AL3, discovering the different souls of Western Ligurian cuisine

Journey to find the tastes of Liguria analyzed by the AL3 dining establishment, in between signature food and common regional items

Western Liguria, situated in the western part of the area, boasts an abundant and differed cooking custom, identified by the usage of easy and real active ingredients. The food of this location is differentiated by the abundance of fragrant herbs, additional virgin olive oil and seafood.

To get a concept of the various sensory experiences that Liguria provides, simply dine at Ristorante AL3 (see short article), where custom and development exist side-by-side in consistency.

Our journey to find the cooking custom of Western Liguria, amongst the genuine and real tastes of a land that understands how to best boost its regional items, starts by being in the outside location of the AL3 Dining Establishment in Calice Ligure, a real gem of regional catering.

The tasting

We chose the 7-course tasting menu with red wine pairing by the glass, really exceptional and unexpected for the mix of active ingredients and the ideal food/wine pairing.

Tasty cream puff with borage, prescinsêua (cheese) and fruit mustard and fried ravioli with wild herbs and cherry gel

This scrumptious chef’s welcome is accompanied by a Brut Metodo Classico Sara Vezza Alta Langa DOCG, with inebriating flower scents and a really enjoyable savoury and citrusy taste.

Raw purple shrimp, celery, artisanal yogurt, blueberries

A combination of colors with a fragile taste. The addition of celery includes an unique touch, providing a splendid herbaceous touch, without jeopardizing the balance of tastes. Paired with Ka Mancine Tabaka, a gewurztraminer produced in Soldano, in the province of Imperia, acquired from tabacca, an obscure native Ligurian vine, which reveals flower aromas and mineral notes and is fresh, soft and mouthwatering on the taste buds.

Brioche, needlefish bresaola, lemon gel

The dining establishment’s signature meal is really fresh and yummy, constantly based upon regional items. The bresaola is made with Ligurian sea fish straight from your house, with the addition of a cow’s cheese, a sort of Genoese quail. Served with Pigato U Pendin La Vecchia Cantina, likewise Ligurian, with a gorgeous label by the artist Scanavino, whose enjoyable level of acidity and determination are ideal to couple with an intricate meal like this. The lovely level of acidity present remembers the lemon gel, utilized as a garnish in the meal.

Summer season veggie garden, km0 veggies in various consistencies

Prebuggiun, a mix of herbs utilized to make omelettes or as a filling for ravioli, which is acquired by covering nettle, chard, dandelion and Venus navel in a bigger leaf. Normal of Ligurian food, it is served with a sour onion cream and a homemade cracker. Paired with Sauvignon Doc 2020 Glassier, a red wine from Trentino that launches sophisticated tips of unique fruit with fragile mineral notes on the nose and is complete and mouthwatering on the taste buds.

Horseradish risotto, purple prawn confit, prawn bisque with carrot

This risotto is likewise appropriate for those who do not especially like the strong and hot taste of horseradish, which functions as a background without ever being extremely intrusive or extreme. A meal with an extreme and specific taste, however at the exact same time extremely well balanced. To match, Riesling Gelblack Trocken Schloss Johannisberg 2022, a really fruity South Tyrolean red wine with fantastic structure, minerality and strength that weds completely with the intricacy of the meal.

Gnocchi filled with stracchino, hazelnut butter, sliced hazelnuts

Gnocchi not on paper, really fresh, packed with stracchino and served with scorched artichoke, hazelnut butter and sliced hazelnuts, a genuine special from the specialist hands of the chef. Paired with 530 Pinot Nero Rosé Metodo Classico Brut Tenuta di Caseo, which takes its name from the height at which it is grown, with a stylish olfactory profile, in which red fruit and increased petals dominate, and a taste constant with the odor.

Barbeque Lampuga, Apricot, Rocket, Mustard and Honey Vinaigrette

Lampuga, a fish from the location in between Varazze and Imperia, is served with apricot, rocket, mustard vinaigrette, honey and parsley air. Outstanding barbecue cooking, really soft, and usage of active ingredients, such as rocket to provide a herbaceous touch to the meal. Paired with Gewürztraminer Clemens Waldthaler, a red wine that gives off spices with tips of cloves, increased petals and lychees.

Stroscia

It follows a really initial pre-dessert including organic tea with rose, lemon, mint and honey rather of sugar.

For dessert, stroscia is served, a common Ligurian biscuit made with spelt flour and Taggiasca olive oil. The big biscuit, which should be broken to taste it much better, is served with bay leaf custard, milk foam and honey. Really exceptional.

Ristorante AL3 provides a total experience that includes all the senses. In between art, history, genuine tastes and development, each go to ends up being an unmissable journey into the heart of Liguria.

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