The best restaurants in Ne.
The environments of our restaurant are characterized by a rustic, home style, reminiscent of ancient times and that gives that typical of a tavern flavor to the hotel.
Trattoria dei Mosto ... has been here since the dawn of time ... It would be nice to be able to say it, but for sure we only know that at the end of the nineteenth century it already existed, but of course it was different.
It was a real post station where travelers stopped for a time and found the tavern available on the ground floor, while upstairs there were the restaurant and the rooms.
The bygone days, generations and subdivisions made us get to the current structure: only "Trattoria" without rooms and separated tavern with other managements. We arrived in 1989 when an era was finishing, the one of eating outside in taverns: checkered tablecloths, white or red wine, a menu of 2 or 3 dishes according to what was grown in the garden.
None of us had any experience, but the leading idea has always been to re–evaluate the local cuisine in a period where "nouvelle cuisine" and "let’s do it strange" reigned. We had the good fortune to meet colleagues who had the same ideas and young people who had decided to carry on the farms of their fathers seriously working the land.
Our kitchen, then, can safely be called of the Territory, because we use mostly local and seasonal ingredients, as we are convinced that there is no better raw material than that grown in its country and and its season.
Greenhouses and winter strawberries can be left to "foreigners". we keep our little things, cabbages that taste like cabbage, soups with a strong smell, stockfish that tastes like stockfish and especially fruit that tastes of fruit and after two days starts to rot. By the way, try to remember when you saw the latest worm in an apple, it seems easy, but it takes a memory of an elephant, because today the fruit does not rot any more, lettuce grows in the fridge, strawberries are highly polished for months, and so on.
I am sorry, but I decided to get off this train for real, not in words, like everyone else do, and to make new dishes I am going to ask the old people of the village, not to French or Asian books.
Logically, the kitchen of the past can not be proposed again to the present day, and the main reason in my opinion is that once you ate for food, while today you eat for fun.
Therefore, traditions are cut and adapted, but the principle remains the same: Territory and Seasons. Saying this, I do not pretend to have the right answer, there is room for everyone in the kitchen, the most important thing is to work seriously and not make fun of people.
Trattoria ... and see what a great American writer (bottom of page) says about us
Today, Brinca serves you dishes of the rural tradition of Valgraveglia: Ligurian cuisine of the land, linked to local products and to the seasons.
And with the restaurant, the caneva with fondego da vin or the workshop with wine cellar, as they used to say in the nineteenth century, the wine shop of Brinca where you will find the best local wines, Italian and foreign, spirits and liqueurs.
The Kitchen
Our restaurant offers the traditional menu–tasting which is partially changed every week, made up of a varied plate of appetizers, two pasta dishes for tasting, a second dish always for tasting and, finally, the plate of sweets.
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V. Piandifieno 57 16040
Ne (Genova)
The environments of our restaurant are characterized by a rustic, home style, reminiscent of ancient times and that gives that typical of a tavern flavor to the hotel.
CONTATTA & PRENOTA
Piazza dei Mosto 15/1 16040
Ne (Genova)
Trattoria dei Mosto ... has been here since the dawn of time ... It would be nice to be able to say it, but for sure we only know that at the end of the nineteenth century it already existed, but...
CONTATTA & PRENOTA
vin
via Campo di Ne, 58
16040
Ne (Genova)
Trattoria ... and see what a great American writer (bottom of page) says about us Today, Brinca serves you dishes of the rural tradition of Valgraveglia: Ligurian cuisine of the land, linked to...
CONTATTA & PRENOTA