-- Official gourmet expert Paolo Gavazza, a graduate of esteemed Italian culinary school Alma, and restaurateur-sommelier Giuseppe Cagnoni opened the natural, exquisite eatery in August of 2019, and the response has been great. There is usually a wait, so be prepared. Convivio also takes reservations, so that is an option to make sure you have a table.
Staying close to his Italian roots, Cagnoni offers only Italian wines at Convivo, all of them organic, bio-dynamic or natural and sourced from small producers. The building that houses Convivo features exposed brick walls and wooden beams that date back to the early 19th century, setting the stage for traditional Italian dishes such as gnocchi with chanterelle mushrooms, lasagna with beef and pork ragu and porchetta, an Italian roasted pork with crispy skin that’s native to Umbria, the region in central Italy from which Cagnoni hails. “We are Italian, and the food reflects that,” Cagnoni says. This is most evident by the amount of private parties requesting Umbrian cuisine. The restaurant can sometimes be closed during the week to handle these private events.
The entirety of Convivo’s pastas are handmade in house, alongside the beloved focaccia, which is presented with olive oil imported from Italy. Additional staple fixings including parmigiano reggiano, charcuterie, cheeses and balsamic are additionally imported, while produce, eggs, fish and meat are sourced locally. Only the best ingredients are used.
Convivo, which means “the social event (or) the gathering” in English, and as of now has a constant flow of regulars. “Individuals appreciate the environment as well as the administration,” says Cagnoni. “They appreciate the nourishment, the genuine, honest nourishment.”
Search for up and coming wine samplings and butchering classes at Convivo, they constantly update the cooking classes and they fill up fast! Gavazza and Cagnoni will likewise before long start creating their own charcuterie.
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