatica

Italiana

asian-fusion

Vegetariana

buffet

walking-dinner

holiday

catering

chef privato

Italian - Asian Fusion

Sauteèd porcini mushrooms, runny egg yolk and shaved parmesan in a crispy basket

Porcini, cured egg yolk, parmesan rocket

Pumpkin flan with local cream cheese and basil oil

Pumpkin flan

Risotto with cavolo nero with optional traditional local raw beef sausage and hazelnut

Cavolo nero risotto

Ravioli filled with mushrooms and potatoes served with butter sauteèd mushrooms and sage (optional pancetta)

Mushroom and potato ravioli

Chestnut flour trofie pasta with basil pesto

Basil pesto chestnut trofie pasta

Lamb served with seasonal vegetables and mixed salad

Lamb

Seabream fillets with lemon & mint green beans and autumn ratatouille

Seabream

Chocolate cake, kirsch cherry liquor, cherries and dark chocolate

Black forest trifle

Figs, mascarpone and rum tart

A limited time menu to enjoy these seasonal specialties  4 courses

Autumn limited time menu

Parmesan Pannacotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction

Parmesan pannacotta

Slow braised beef with Nebbiolo wine reduction, grilled polenta, sauteèd carrots and kale chips

Braised beef

Pear braised in red wine, cinnamon and amaretti biscuits

Pear & red wine

Tiramisu

Cured yolk on alpine fondue, thyme croutons ad toasted pumpkin seeds

Egg & cheese

Gorgonzola risotto with radicchio and walnuts

Gorgonzola radicchio risotto

Pasta with turnip tops, traditional Piedmont raw Bra beef sausage and bread crumble

Winter pasta

Delica pumpkin gnocchi, cream of black-crust Pecorino DOP cheese and mushrooms

Pumpkin gnocchi & pecorino

Roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds

Roasted cauliflower

Beef tartare with cured egg yolk, Taggiasca olives and capers, sun dried tomatoes and parmesan sauce

Beef tartare (italian style)

Marinated seared tuna steak, lemon&mint green beans, winter ratatouille and purple cabbage sauce

Winter tuna

A menu designed to enjoy some of the seasonal specialties of the year - 4 courses

Winter

Broccoli, burrata and cumin Soup

Pumpkin flan with local cheese sauce and pumpkin seed

Linguine with pea pesto, sun-dried tomato breadcrumbs and taggiasca olives

Linguine pea, tomatoes & olives

Risotto with porcini mushrooms and truffle oil

Risotto porcini e truffle oil

Lemon risotto with butter ginger and prawns tartare

Lemon, ginger & prawns risotto

Trofie basil pesto

Grilled calamari on chickpea cream, vierge sauce, marinated courgette leaves and mixed leaves

Grilled calamari

Roasted root vegetables with goat cheese polenta

Veggies, goat & polenta

Nebbiolo wine braised pear with amaretti biscuits

Nebbiolo braised pear & amaretti

Zabaione cream topped with cocoa crumble and seasonal berries

Zabaione

78% homemade chocolate mousse & raspberry or crushed amaretti biscuits

Chocolate mousse

Beetroot carpaccio, goat's cheese, mint, tomato concasse and mixed seeds

Turkey bresaola with salsa verde, pine nuts and cherry tomatoes

Turkey bresaola

Sea bream fillet on roasted peppers and olives, with seasonal vegetables and fennel and radicchio salad served with a side salad

A menu to enjoy these seasonal specialties  4 courses

Autumn menu

Carrot soup

Cured yolk on fontina fondue, thyme croutons ad toasted pumpkin seeds

Yolk on cheese

Italian style beef tartare

Delica pumpkin gnocchi

Spaghetti with squid cream, Taggiasca olives, mint and toasted almonds

Spaghetti & calamari

Risotto gorgonzola

Risotto with turnip tops, traditional Piedmont raw Bra beef sausage and bread crumble

Autumn risotto

Chicken supreme in tomato, olives and capers sauce with sauteè potatoes and autumn salad

Pollo cacciatora

Herbs porchetta with potatoes terrine and autumn greens

Porchettina

Tuna steak

Tart tatin

Classic Tiramisu with vanilla mascarpone cream, espresso and savoiardi biscuits

Limoncello pannacotta

Disassembled millefoglie with chantilly cream, 70% chocolate and berries

Millefoglie

Parmesan Panna Cotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction

Parmesan Panna Cotta

Linguine with beetroot sauce, Stracciatella cheese and Almonds

Beetroot linguine

Autumn menu 2

Focaccia bread with feta, sage and chestnut honey

Focaccia

Sicilian tuna tartare

Risotto camembert, pear and marsala wine reduction

Risotto sicilian-french

Beef tartare

Delicate pumpkin gnocchi, cream pecorino cheese, sage, amaretti biscuits and Mantua fruit mustard

Pumpkin gnocchi

Black & white fish ravioli with seafood sauce

Seafood ravioli

Grilled swordfish with citrus aioli, autumn ratatouille and seasonal salad

Swordfish

Octopus tentacle on a Mediterranean chickpea cream, Taggiasca olives, sun-dried tomatoes, feta cheese, and mint

Octopus

Stout beer braised shredded lamb (or lamb chops) on goat cheese polenta, Pomegranate and seasonal vegetables

Tiramisu special

A five-course menu. It begins with an amuse bouche and continues with a choice of appetizer, entree, main course, and dessert.

Fagottino tonno locale fresco melone e limone (Fresh local tuna, melon and lemon bundle)

Tuna melon and lemon

Tartare di manzo con tuorlo d'uovo marinato, olive taggiasche e capperi, pomodori secchi e chips di parmigiano (Beef tartare with cured egg yolk, Taggiasca olives and capers, sun dried tomatoes and parmesan crisps)

Med beef tartare

Acciughe o sardine su caponata di zucchine, salmoriglio e panure alle erbe (Anchovies or sardines on courgette caponata, salmoriglio and herb panure)(

Sardines and anchovies

Flan di zucchine con crema di formaggio e semi di zucca (Zucchini flan with local cheese sauce and pumpkin seed)

Courgette and cheese flan

Carpaccio di barbabietola, formaggio di capra locale, menta, concasse di pomodoro e semi misti (Beetroot carpaccio, local goat cheese, mint, tomato concasse and mixed seeds)

Beets carpaccio

Risotto di fave, piselli, menta and lemon zest (Risotto with broadbeans, peas, mint and lemon zest)

Garden risotto

Trofie al pesto di basilico fatto in casa (Trofie with homemade basil pesto)

Trofie al pesto

Ravioli di radicchio e speck su crema di robiola e pistacchi (Radicchio and speck ravioli on robiola cheese and pistacchio)

Pink ravioli

Paccheri con ragù di pesce e moscardini (Gragnano Paccheri with fish ragù and baby octopus)

Paccheri with seafood

Pasta locale al sugo di stracotto (Local pasta with slow-cooked meat sauce)

Local pasta with slow cooked meat sauce

Filetto di merluzzo su fagioli cannellini e tartare di pomodoro (Cod fillet on cannellini beans and tomato tartare)

Cod, cannellini and tomato tartare

Vitello tonnato (thin sliced veal with tonnata sauce)

Pesce locale su peperoni arrostiti ed olive con verdure ed insalata di stagione (Local fish on roasted peppers and olives, with seasonal vegetables and salad)

Local fish fillets

Porchetta con terrina di patate, verdure primaverili e salsa di albufera (Porchetta with potatoes terrine, spring veggies and albufera jus

Porchetta

A menu to enjoy these seasonal specialties 5 courses (2 appetizers, 1 starter, 1 main, 1 dessert)

Alpine Menu

Indicazione delle abilità e specialità di Chef Fabrizio Fusco