Born in 1916, in 1950 Restaurant Nazionale goes to the Fontana family and has stayed within that family since then. In 1966 the young daughter Stefania Fontana takes over with her husband Pierantonio Bozzo, strongly leading the restaurant until the recent decision of surrendering the management to chef Giuse Ricchebuono
“I still remember the flavours and the perfumes that my parents made me discover when I was a kid right here, in this restaurant”, Chef Ricchebuono declared “and thinking that now I will run this place together with my family makes me particularly happy” he added.
“We’ve known Giuse since he was a kid, when he used to come to our restaurant with his parents” said Stefania Fontana. “We saw him growing in his private and professional life. And because we know him well and we like him a lot, as a man and as a starred chef, we thought of him to give continuity to our activity.
“We leave him a very important piece of our work and of our lives, and we are sure that the tradition and the quality that in these many years have characterized our activity, with Giuseppe are in very safe hands" said Pierantonio Bozzo, cook and carysmatic leader of the kitchen of Ristorante Nazionale in these last 52 years.
“ I want to thank Pierantonio and his wife Stefania for trusting me, leaving to me their activity that for them represents not only so many years of work, but of their whole life. I made a commitment with them and I’ll do anything to keep faith to it and to satisfy even their most deserving and oldest clients”, Ricchebuono added.
Michelin starred chef at Ristorate Vescovado in Noli since 2009, Ricchebuono has already thought about a menu loyal to the history and to the tradition of Ristorante Nazionale, with a classic seafood kitchen, e little revised and renewed “Ricchebuono style”, with signature dishes served in an informal and cosy atmosphere, that “tastes of home”.
“A young and motivated team, with my supervision and my coordination, will welcome all the guests: families, couples, groups of friends but also professionals who will be able to organize here lunch meetings as well as eat quick dishes” concluded the Chef.
The event that is taking place on January 31 at the starred restaurant 21.9 of Chef Flavio Costa at Tenuta Carretta, in Piobesi d’Alba, will be a reunion of two old friends from Liguria, as well as colleagues, for a 4 hands dinner.
The flavors of Liguria will been with the culinary tradition of Piedmont, the region that since 2016 has being giving voice to the fine and brilliant creativity of chef Costa.
For the occasion the two chefs will serve their most representative dishes: fish and rabbit for Ricchebuono, stuffed pasta and game for Flavio, but gastronomic contaminations and pleasant surprises are to be expected.
For the occasion the friend Giorgio Servetto from Ristorante Nove in Alassio will join the starred couple.
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The first one dates back to 2002, and we have kept it tight ever since!
Thank you so much to my wife Alessia, my daughter Martina, my sous chef Mirko Lacota, to the kitchen and serving staff, who have done a very good job! Thank you also to the Ravera family, with whom I have the pleasure to share the prestigious location of the “Palazzo Vescovile“ in Noli. And now let’s go on, towards new destinations and even more ambitious targets!
On December 2 the restaurant will celebrate its first birthday with a big party to be attended by the authorities and illustrious guests, including Chef Ricchebuono and his wife Alessia.
The best traditional Italian cooking, and particularly the flavours of Liguria, are featured at Ristorante Felice, where Chef Ricchebuono has some great surprises in store for Christmas and the New Year.
At 11:00 Sunday 14 October 2018, the artistic duo Bianco-Valente will be back at Ristorante Vescovado to unveil the work of art they produced for the third Dialoghi d’Arte Contemporary Art Festival, where they worked on a project with Chef Giuseppe Ricchebuono reflecting on the relationship between art and food.
"The photographic work we created after our stay in Noli is entitled "La mia generazione", “My generation”. We imagined it when we thought about the deep link with the local land evident in the day-to-day work of all the people we met during our stay in Liguria.
Food and good wine become a pretext for representing how people express their love of the land they live in and emphasise the significance of the lives of those who lived in the same place before them.
This is the meaning of the root drawn on the palm of the hand, through which we relate to the world around us.”