Paolo & Barbara, your restaurant is the only Michelin-starred one in Sanremo. A recognition you have had for many years since 1990 when you were awarded the star. What is the secret of your success?
We always support each other whether it is about our work or our life, sharing the same vision and objectives in both aspects.

Paolo, can you list three dishes that best describe your cuisine?
The raviolini with preboggion (Western Ligurian wild herbs), walnut pesto and curd; raw fish, which we added to our menu as early as the 1990s, and named it “Mediterranean-style”, made with the catch of the day, citrus fruits and local fruits; and finally, the cappelletti filled with Sanremo prawns cooked in saffron-flavoured vegetable broth, a dish which combines the traditions of my family’s land of origin, Emilia, and the one where I was born and raised, Liguria.

Barbara, some wine pairing tips for these dishes?
For the ravioli, I recommend the Vermentino Maroso that we produce ourselves; for the raw fish, the Mataossu typical of the Varigotti area; and for the cappelletti, the Sauvignon Blanc Sinergico that we also produce.

The best dessert to conclude the meal?
Our Ligurian cassata: it is almost like a Sicilian cassata, but is prepared with local ingredients: ricotta sourced from a small company in Santuario di Rezzo, orange blossom Water produced in Vallebona and candied citrus fruits from our own garden in Ospedaletti.

You are also the owners of the San Sebastiano farm. What products do you grow?
In our land in Ospedaletti – close to the sea – we have citrus trees (40 types) as well as banana trees, mangos, avocados, vegetables and a chicken coop. In Alta Val Nervia, at 800 metres above sea level, we have different crops such as white beans from Pigna and olive groves. In both plots, we grow Vermentino grapes for our wines, but also Sauvignon Blanc in the plot near the sea and Merlot in the one in the mountains.

Your cuisine is Ligurian but contemporary. What is the most original food pairing that your customers love?
The poached egg with sea urchins, Sanremo prawn and crispy vegetables.

What do you offer to the Ambassadors of The Mall Club who choose a dining experience in your restaurant as their exclusive prize?
A culinary journey to discover our territory and its excellent products, prepared in the refined and unpredictable style of our cuisine.