Elena Carmilla - Rivarossa

We visited this home restaurant last night for halloween. the place itself was amazing: a farmhouse in the middle of nowhere, fine renovated. they only accept a group of guests, so we were just the two of us in front of an illuminated fireplace. we were greeted by the cook, elena and her partner, who welcomed us their organic wine and beer list, made from bottles of local producers and microbrows. we chose a red local wee with which we eat. the Halloween menu consisted of four dressed, carefully prepared and served. we started with Phyllo bakeries filled with smoked pumpkin cream that were delicious. then we had a big black risotto from Venere-Reis and Hijiki-Meerweed. the shell consisted of tempeh, shaped as human bones, a large potato croquette, spicy salsa and a refreshing red cabbage and cherry tomato salad. the last dessert was sublim, not very sweet, and carefully presented as ghost ships: a naval modeled black shortcrust filled with pumpkin and mandel cream, and with dehydrated persimmon as sail. the two sweet “shots” were on a black “sea” with baked cream and blueberry compot. in the evening we were pampered by our two guests. not least were the place, the lighter, the kamin, the Halloween paper decorations as well as the musical background perfect. the final bill was also fair. we are coming back in a definitive way.

We visited this home restaurant last night for Halloween. The place itself was amazing: a country house in the middle of nowhere, fine renovated. They only accept a group of guests, so we were just the two who sat in front of an illuminated fireplace. We were greeted by the cook, Elena and her partner, who presented us with their organic wine and beer list, from bottles of local producers and microbrewers. We chose a red local wine. The Halloween menu consisted of four dishes, carefully prepared and served. We started with Phyllo pastries filled with smoked pumpkin cream that were delicious. Then we had a big black risotto from Venere rice and Hijiki seaweed. The shell consisted of tempeh, shaped as human bones, a large potato croquette, spicy salsa and a refreshing red cabbage and cherry tomato salad. The last dessert was sublim, not very sweet, and carefully presented as ghost ships: a naval modeled black short crust filled with pumpkin and almond cream, and with dehydrated persimmon as a sail. The two sweet “shots” were made on a black “Sea” with pastry cream and blueberries compote. In the evening we were spoiled by our two guests. Last but not least the place, the lights, the fireplace, the Halloween paper decoration and the musical background were perfect. The last bill was fair. We're definitely coming back.