Gavi’s traditional cuisine, historically contaminated by elements from Liguria and Piedmont, has been revised in the menu signed by chef Tommaso Arrigoni.
Tommaso Arrigoni, chef at Innocenti Evasioni, for Locanda La Raia’s restaurant
Form January 2019 Tommaso Arrigoni, a chef who owns Innocenti Evasioni in Milan, Michelin-starred for 13 years, 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. "
The Locanda restaurant is open every evening except Wednesday, and for lunch on Saturday and Sunday for external customers.