30/03/2024: Can you be alternative by cooking traditional cuisine? Try it. You enter the restaurant, and on the right you find a lady rolling out the pastry and making ravioli, tortellini, spaghettini. The owner immediately disappoints you: "it's just a show, I'll give you the Rana tortellini", an oblique look. The room is large, a central counter with various things, open kitchen, the wine list is displayed on a sideboard: take the bottle you want, turn it around in your hands. The lady who follows you tells you "it's good". Almost all Cesanese ("look, the origin is from Affile, not from Piglio"). Ok, let's think about eating. No, he'll take care of it, he's the cook. Fixed menu, they don't even tell you. But if there is an allergic person at the table, be extremely careful. You don't get a second-rate dish, but always a great choice, or something built on the intuition of the moment. So you wait and enjoy. Here is the tradition. There is, but... Tortellini with broth flavored with bay leaves and rosemary (the plants are in front of the window). That pastry you saw, very thin (but not too thin, he says, which must mediate the meeting of the filling with the broth. Sublime. The carpaccio, with a reduction in which each ingredient has its role, plays as a team. Bean soup , onions and baked cabbage; that flavour, that slightly bitter aftertaste of salads or vegetables, or the intense veal heart, here, every nuance of the reduction, of the cooking, reveals a very sensitive hand, a search for a result that is never taken for granted. Pleasure. Even with dessert. And he weighs your reactions to each dish, explains the reasons for the ingredients, the reasons for his choices.
17/03/2024: È sempre un piacere tornare in questo ristorante, non delude mai. Prodotti ottimi, menù di sapori antichi rivisitati con grande maestria, servizio gentile e attento. Complimenti a tutto lo staff.
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