Italo Calvino's Liguria
Dinner for 4 with wine tasting
Equilibrio Restaurant, Dolcedo (IM)Pizzeria Kilo, Imperia
Fuoritempo, in Chieri (To) and Canale (Cn)
Ca’ di Frei, Imperia
(jazz pianist and singer)
(Researcher of Contemporary Italian Literature, UniTo)
(food and wine journalist)
The menu
Good start
Ligurian Focaccia with taggiasca extra virgin olive oil tasting by Petricòr
Souvenir of a porridge
Pala alla romana stuffed with chives, chickpea cream and prescinseua. Dough with spelt flour, chickpea flour and partially sprouted grains.
CA’ DI FREI - “Nomadë” Chardonnay
Oh belìn
Gourmet pizza with Agerola mozzarella, cod confit, olive pate, pine nuts, basil pesto and candied lemon. Dough made with organic semintegral 100% “Evolutivo” wheat.
CA’ DI FREI - “impëro” Vermentino
The chef's plate
Rabbit stew, pomegranate, rosemary extraction, smoked potato mousse.
Bread combination: ciabatta with barley flour, rice flour, partially sprouted grains and pine nuts.
CA’ DI FREI - “insiëme” Vermentino
Pesto
Creamy basil with extra virgin olive oil, toasted pine nut ice cream, 32-month Grana cheese
Water, coffee and cover charge are included
Guests of the evening
The chef
Jacopo Chieppa
Equilibrio Restaurant, Dolcedo (IM)
At the helm of his starred restaurant Equilibrio in Dolcedo, in the province of Imperia, and the pizzeria Kilo, on the Imperia seafront, Jacopo Chieppa has always been an atypical chef. A great lover of leavened products, he has always based much of his gastronomic proposal on the rediscovery of bread and pizza. Before opening his restaurant, Jacopo Chieppa was part of Mauro Colagreco's brigade at the Mirazur, one of the most important names in international haute cuisinele. In 2020, Kilo's adventure began, and over the years it has been able to grow, reinvent itself and expand without losing the link with the raw material, the territory and above all with quality. In 2022 Chieppa opened his signature restaurant in an old mill in the Ligurian hinterland, once again putting leavened goods at the centre of his creative paths.
The pizzaiolo
Davide Di Bilio
Fuori Tempo by Canale (Cn) and Chieri (To)
Certified pizza and bakery chef, Davide has always attached great importance to his training. He attended the University of Pizza, where he had the privilege of having as teachers Simone Padoan and Renato Bosco, two great masters of contemporary world pizza. Fuori Tempo is considered one of the best pizzerias in Italy, with recognition from the "Three Slices' of Gambero Rossothe presence in the ranking of 50 Top Pizza Italy and in the Pizzeria Guide of Identità Golose.
Producers
Simone Giordano and Andrea Delfino
CA’ DI FREI, Imperia
Special guest
Lorenzo Resio
He will tell us about the figure and work of Calvino, with a popular and engaging look, in dialogue with journalist Danilo Poggio.
Lorenzo Resio is a researcher in Contemporary Italian Literature at the University of Turin, where he teaches courses in Communication Sciences and Cinema, Performing Arts, Music and Media. His studies range from nineteenth-century fiction after Manzoni to twentieth-century and contemporary literature, with a focus on authors such as Buzzati, Calvino, Mari, Sanguineti and the Wu Ming collective. He is the author of numerous essays and volumes dedicated to the Italian and European novel and the relationship between tradition and modernity.
The journalist
Danilo Poggio
Danilo Poggio is not only a professional journalistbut also a oeno-enthusiastby descent, by vocation and by choice. Certified wine tasterHe serves on juries for wine and gastronomic competitions and writes in the oldest and most prestigious national wine and food magazine. For over 15 years he has been talking about food and wine on radio and TV and at many live events around Italy.
The musician
Tiziana Capellino
Tiziana Capellino graduated with honours from the Biennial of Jazz Composition and Arrangement and prior to the Three-year course in Jazz Piano at the Conservatorio 'G. Verdi' in Turin. Since 2009 she has performed with various projects under her own name in Clubs and Festivals in Italy and Europe, collaborating with many leading names on the Italian jazz scene and beyond. He has to his credit some record projects: in 2016 the album 'Reflections in Contrast', in 2023 the album 'Better Days', in 2024 a duo album with guitarist Piero Ballestriero.
Photo Gallery
