Gionata D’Alessi, a variety of experiences abroad and in Italy, lands first in Bolgheri and finally in Bibbona, on the Livorno Coast.
“Cook and not chef,” hence the choice of name to give to his restaurant.
In the beginning was La Magona in Bolgheri, viz. Gionata D’Alessi and Omar Barsacchi at the center of the small village of Carduccian memory and home to wines sought after by the world.
Together with Bolgheri producers and at the initiative of then-mayor Fabio Tinti, in 2009, the two chefs prepared an unforgettable dinner at the Core Club in New York, on the occasion of the presentation of Bolgheri wines in the Big Apple. Shortly thereafter, their paths parted: Omar moved the Osteria Magona on Strada Bolgherese alongside Ornellaia, while Gionata found his buen retiro in Bibbona, in the center of the ancient walled village closed to the passage of cars.
The premises, located in an old building, are warm and cozy and must be conquered by a walk through the steep streets.
For the summer season there is also a large terrace, cooled by evening breezes from the Io Cucino restaurant.
Gionata D’Alessi is an antidiva and, in the same vein as Gualtiero Marchesi, calls himself a cook and not a chef.
Hence the name chosen for his restaurant, just to reiterate the point.
He makes his gavetta in London, then in the south of France, then on the yacht of Fini, the tortellini entrepreneur.
The rest is recent history.
Impeccable raw materials and simplicity
His credo is simplicity, but above all the choice of impeccable raw materials.
Anche le cotture sono magistrali, come dimostra con un piatto semplice di territorio, il coniglio in porchetta, addirittura farcito con i pomodori cotti nel forno a legna, e sempre succoso e non inaridito da un prolungato soggiorno sul fuoco.
The appetizers are as fun as the roasted veal tonnato and the pumpkin flan with Parisi’s great charcuterie. The pasta is strictly homemade with eggs from Bibbona chickens, such as the thirty red noodles with farmyard sauce.
Simple but mouthwatering the gnudi, a big surprise for those who are not Tuscan, seasoned with Volterra blue and fine black truffle.
Juicy grills of meats carefully selected and matured, flanked by pigeon at the two cookings and a flavorful lamb loin.
Complete and exhaustive is the selection of local wines, with Bolgheri leading the way, but with plenty of excursions capable of satisfying the most driven curiosity, from Piedmont to Burgundy, Gionata’s true passion.
