体育酒店 Prodongo

In the historic heart of Bobbio, on the first floor of a former 17th-century convent, three intimate, well-appointed rooms welcome you with lively paintings and vintage objects. The menu is lean yet rich, offering four options for each course, blending tradition with playful flavors. The wine list is like a small encyclopedia, featuring a thousand labels from around the world, with vertical selections for connoisseurs. Don't miss the ricotta pearls with sun-dried tomatoes, black olives, and Parmesan.

Now housed within Tenuta Riccagioia (the region’s agricultural research facility), two elegant and modern dining rooms with large windows overlook the internal courtyard directly. The chef’s cuisine aims to be territorial, though it willingly wanders along the peninsula with excellent lamb culurgiones. Additionally, there’s Sicilian extra virgin olive oil from Castelvetrano, outstanding bread service, and intriguing desserts. Among the must-tries is certainly the local duck, flavored with rhubarb, wild garlic cream, and coffee jus, prepared in traditional fashion. Wine is a beautiful chapter u

Almost as if on a postcard, the warmth of an old barn set in verdant silence, on the border between Piedmont and Liguria, inspires a cuisine based on seasonal and local raw materials, in which there is a fine commitment to the search for 0 km products. The management is obviously direct and family-run, and the recipes aim to give you a taste of the simple but exquisite flavours of the Val Borbera.

Still on the plain, yet already at the foot of the hills that can be glimpsed on the horizon, what from the outside presents itself as a typical country house surprises within with an elegant dining room that opens into a sort of veranda overlooking the garden and the greenery of the lower Piacenza countryside. The atmosphere is relaxed and most agreeable, ideally suited to a refined yet never formal lunch or dinner. The menu features references to local ingredients and recipes, alongside the excellent focaccia with ciccioli served among the bread course, a true speciality of the house. The co

In Portofino, the celebrated chef Cracco has installed himself in the building that was once no less than Il Pitosforo, right in front of the small harbour, guaranteeing his lucky guests a view of it, the piazzetta and the enchanting gulf. Through the skill and expertise of executive chef Mattia Pecis, it offers a moderately modern line of cuisine, in two tasting courses - 7 courses or 11 courses - which do not lack beautiful references to Ligurian recipes and ingredients (many vegetables directly from the Fescion Farmer's vegetable garden, a short distance away, in the mountains), with the no

Between the sea and the railway, an open-space restaurant with a minimalist, contemporary design welcomes guests with its open kitchen, where chef and owner Ivan Maniago and his team transform ingredients from Liguria into sensory experiences. The philosophy is clear: 90% of the products come from small local producers. Three tasting menus offer an original interpretation of Liguria: Altitudine, a jouney from the coast towards inland Liguria; Profondità, an immersion in the wonders of the sea; and Vege-table, dedicated to green freshness.

A short distance from the historic centre of the enchanting village of Bobbio, this restaurant presents a cuisine that speaks with coherence and respect of the traditions of the territory, drawing out authentic flavours and a faithful adherence to the seasonality of its produce. The menu is a homage to the local cuisine, and among its specialities stands out one of the emblematic dishes of the town: maccheroni alla bobbiese, prepared according to tradition and with consummate skill, a true expression of the gastronomic identity of the place.