The Michelin star king of Liguria opens a new restaurant: here is Luv by Mauro Ricciardi

by Patrizia Ferlini

Locanda Tamerici is a well-known name among regulars of the La Spezia area and to all those in search of authentic and high-quality gastronomic experiences. In this establishment, hospitality and cuisine were brought to the highest levels for years by Mauro Ricciardi. An Italian chef born to farmers, he spent his childhood immersed in nature, developing a deep respect for the land and its fruits. His career has been marked by numerous accolades, including his first Michelin star in 1998. Over the years, several location changes and a wealth of experience have led to the opening of Luv in Fiumaretta di Ameglia, in the province of La Spezia — a new venture undertaken alongside friends Barbara Venturini and Gabriele Scolaro.

The story of a deep friendship

Luv was born from a deep friendship and a shared desire: to create an authentic place where the warmth of hospitality meets culinary excellence. After spending several years in the United States, Barbara and Gabriele decided to return to their roots, in the land of Lunigiana, to give life to a project that united the best of two worlds. The American experience, based on the concept that the customer is at the centre of everything, blends with the most refined Italian gastronomic culture, giving rise to what they themselves define as a “Love experience”: a restaurant that puts the guest first, with simplicity, authenticity, and genuine care.

In the microcosm of Luv, Mauro Ricciardi is the beating heart of the kitchen — a true chef-artisan whose consistency and pursuit of quality have made him a pillar of Ligurian cuisine. Barbara Venturini is the welcoming soul and general manager. Backed by solid managerial experience gained in the banking sector both in Italy and the US, she brings an innate ability to create a hospitable and refined environment. Gabriele Scolaro is the strategic mind behind the project — a successful manager in an American multinational, a discreet presence and silent source of inspiration, whose international outlook helped shape the vision for Luv. “We chose to return to Lunigiana because we believe this land still has so much to offer. Its cuisine, its stories, its people and the travellers passing through — from Emilia to Tuscany to all of Liguria,” Barbara told Gambero Rosso.

The Chef’s choices and Luv’s core principles

Following fulfilling experiences at Locanda dell’Angelo and the return to Locanda Tamerici, Mauro felt the need to close one chapter and begin a new one. After honouring the history and legacy of such significant places — and bringing both back to success with the reconquest of the Michelin star — the desire emerged to explore new creative horizons and shape a project that fully reflected his current and renewed vision of cuisine and hospitality. Luv thus represents not a break, but a natural evolution — an opportunity to restart with renewed energy and expressive freedom in a setting that feels like his own.

“Luv is based on core principles: the exaltation of the quality of ingredients, the pursuit of an elegant simplicity designed for everyone, a deep respect for the unique territory in which it stands — a crossroads between Liguria, Tuscany, and Lunigiana, yet with its own identity, kissed by both sea and river — and an authentic love for cooking as an expression of creativity and culture.”

The very name, LUV — a colloquial American term for “love” — encapsulates this feeling for cuisine, hospitality, and the land, and is also a tender tribute to Barbara and Gabriele’s children, Ludovico and Virginia.

The gastronomic offering

Mauro, like the famous Ligurian violinist, never repeats himself. The gastronomic offering will focus on the freshness and excellence of local raw ingredients, with a strong emphasis on seafood, while also embracing the authentic flavours of rural tradition.

“The fundamental concept is to restore dignity to seemingly humble ingredients, elevating them to protagonists of an extraordinary experience. There will be historic dishes from the La Spezia tradition, such as Grandma Renata’s stuffed mussels, but also new creations reflecting Mauro Ricciardi’s artistic maturity and ongoing exploration, like teal ravioli with oyster and its reduction, or poached snapper with vegetable barigoule and herbs.”

Mauro’s culinary philosophy remains true to itself: essential, profound, never trivial, capable of highlighting the purity of ingredients and evoking genuine emotions. Guests will have the freedom to choose à la carte, composing their own culinary journey based on their desires and curiosity.

“Although we believe in the value of offering a complete experience through tasting menus, these will be presented as an option — an invitation to be guided by the chef’s creativity, but never a constraint.”

Wine and teamwork

Wine plays a fundamental role in the sensory experience offered at Luv, both as accompaniment and as a parallel narrative. The wine list, curated by Mauro in close collaboration with expert Michele Grassi, owner of a renowned wine shop in Sarzana, is an oenological journey through local and national producers, with a detour into French vineyards. Guests will be able to build custom wine tasting experiences, guided by personal curiosity.

The brigade, made up of ten closely-knit professionals, embodies the spirit of teamwork and dedication.“A special role within the team is held by Bruna, Mauro’s life and work partner, who has always stood by his side throughout his extraordinary culinary journey and who represents a fundamental pillar of this new adventure.”

Located where the Magra River meets the Ligurian Sea, Luv aspires to become a reference point — and given Mauro’s history, one can only expect the best from this new adventure.

Ristorante Luv – via Paganini in Fiumaretta 3, Ameglia Instagram

Photo by Lido Vannucchi