La Forchetta Curiosa

This vibrant osteria near Piazza Renato Negri champions a cuisine-identity thesis of Ligurian tradition reimagined through a contemporary lens of technical rigor. The kitchen prioritizes provenance, utilizing hand-transplanted Terreamano rice and pungent red garlic from Nubia. A standout is the cappon magro, a structural marvel of layered seafood and garden vegetables bound by a sharp salsa verde. Aromas of toasted pine nuts drift from the ravioli, which are filled with herbaceous pesto and served over a silken cream. Texture is paramount in the grilled octopus, providing a charred snap against velvety potato purée infused with ginger.