Riccardo Bosco

Ristorante Boivin
Via Garibaldi 9, Levico Terme

Since the 1960s, the Bosco family has been running Boivin, a warmly welcoming, characteristic restaurant just a few kilometers from Trento. These days the linchpin is Riccardo, who prioritizes local, seasonal ingredients in his cooking, offering the best possible reflection of his local region. Riccardo pays great attention to organically and biodynamically produced foods, choosing products that respect the health and well-being of people, animals and the environment.   

Pumpkin and chestnut mold

Serves: 4

1 Rocchetta pumpkin (Ark of Taste – Liguria)
500 g dried Calizzano and Murialdo chestnuts (Slow Food Presidium)
500 g fresh cream
6 whole eggs
corn meal
2 pieces star anise
2 pieces cassia bark
50 g fresh ginger
cocoa beans

Peel pumpkin, dice and cook with onion, salt and spices. Once cooked, mix to a cream.

Cook chestnuts in a bain marie with a sprig of rosemary. Once cooked, peel and reserve.

Mix pumpkin, cream and whole eggs.

Fill a 1.5 l plum cake tin with mixture, adding chestnuts last.  Bake in a bain marie at 180°C for 45 minutes.

Use corn meal to make a soft polenta. Rest for 15 minutes, then spread between 2 sheets of baking paper. Roll out intto a thin layer. 

Allow to dry thoroughly, then break into pieces. Fry to crisp wafers. 

Serve mold warm with wafers, a drop of extra virgin olive oil and a drop of balsamic vinegar. Sprinkle with crumbled cocoa beans.