Tivoli Restaurant
The Tivoli Restaurant, in Cortina d’Ampezzo, combines cuisine based on typical local specialties with the excellence of the Italian gastronomic scene.
Our Franciacorta has been selected by Tivoli Restaurant in Cortina d’Ampezzo (BL) to complement its intense and decisive cuisine.
Who is answering this interview?
I’m Graziano Prest, together with my wife, I am the manager of Tivoli Restaurant since 2002. Over the years our restaurant has gained more and more prestige, earning a Michelin star 21 years ago. Our team consists of 10 people in the kitchen and 5 in the dining area.
Our training started in the ’90s working in Dolada Restaurant in Pieve d’Alpago, and then continued at Malga Panna in Moena.
Our cuisine is rewarding, enjoyable, a cuisine of pleasure.
It’s very important for us to consider the ingredients as the main protagonists.
We always search for the ingredients that our territory has to offer like beans, mushrooms, Alpago’s lamb or hart. However, we also explore beyond geographical limits, striving to select a wide variety
of gastronomic excellence that the Italian territory has to offer.
How would you describe your cuisine in 3 adjectives?
Straightforward, because the ingredients are clearly perceived without artifice or disguises. Respectful, towards the ingredients and the customers. And finally, I would say seductive, as it also leaves space for dreams.
Where do you find inspiration for your cooking?
First, from memory, from what my family used to cook. My mother was very passionate about cuisine. In second place the seasonal availability. We have a vegetable garden, so it is very normal for us to follow nature’s rhythms and get inspiration from that. Lastly, I’m also guided by a strong religious tradition, all the religious holidays are also a moment to cook for others and get inspired.
Straightforward, because the ingredients are clearly perceived without artifice or disguises. Respectful, towards the ingredients and the customers. And finally, I would say seductive, as it also leaves space for dreams.
Where do you find inspiration for your cooking?
First, from memory, from what my family used to cook. My mother was very passionate about cuisine. In second place the seasonal availability. We have a vegetable garden, so it is very normal for us to follow nature’s rhythms and get inspiration from that. Lastly, I’m also guided by a strong religious tradition, all the religious holidays are also a moment to cook for others and get inspired.
The best pairing for a Franciacorta?
Considering the acidity, freshness and complexity of Franciacorta Castello Bonomi, we have created a great pairing with our “La passeggiata nel Bosco” (A walk into the forest), a seared venison fillet, served with yogurt mayonnaise and Cortina bread crumble. However, I would also like to suggest two other dishes: Cold spaghetti with caviar tartare and ravioli filled with rabbit meat, thyme and saffron. This is because Castello Bonomi’s Franciacorta cleanses the palate well, and the saffron note perfectly complements these flavor profiles.
What is the best moment to enjoy a Franciacorta? Aperitif, Main course or dessert?
I believe that Franciacorta is the perfect starter. Its taste and aroma are very pleasant. During the summer, it pairs exceptionally well with seafood and fish. We have a great relationship with your Franciacorta, and currently, our clients are truly loving the CruPerdu 2016 Grande Annata.
Considering the acidity, freshness and complexity of Franciacorta Castello Bonomi, we have created a great pairing with our “La passeggiata nel Bosco” (A walk into the forest), a seared venison fillet, served with yogurt mayonnaise and Cortina bread crumble. However, I would also like to suggest two other dishes: Cold spaghetti with caviar tartare and ravioli filled with rabbit meat, thyme and saffron. This is because Castello Bonomi’s Franciacorta cleanses the palate well, and the saffron note perfectly complements these flavor profiles.
What is the best moment to enjoy a Franciacorta? Aperitif, Main course or dessert?
I believe that Franciacorta is the perfect starter. Its taste and aroma are very pleasant. During the summer, it pairs exceptionally well with seafood and fish. We have a great relationship with your Franciacorta, and currently, our clients are truly loving the CruPerdu 2016 Grande Annata.
