High quality cuisine, on the road: this is how Giovanna and Renato describe their selves on Facebook. Selected raw materials, a long experience in a restaurant, the desire of changing and of reinventing their gastronomy.

La Osteria opens its doors in 2000, in a village of Venice province. A non-formal restaurant where the traditional dishes have a modern outfit, thanks to the creativity of Renato. A long path rich in satisfactions (La Osteria was awarded by the gastronomic guide Gambero Rosso) which lasts 15 years.

Three yars ago, Giovanna and Renato decided to change and start a new adventure. A new pizzeria gourmet replaces La Osteria, thanks to the two young pizza makers Massimo Benacchio and Michele Conte. In the meantime, Giovanna and Renato started their journey.

This is the soul of La Osteria Chef In Viaggio, an itinerant restaurant inside an Airstream Globetrotter from 1962, completely renovated and equipped to be a perfect kitchen on the road.

We know Giovanna and Renato since many years, as customers first and as partner for events then: they are enthusiastic and professionals, very organized in their work and strict in the selection of raw materials. They were at Gourmandia and we asked them to create a few recipes with some product of “our” producers who were at Gourmandia with us.

Here is the menu:

*Mozzarella Borgoluce in carrozza rolled in rice flour, with anchovies from Sciacca;
*Sushi with Selenio rice by Cascina Oschiena and asparagus;
*Cereals bread with Morlacco Saporito cheese and Roasted Leg by Meggiolaro;
*Fresh strawberries, handmade mint meringues and whipped yogurt by Chiuro.

Martina Iseppon