La Brinca turns 30, two years older than brothers Simone and Matteo, the first at the stoves, the latter in the dining hall with their father Sergio. To celebrate, the restaurant devised a journey in 7 courses to taste the dishes that built its fortune.
If you don’t want a tasting menu, though, you can go with à la carte: you can begin with some starters samples. Among the first courses, the Ravioli stuffed with fine herbs and Sarazzu (cow’s milk ricotta from Val d’Aveto) and hazelnut sauce. Like every year, La Brinca added to its menu a traditional, forgotten dish: this year it’s the Torta Lavagnese, prepared according to the original 1300 recipe.
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