New opening: In collaboration with Isotta Alzona, Ivano Ricchebono announces what will be an unmissable gastronomic destination featuring him.
There are those who know him from the show “It’s Always Noon,” those who when in Genoa can’t help but stop by and taste his delicacies in the centrally located The Cook. And from October, there will be a new opportunity to delve into his idea cuisine and gastronomic philosophy: during the Aon Open Challenger tournament in Valletta Cambiaso this September, Ivano Ricchebono has indeed announced its new project, the ISi Bistrot Genova Concept Ivano Ricchebono.
The desire behind the project is to offer traditional dishes not only from Genoa, but also from the Mediterranean. “The customers I am targeting are varied, and as a result, the economic proposal will be different. My intention, in fact, is to create a place experienced at 360 degrees by the Genoese public and beyond. An intimate and cozy hangout for a city that continues to grow gastronomically as well.”. And this also explains the particular choice of location that confirms the unbreakable bond with the capital city, shared by the one who develops the bistro project together with Ivano, Isotta Alzona. Born in Genoa, she is involved in the art of receiving, a family tradition that gave birth to Gemi Piccoli Grandi Eventi, a banqueting and catering company she owns with her sister Ilaria.
The coordination between Ivano and Isotta will create a well-balanced reality: skill in the kitchen and entrepreneurial mentality combine in a winning formula. Because while the chef is a safety at the stove, her experience in the world of catering and banqueting allows her to set herself a new challenge by building on all the years she has spent organizing major events. The hope is to “embark on a new adventure in such a precious and informal treasure chest as ISi Bistrot, for a refined evolution of the Belle Époque … scent of pesto,” as Isotta herself says.
Not just a simple bistro, but a place of food culture, the kind that has always been defended and carried forward in his many years as a chef: “I hope this new opening can become a landmark for the city. We plan to invite and organize multi-hands dinners with chefs from different geographic backgrounds: because nothing like one’s own vision can be enriched by that of a colleague who has your same values at heart.” There will be many surprises, starting with the wine list, which will favor Genoese and Ligurian labels, while also narrowing its eye to national and French labels.
