Aciniello In Campobasso

07/09/2024: I ate very well. Everyone very friendly. Good and refined dishes. The only flaw was that the air conditioner was off. We went for lunch, all the windows were wide open and it was 34 degrees outside. We were sweating and we asked to turn on the air conditioner. It was done, set at 18 degrees minimum power, practically useless given that the rooms near ours had the windows wide open. They notice we're dripping and turn up the power. Then a couple arrives who doesn't like the air conditioner, instead of accommodating them in the nearby room, they lower the power of the air conditioner. Once we finished eating we left without even the coffee. I'm sorry because eating at 34 degrees was painful even though everything else was impeccable.

01/09/2024: A beautiful, elegantly set table, a prelude to a fantastic evening We immediately choose the wine, Macchia Rossa, Tintilia di Cipressi and in the meantime a tray of amuse bouche with watermelon extract and roasted cob arrives at the table, an unusual and well-constructed wish for an excellent dinner. We go to the menu, we are enchanted by the entrées: aubergines with roasted tomato glaze, basil and parmesan, a very well made dish; the cacio e ova pallotte, tomato, friggitelli and dried sausage, the best cacio e ova pallotte ever eaten in Molise, it felt like eating a cloud of cheese, the balance was excellent with the julienne of lightly fried friggetelli peppers and the dry sausage, it seemed like eat a cloud of cheese, excellent balance with the friggetelli, followed by steamed cod with seared courgettes and black summer truffle, the cod melts in the mouth, the courgette refreshes an already ennobled fish, the truffle is excellent, then we taste the seared prawns , vegetable caponatina and cocktail sauce, the prawns, the queen of small crustaceans, opened and seared, remain juicy and delicate and are completed with the caponatina in a delightful bite, the sauce is very delicate and gives it its roundness Already in this way we would be convinced of the qualities of the Chef, but never tamed, we proceed to taste the first courses: Tintilia crioli with bacon, courgettes, cardoncelli and caciocavallo, for our veg friend, no problem, it's all express, no bases, we remove the bacon, after all less is more, as they taught us, the cooking of the crioli is excellent, the exuberant Tintilia generously enriches an excellent homemade pasta, the flavors are strong and distinct, the pasta is well bound, a very well prepared dish successful Together with the crioli we chose to taste the tagliolini with prawns, courgette pesto, basil, almonds and yellow datterino cherry tomatoes, also for this dish, veg no problem, we remove the prawns and that's it, fantastic flavors and the queens of shellfish return to make themselves felt with their sweet flavor, well done! For the second course, the sliced ​​cardoncelli mushrooms, liquid salad and black summer truffle, here dear Chef Maria Assunta you won hands down, the mushrooms were delicious, cut high to have the opportunity to sear them well creating a light sealing crust, but it is the fork that reveals all the technique expressed in the dish, by sinking it you acquire consistencies, aromas and colors that make this dish a chef d'ovre, the liquid salad finds its worthy companion in the crumble which refreshes the flavor of the mushroom that remains crunchy and fragrant, enhanced by the countless slices of truffle which brings an explosion of taste and goodness to the mouth, but how did you come up with this dish, so simple and so ingenious!!!!!! dessert: crunchy wafer with cream and black cherry, mother's cream with which we all grew up, simple with excellent fresh eggs, very delicate, its beautiful black cherry and a delicious wafer, tender cake with red fruit coulis, a very well made dessert and delicious, almond and hazelnut pastry, ricotta and percoche mousse, excellent, very delicate consistency of the ricotta mousse, crunchy and tasty, the percoche, to finish white, eat with almonds, you would have wanted a whole bowl of this, so delicate and good, excellent choices and sublime variations of dessert!! A rum and a coffee close one of the most beautiful dinners in Molise We will return with immense pleasure after having met Maria Assunta, Chef and demiurge of Miseria e Nobiltà, such a beautiful person who stopped with us to chat for a long time after the service, revealing herself in all her simplicity and giving us her love for a territory everything to be discovered which rightly boasts excellent raw materials, hosting great professionalism and ancient and consolidated traditional experiences in every corner Big congratulations, see you next time