· EPICERIE RAP ·
When she opened her restaurant/grocer's shop in 2010, Alessandra, native of Genoa, came back from her trips to Italy with fabulous gourmet ideas to create her menus. To share all these imported specialities from small producers, the restaurant became in 2014, a delicatessen and a cellar on 2 levels.A real cavern dedicated to the gastronomy, where Alessandra likes telling the story of each product: the honey " Mieli Thun " collected by an enthusiast of beekeeping in Trento, a jam of prickly pears " Le Opunzie " made in Apulia, or the Montebore, a cheese from Piedmont which would date from the IXth century … More than 100 presented producers, about 400 wines in the basement specially fitted out. Most of the wines are certified organic, biodynamic or coming from a protected natural environment.Working with an available and enthusiastic team, she also shares her passion in a selection of cook books (some of them written by herself ), and invite almost every saturday the producers for free tasting. An outstanding bottega.