Il Covone: from Puglia to Eaux-Vives
When you cross the threshold of Il Covone restaurant, it’s as if you’ve been teleported to southernItaly, between the vintage crockery hanging on the walls and the stone arches. But what’s most striking is the straw covering the ceiling and walls: in Italian, il covone means a straw bale. And if the name sounds familiar, it’s because the establishment was previously located on rue Dizerens, in the Plainpalais district. A small address that developed around pasta dishes and pizzas.
Today, the same team is at work in the Eaux-Vives district: Gregory Palmisano in the kitchen and Alessandro Giampolo in the dining room. Both have cided to join forces with Mario Quacquarelli to bring Il Covone to life in a different way. The establishment has moved away from pizzas to highlight dishes typical of the Puglia region of Bari. The menu features parmigiana della nonna, orecchiette al ragù bianco and spaghetti all’assassina. A selection designed to showcase Pugliese cuisine, enhanced by fine bottles of natural wines chosen by Mario. Mario confides: “Pugliese cuisine is above all a poor cuisine, but a thoughtful one. We try to contrast this with refined service, while retaining the warmth of southern Italy”. A fine address to (re)discover, both for lunch and dinner.
