“ The kitchen is directly managed by Mrs. Maria (called the Fùlana) with a menu rich in vegetables and legumes directly prepared in the traditional cooking method in pignata, fresh pasta of durum wheat and semolina with the different proposals of the day and second courses of grilled meat or stews.”
The delicacy with which the ingredients are treated. As in the case of soave cabbage rolls or eggplant balls or dumplings with seasonal vegetables. The preparation of the first is inspired by the same criterion of lightness, giving kindness and "courtesy" to local products. Macaroni hand-drawn with rocket, sausage, cherry tomatoes and basil; yellow pumpkin ravioli and goat ricotta in taleggio cheese foam and pink peppercorns. Alternatively, a very tasty and perfectly prepared dish: the historical sagne ncannulate ricotta forte and tomato.
Among the latter, strictly meat, another workhorse stands out: the superb "veal sirloin cut" (called a royal piece) with grana arugula and cherry tomatoes. The second dishes are complemented by traditional dishes: pieces of horse with sauce, octopus in pignatta.
Between typical and creative desserts, a real diamond point, directly from the loving care of a daughter: almonds and pears, chocolate and pears, pears and mulled wine, ricotta and peaches, they become the essential ingredients for compositions incomparably superior to the expectations of a palate refined to sweet delicacies. Interesting selection of (not only) regional labels.