Albenga: a four-handed meeting of flavors between Re Carciofo and Vignamare

Albenga. Food lovers, get your spoons ready! On Monday 22 April, Liguria will be the protagonist of an unmissable gastronomic experience: a four-handed dinner between two stellar chefs, Giorgio Servetto of the restaurant Vignamare of Andora e Andrea Masala from the King Artichoke Cellar in Albenga.

A union that arises from the collaboration between Peq Agrirenowned Ligurian wine group, e Enzo Bellissimo, patron of the Cantina di Re Articiofo. Together, the two chefs will create a menu that celebrates the agri-food excellence from the plains of Albenga and Andora.

A menu that enhances the flavors of the territory

Under the suggestive “cabriolet greenhouse” of Piazza San Francesco, guests will be able to enjoy a journey of flavors that opens with the Renzini’s 24 month raw hamfollowed by bagna càuda cold with fresh vegetables from Peq Agri’s gardens. The journey continues with stuffed squidThe spiny artichoke from Albenga with marjoram, thefree-range chicken egg with purple asparagus, Vessalico garlic foam and truffle.

There will be no shortage of Cappelletti with broad beans, salami and pecorino aged 15 months, theroasted lamb with celeriac and a dessert based on local lemon and basil. All accompanied by a selection of wines Peq Agriincluding the Andalora brut Praiè-Lupi, the pigato “Petraie” Lupi, the Sciurbì Doc Pariè-Lupi and the Vignamare Moscatello di Taggia Lupi.

An experience not to be missed

Dinner, cost of 80 euros per person including wines, reservations required at number 335 6871785. An unmissable opportunity to immerse yourself in the authentic flavors of Liguria and discover the talent of two exceptional chefs.