08/03/2024: Today I was with my wife in Campobasso for a visit, and given the time was 1.07 pm we decided to stop for lunch, and after an overview of the restaurants in the area, I decided to go to the Antica Trattoria Del Riccio dal 1890. Once we arrived in Cantalupo village on the hills, we immediately find the location, small but clean and tidy. The owner Tonino lets us sit, and we immediately create a nice relationship like old friends, nice and brilliant people. We start with a typical Molise appetizer, with cheeses, cold cuts, and a slice of "exquisite" wild boar mortadella, an appetizer of local products, score 10. A polenta with porcini mushrooms, score 10. A baked cod, garlic, oil and chili pepper, score 10 and praise. Roast with porcini mushrooms, rating 9. Grilled lamb, rating 10 and praise. All accompanied with 🍷 excellent quality house wine, Aqua coffee and amaro. Excellent value for money, I recommend it to everyone, and for connoisseurs and good tasters, it is the ideal place. Greetings from Cosimo 🤗
14/02/2024: After a small excursion inspired by hunger, my boyfriend and I fortunately stumbled upon this small tavern almost hidden by the surrounding nature.
A pleasant surprise, one of, if not THE, best lunch I can remember.
Exquisite local food and products, of the highest quality, seasoned with the love and commitment of the staff.
From the first moment, we were welcomed as if we were at home and flooded with curiosity we left the choice of dishes to the kitchen (to have a real taste of Molise).
We were served with a really good surprise starter;
Followed by two first courses, a cavatello with Molise ragù (to say exquisite would be a diminutive) and a plate of ravioli filled with spinach and ricotta with a cheese fondue with a heart of burrata and chopped pistachio on top.
I would like to underline that all the dough and leavened products were produced by them.
Even though we are not big eaters, we couldn't help but try a local rib-eye steak with a side of baked potatoes as a second course... in other words, the only plausible reason to explain the delicacy of this dish is that the raw materials are treated with care and respect.
I want to say my last words by saying that few places are so welcoming, you could feel the love they have for their work.
Now I'll let the dishes do the talking
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