La Bottega del Gelato In Massarosa

26/03/2025: In this place, before being a restaurant, there is a narrative, true and authentic. You enter a dimension of color and good humor, with the meaning, correct in my opinion, of here we cook and do things our way, try them and then judge. The smile comes from those who know that they offer authentic cuisine, simple in appearance but with a skill and mastery that could surprise chefs who have stars with which they could embellish multiple Christmas trees. Here they don't think too hard and smile as they invent a crostini with red mullet livers, a cacciucco without sautéing, which if you don't come and try it you won't be able to say you know cacciucco, a dish called provocation which I would have called temptation and you completely fall for those flavours, you underestimated. I rarely find emotional peaks in cooking after trying and searching for umami in every dish I taste. Wellh! tonight my taste buds and my head rang the bells in celebration. Don't miss the magic of Neverland, it exists, and I have proof of it.

03/03/2025: I wish there were more places like this, unconventional in menu, service and decor. On the menu because the tendency is to use poor fish, that blue fish that is generally thrown away by fishermen, for example, as well as the parts that are generally discarded. In the service because the owner has his own philosophy, even in the explanation of the dishes, either you're fine with this or go somewhere else, he doesn't bat an eyelid. In the furnishings because it all seems thrown there at random, but no, all those strokes of color bring joy to me! I appreciated all this and would go back.