Ristorante Quintilio

Here, chef Luca Bazzano is the fifth generation who runs the kitchen, and with him, an incredible increase in quality has come to the restaurant. A lot of local products are used here, including some from Piedmont, but the chef stays within his roots yet with a modern reinterpretation.

The terroir-based cuisine of restaurant Quintilio is built on the seasonality of the ingredients. The constants of land, territory, and tradition are the ingredients chef Luca Bazzano uses to prepare his dishes.  Every day, the kitchen team prepares fresh bread, made with selected flours, stone ground and with authentic yeast. The restaurant’s famous focaccia with Ligurian extra virgin olive oil draws diners from near and far. All the fresh pasta is handmade in the kitchen as well: from the delicate raviolini al plin and tortelli di toma Brigasca to the traditional tagliolini with thirty egg yolks, fettuccine with nettles, and gnocchi with Calizzano potatoes. Diners can choose from the extensive à la carte menu, or the 5-course tasting menu. Specialties include risotto “Riserva San Massimo” with peppers and light anchovy sauce, Cervella, grains and sweet fried semolina; and the rabbit alla Maria Luigia with Ligurian aromatic herbs, Taggiasca olives, capers, and pine nuts.