Gavi’s traditional cuisine, historically contaminated by elements from Liguria and Piedmont, has been revised in the menu signed by Michelin-awarded chef Tommaso Arrigoni.
Tommaso Arrigoni, a young Michelin starred chef for Locanda La Raia’s restaurant
Form January 2019 Tommaso Arrigoni, a young starred chef who owns Innocenti Evasioni in Milan, signs the menu of Locanda La Raia restaurant. He focused his proposal on the seasonality and on the interpretation of the ancient tradition of Gavi cuisine, a unique crossroads of Ligurian and Piedmontese influences. "My mission - says Arrigoni - is to enhance the products of the biodynamic farm La Raia: ancient cereals such as einkorn wheat, fruit and vegetables from the organic garden and meats that come from Fassona cows, raised in the pasture. Local are also cheeses and cured meats, such as the famous testa in cassetta, which come from the Slow Food presidents of the area. "
In his menu you can found typical dishes such as the baccalà mantecato brand de cujun, ravioli del plin, tagliolini with pesto of celery and bonet with pears in syrup. Together with à la carte menu is there is tasting menu that starts with the wines - Gavi and Nebbiolo - produced by the Rossi Cairo family at La Raia and Tenuta Cucco.
“Locanda La Raia is a magic place within a spontaneous nature that goes well with the work of the man and that fascinates and captures at first glance. With my menus I want to give values to the pillars of Gavi’s tradition”.