Gellivs four-handed: Alessandro Breda presents the new season of Rincontri

Gellivs , a starred restaurant in Oderzo (Treviso), announces the new season of Rincontri , the cycle of four-handed dinners curated by Alessandro Breda who meets prestigious colleagues to create culinary trait d'union between different styles, visions and paths. An initiative that celebrates great Italian cuisine through collaboration with the most renowned chefs on the national scene .

The first appointment will be on Friday 4 April with the “red tuna chef” Luigi Pomata who offers contemporary and refined seafood cuisine in the historic centre of Cagliari. Raised in the family restaurant Da Nicolo in Carloforte, he trained in prestigious international restaurants, including those of Sirio Maccioni in New York and Marco Pierre White in London. During the evening of 4 April, each dish will see the inspiration and creativity of chefs Alessandro Breda and Luigi Pomata alternate , who will celebrate the sea, red tuna and top quality ingredients in a 6-course menu . From the savory freshness of the Tuna Tartare, warm mozzarella foam, crunchy capers, caviar , to the structure of the Seafood Rossini: tuna fillet, sautéed spinach, tuna stock, truffle and foie gras , to then conclude on a sweet note with the Apricot Tarte Tatin, new carrot sorbet, vanilla mascarpone .

On Sunday 18 May , Anthony Genovese – a starred chef known for his innovative style contaminated by oriental influences – will return to cook with Alessandro Breda, offering three dishes representative of his work. Trained at the École Hotelière de Nice , he refined his art between France, Japan, London and Malaysia, obtaining the first Michelin star in Ravello. In 2003 he opened Il Pagliaccio , today a reference restaurant for creative cuisine.

Alongside the Rincontri events, Gellivs inaugurates spring with a renewed culinary proposal that satisfies different needs and tastes. Chef Alessandro Breda presents the new Sintesi Vegetale menu, four courses between sweet and savory designed for those seeking high-quality vegan cuisine. Added to this is also Gellivs ore 13 , a streamlined and quality proposal to experience starred excellence in a lunch during the week.

The restaurant's menu is completed by tasting menus: Orme di Primavera , a journey of taste among the first fruits of the season; Da Ieri Ad Oggi , a story told in dishes of the culinary history of Gellivs ; Mare In Guscio , a symphony of molluscs and crustaceans.

For information and reservations you can write to info@gellivs.it, call 0422 713577 or visit the website www.gellivs.it