In the popular Ligurian cuisine the use of red meat is scarce, so the traditional diet of the population is necessarily "lean", basically without meat.
Narrow as it is between land and sea, Liguria offers many "earthen" recipes that have remained unchanged over the centuries: from troffie to pesto, to farinata, ravioli to the touch mandilla with the scent of coronata, pansoti with walnut sauce, fillet of fassone with green pepper.
specialties are mainly made with fish such as fillet of sea bass in a crust of almonds, cuttlefish giuliana on crushed potato, old cod, Genoa, fried fish.
Fresh basil, produced locally, in the greenhouses of Coronata
Basil in the greenhouses of Coronata
The basilica of the greenhouses of Coronata to prepare our Genoese pesto at KM 0.
The White of Coronata
The white of Coronata is the bianchino that the harbor drank in the morning with focaccia: other times, other food styles.
This wine has a tonic color, not washed out, and the nose is intense, with a slightly macerated white fruit; it has no pungency, but a character. No selected yeasts, no intervention, only temperature control in winemaking, natural decantation and very weak filtering.
To reserve your table or book an event, call us.
Tel. +39 010 6515145
Mobile+39 340 5372752
Monday, Tuesday, Wednesday, Thursday,:Closed
Open only in the evenings from 19.30 to 23.00 hours
Open for lunch and dinner from 12.30 to 15.00 and from 19.30 to 23.00 hours
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