{"id":246981,"date":"2026-01-15T08:05:52","date_gmt":"2026-01-15T08:05:52","guid":{"rendered":"https:\/\/www.barchemagazine.com\/?p=246981"},"modified":"2026-01-15T10:26:11","modified_gmt":"2026-01-15T10:26:11","slug":"flavio-costa-boat-gourmet","status":"publish","type":"post","link":"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/","title":{"rendered":"Flavio Costa &#8211; Un Mare nel Roero"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"246981\" class=\"elementor elementor-246981\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-48ab068 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"48ab068\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-35eee72a\" data-id=\"35eee72a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3dfc4400 elementor-widget elementor-widget-text-editor\" data-id=\"3dfc4400\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Freschezza, leggerezza e incisivit\u00e0: questi sono i termini usati dallo chef per descrivere i suoi piatti<\/strong><\/p><p><em>by Paolo Picciotto<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2fa4222 elementor-widget elementor-widget-text-editor\" data-id=\"2fa4222\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Conosco Flavio Costa dal 2001, quando aveva da poco iniziato la sua attivit\u00e0 di chef-patron in quel di Savona, anzi, nel quartiere di Lavagnola, come lui ama sottolineare<\/strong>. Mi \u00e8 poi capitato di lavorare ancora con lui al <em>21.9<\/em> di Albissola Marina: piatti sempre ottimi e stella Michelin confermata. Infine, il grande passo: il trasferimento di tutta la famiglia nel Roero per gestire l\u2019ospitalit\u00e0 all\u2019interno di una grande azienda vitivinicola, Tenuta Carretta. In Piemonte Flavio ha trapiantato le sue radici liguri. Riprendendo il titolo del libro che abbiamo da poco realizzato insieme, potrei dire che ha portato Un <em>Mare nel Roero<\/em>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-98b1938 elementor-widget elementor-widget-image-gallery\" data-id=\"98b1938\" data-element_type=\"widget\" data-widget_type=\"image-gallery.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-image-gallery\">\n\t\t\t\n\t\t<style>\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 25%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-246981 gallery-columns-4 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https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC_145-GAMBERI-VIOLA-SANREMO-ANGURIA-APEROL-300x300.jpg 300w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC_145-GAMBERI-VIOLA-SANREMO-ANGURIA-APEROL-150x150.jpg 150w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC_145-GAMBERI-VIOLA-SANREMO-ANGURIA-APEROL-768x764.jpg 768w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC_145-GAMBERI-VIOLA-SANREMO-ANGURIA-APEROL-500x500.jpg 500w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC_145-GAMBERI-VIOLA-SANREMO-ANGURIA-APEROL.jpg 804w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e3a37fc elementor-widget elementor-widget-text-editor\" data-id=\"e3a37fc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>Flavio Costa porta in tavola le materie prime della tradizione ligure, regione di provenienza dello chef, arricchite nei piatti da tecniche e preparazioni acquisite durante la lunga esperienza professionale che lo ha portato a ottenere la stella Michelin nel 2003.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3dadacb elementor-widget elementor-widget-text-editor\" data-id=\"3dadacb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Qualcuno ha definito la sua come una cucina di sottrazione e credo che a lui questa definizione piaccia, perch\u00e9 rispecchia la sua idea di combinare pochissimi elementi per piatto<\/strong>. Una filosofia che permette di valorizzare al massimo gli ingredienti attraverso lavorazioni e tecniche specifiche. Emblematica in questo senso \u00e8 uno dei suoi classici: la crema di zucchette trombetta, seppie al nero e scorzette candite di <strong>limone.\u00a0<\/strong><\/p><p><strong>I suoi piatti sono un perfetto incontro tra cucina moderna, novit\u00e0, freschezza e tradizione, mentre le materie prime spesso uniscono il meglio delle due regioni protagoniste della sua vita, la Liguria di nascita e il Piemonte d\u2019elezione<\/strong>. Se la Crema di zucchette risale al lontano 1999 e la Triglia, foie gras, scalogni caramellati e salsa agrodolce al caff\u00e8 nasce oltre vent\u2019anni fa nel 2003, altri piatti segnano tappe pi\u00f9 recenti: dall\u2019immancabile Tatin di cipolle caramellate, il loro sorbetto e fonduta d\u2019alpeggio ai recentissimi Gamberi viola di Sanremo, anguria, Aperol e basilico e Lumache alla ligure con porri di Cervere e patate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f3a6464 elementor-widget elementor-widget-image\" data-id=\"f3a6464\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"664\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-125-sala-2023-09-22.jpg\" class=\"attachment-large size-large wp-image-246985\" alt=\"\" srcset=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-125-sala-2023-09-22.jpg 1000w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-125-sala-2023-09-22-300x199.jpg 300w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-125-sala-2023-09-22-768x510.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-07979d7 elementor-widget elementor-widget-text-editor\" data-id=\"07979d7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h5 style=\"text-align: center;\">La stella Michelin ha raggiunto lo chef anche alla Tenuta Carretta, e non poteva essere diversamente. Il libro di Paolo Picciotto e Flavio Costa,<br \/><em>Un Mare nel Roero<\/em>, \u00e8 pubblicato da Trenta Editore e disponibile<br \/>su <strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.trentaeditore.it\/portfolio\/un-mare-nel-roero\" target=\"_blank\" rel=\"noopener\">www.trentaeditore.it\/portfolio\/un-mare-nel-roero<\/a><\/span><\/strong>.<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4e64914 elementor-widget elementor-widget-image\" data-id=\"4e64914\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"556\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-076-cantina2023-09-22.jpg\" class=\"attachment-large size-large wp-image-246984\" alt=\"\" srcset=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-076-cantina2023-09-22.jpg 1000w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-076-cantina2023-09-22-300x167.jpg 300w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/FC-076-cantina2023-09-22-768x427.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-08f3356 elementor-widget elementor-widget-text-editor\" data-id=\"08f3356\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>(Flavio Costa &#8211; Un Mare nel Roero &#8211; Barchemagazine.com &#8211; Tratto da Barche, Gennaio 2026)<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Freschezza, leggerezza e incisivit\u00e0: questi sono i termini usati dallo chef per descrivere i suoi piatti by Paolo Picciotto Conosco [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":246983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[33873],"tags":[42872],"class_list":["post-246981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boat-gourmet","tag-flavio-costa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flavio Costa - Un Mare nel Roero - Barche Magazine ISP<\/title>\n<meta name=\"description\" content=\"Freschezza, leggerezza e incisivit\u00e0: questi sono i termini usati dallo chef per descrivere i suoi piatti\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flavio Costa - Un Mare nel Roero - Barche Magazine ISP\" \/>\n<meta property=\"og:description\" content=\"Freschezza, leggerezza e incisivit\u00e0: questi sono i termini usati dallo chef per descrivere i suoi piatti\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/\" \/>\n<meta property=\"og:site_name\" content=\"Barche Magazine ISP\" \/>\n<meta property=\"article:published_time\" content=\"2026-01-15T08:05:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-15T10:26:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/Flavio-Costa.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1276\" \/>\n\t<meta property=\"og:image:height\" content=\"954\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"BARBARA BORGONOVO\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"BARBARA BORGONOVO\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/\",\"url\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/\",\"name\":\"Flavio Costa - Un Mare nel Roero - Barche Magazine ISP\",\"isPartOf\":{\"@id\":\"https:\/\/www.barchemagazine.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/Flavio-Costa.jpg\",\"datePublished\":\"2026-01-15T08:05:52+00:00\",\"dateModified\":\"2026-01-15T10:26:11+00:00\",\"author\":{\"@id\":\"https:\/\/www.barchemagazine.com\/#\/schema\/person\/121715a7777e3452af6c0f7168aeb910\"},\"description\":\"Freschezza, leggerezza e incisivit\u00e0: questi sono i termini usati dallo chef per descrivere i suoi piatti\",\"breadcrumb\":{\"@id\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/#primaryimage\",\"url\":\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/Flavio-Costa.jpg\",\"contentUrl\":\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2026\/01\/Flavio-Costa.jpg\",\"width\":1276,\"height\":954,\"caption\":\"Flavio Costa\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.barchemagazine.com\/flavio-costa-boat-gourmet\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.barchemagazine.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Flavio Costa &#8211; 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