Page 109 - Southern Oregon Magazine Fall 2021

FOODIES

REJOICE!

new hot spot in ashland

is sure to bring you back
again and again, making any
night memorable

OSTERIA LA BRICCOLA

by leslee ryerson

adrien king

hen Sherri Ghizzoni suddenly found her-
self out of a very successful event plan-
ning gig, she decided it was the perfect
Wtime to move to the Rogue Valley, closer
to family. With event planning being futile during the
pandemic, her interest was sparked when she discovered
an available restaurant property in Ashland. The 130-plus-
seat restaurant on Calle Guanajuato had a gorgeous mar-
ble bar and rooftop patio with fire pit. “I couldn’t have
thought of a better place to open a restaurant. I love
Ashland.” And she loves to host, working tirelessly to
make each night’s event of dinner service a success and joy
for the diners and the staff.
It didn’t hurt that she knew the perfect chef to make
the dream a reality. Executive Chef Davide Ghizzoni has
forty years of fine dining experience. Sherri proudly says
that “No one works harder in the kitchen than Davide.”
Which stands to reason why talented sous chef, Llanuario
Heredia, has stuck by Davide’s side for 15 years and had
zero hesitation about joining him in Ashland. Although
not a partner, he is an indispensable part of the team.
Businessman Davide Fortunati is a third partner alongside
Sherri and Davide and has been instrumental in getting
the business up and running.
The loveliness of Osteria La Briccola begins the moment
you walk in the door. Nothing, except the hardwood
floors, went untouched. The dining room received a fresh
coat of paint, new light fixtures, new art on the walls, and
a custom wine rack. A complete kitchen remodel entailed
installing all new appliances, including a European stove
and oven, and new espresso maker.

fall 2021 | www.southernoregonmagazine.com 107