Impronta d’Acqua, a successful encounter

Ivan Maniago departed from Aviano in Friuli to work in the most important international kitchens before he decided to leave his culinary mark in Cavi di Lavagna

by Elisabetta Kruger – photo by Paolo Picciotto

The restaurant Impronta d’Acqua (Watermark) is the result of the encounter between Ivan Maniago’s experiences and the territory of eastern Liguria, where the chef discovered a regional culinary tradition that he could successfully match with the technical skills he had acquired in his previous experience. Ivan has chosen to focus on the products of the territory to prioritize local raw materials and producers. The catch is supplied daily by the fishing boats of Santa Margherita Ligure, Sestri Levante and Camogli, whilst pasta, bread, sauces, and preserves are exclusively homemade.

Ivan Maniago
Ivan Maniago

Ivan Maniago and Madeleine Sophie, who also manages the wine cellar with special attention to artisanal wineries.

The wild and aromatic herbs used to prepare the dishes are personally picked by the chef and the meat is provided by hinterland breeders. Madeleine Sophie runs the dining room and manages the wine cellar with a special attention to artisanal wineries focused on organic and biodynamic winemaking, as well as several references from some of the most outstanding wine-growing regions abroad including an important selection of Champagne.

Ivan Maniago

The main focus is on products from the local territory and from the Italian regional culinary tradition, which is enriched by a number of international suggestions.

Ivan Maniago
Ivan Maniago
Ivan Maniago

During the refurbishment of the restaurant in Cavi di Lavagna, the wall separating the kitchen from the dining room was demolished to achieve “a transparent restaurant for a see-through cuisine”.

The immediate star of the menu is, however, the food as dishes strive to achieve a more genuine and heartfelt relationship with the art of cooking. Some of the more interesting dishes are the Spaghetti with lemons, Carmagnola rabbit in Ligurian manner, Red prawns served with salted mango, Mandarin and radicchio water-ice, and, among the desserts, the Sciumette di Barbapapà, dedicated to Ivan’s daughter.

(Impronta d’Acqua, a successful encounter – Barchemagazine.com – June 2023)