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"I believe in Agnesi pasta "
Osvaldo Martini, known as Braccioforte (strong-arm), was born in 1945 in Oneglia (Imperia).
A graduate of the Hoteliers Institute in Rome, he decided after early experience at the Capannina di Franceschi in Forte dei Marmi to explore new horizons. When he returned to his family’s establishment in 1972, he was ready to turn it into a high quality restaurant, thanks in part to the skill of his life companion and chef, Rosanna. The dishes offered at Ristorante Chez Braccioforte sum up his travels, his experience and the essence of the family restaurant, which has been serving cuisine in the finest Ligurian tradition since 1892. The cuisine is simple and genuine, with fresh local fish as the star ingredient, prepared with a thorough knowledge of raw materials and the other excellent products of the area.
Braccioforte agrees that quality is in the details of every ingredient, and that’s why he chooses Agnesi and personally selects the fish he uses at the Imperia auction, only a short distance from his restaurant.
