The story behind every one of my dishes begins with the search for quality ingredients and ends when it is served at the table. Every single dish has something to say about me, my culture and my traditions.

Surprising people with new flavours and unexpected combinations is a part of what my story is all about, but
thrilling diners with the traditions of the past in the dishes I serve is to me a real privilege.

I aim to offer a light cuisine based on a few simple ingredients, each of which represents the best of what the land I live on can provide; simple but intense flavours that make an indelible mark on the memory.

Scent, sight, texture, sound and flavour: only if each of the five senses is in harmony with the others will we have full control over what we are cooking and fully enjoy what we are eating.

Everyone is entitled to a bit of creative licence in the kitchen: imagination, creativity, intuition and experimentation are all part of my character, key elements of my way of thinking and my way of preparing a dish.

But none of this would be possible without rigour, order, discipline and organisation. The simplicity I aim to achieve in my cooking will only work if it is not banal, and to make sure it is not banal, I must have a very clear plan and deep roots.

Evoking memories of their mothers’ and grandmothers’ kitchens in diners is one of the greatest emotions I can aspire for.

My great passion, research, simplicity, wholesomeness, optimism, patience and dedication have made me what I am today, and above all, allow me to face tomorrow with new energy.

La storia di ogni mio piatto inizia dalla ricerca delle materie prime e finisce nel momento in cui viene portato al tavolo. Ogni piatto racconta una parte di me, della mia cultura e della mia tradizione.

Surprising people with new flavours and unexpected combinations is a part of what my story is all about, but
thrilling diners with the traditions of the past in the dishes I serve is to me a real privilege.

I aim to offer a light cuisine based on a few simple ingredients, each of which represents the best of what the land I live on can provide; simple but intense flavours that make an indelible mark on the memory.

Scent, sight, texture, sound and flavour: only if each of the five senses is in harmony with the others will we have full control over what we are cooking and fully enjoy what we are eating.

Everyone is entitled to a bit of creative licence in the kitchen: imagination, creativity, intuition and experimentation are all part of my character, key elements of my way of thinking and my way of preparing a dish.

But none of this would be possible without rigour, order, discipline and organisation. The simplicity I aim to achieve in my cooking will only work if it is not banal, and to make sure it is not banal, I must have a very clear plan and deep roots.

Evoking memories of their mothers’ and grandmothers’ kitchens in diners is one of the greatest emotions I can aspire for.

My great passion, research, simplicity, wholesomeness, optimism, patience and dedication have made me what I am today, and above all, allow me to face tomorrow with new energy.

Ragione Sociale Company name
La fornace di Barbabl├╣ Sas
di Vezzolla Alessia & C
Via Berlingeri, 5
17047 Vado Ligure (SV)

P. IVA: 01029270095

Ristorante Vescovado

Piazzale Rosselli 13
Lungomare Marconi (lift)
17026 Noli (Sv) - Italy

+39 019 7499 059

info@ricchebuonochef.it

Ristorante Nazionale

Corso Italia 37
(S.S. Aurelia)
17026 Noli (Sv) - Italy

+39 019 7488 87 

nazionale@ricchebuonochef.it
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