Monticelli Saperi e Sapori In Campobasso

Excellent: kindness and helpfulness of the staff, dishes with perfectly balanced flavors and quality raw materials.

We arrived yesterday evening from Matera to celebrate our anniversary and we were very happy to have spent this occasion in this special place. We were pampered by the owner and the chef who offered us delicious and refined dishes with flavors of the Molise tradition. I will gladly return and I highly recommend it to everyone.

Unique atmosphere, refined and delicious dishes, friendly waiter Diego. Highly recommended

… in Campobasso to celebrate the retirement of a friend, wandering through the city center we remember having learned that a restaurant in the center had won the challenge of the 4 Borghese Restaurants At the helm of the well-known restaurant "Monticelli Saperi e Sapori" Chef Simona De Castro, already crowned as "best female chef", at the 2017 Chef Award in Milan The place is characteristic, the rooms created by leaving the stone bare, some frowned upon, simple furnishings that make you feel at home The menu, rich and refined with reinterpretations of traditional dishes, ... the choice is difficult, but we try and unanimously as always we choose to share the dishes to taste everything We choose the wine of our dear friend Roberto De Stefano and therefore Tintilia Cantine di Remo, 2015, then we are about to discover the dishes on the menu: - Lamb balls with broad bean macco_Lamb meatballs with broad bean puree, chicory tufts, mountain pecorino and puffed spelled, the base was very reminiscent of my Salento origins of broad beans and country cicureddhre, truly very tasty and rich in flavor - The truffle that vagabond_Tartufotto of San Biase potatoes and truffle with stringy heart, parmesan cream, mushroom and truffle sponge, carpaccio of mushrooms and corn chips, a riot of taste and the flavor of good, real truffles - Caciocavallo soufflé on creamy ricotta and pears, Tintilia glaze, corn chips and caramelized onion, the Molise caciocavallo, already precious and delicate in its own right, is combined with ricotta, pears, caramelized onion and Tintilia glaze, absolutely excellent Let's move on to tasting the first courses, here too we try to share everything starting from: - Tagliolini lacquered with manteca and truffle Tagliolini lacquered with manteca and truffle, caciocavallo fondue and caramelized walnuts with chestnut honey, cooked al dente, excellently combined, truffle, walnuts, caciocavallo, honey, what a refined delight - Cavatelli with asparagus, crispy bacon, confit cherry tomatoes and lemon zest, the taste of homemade Sunday pasta, cavatelli made with water and flour, tender as I like them, what a spectacle - Agnolotti stuffed with stracciatella with tomato and basil, a soft, delicate, finely hand-rolled pasta that contains an explosion of flavors in its treasure chest, the delicious sauce with fresh cherry tomatoes and basil enhances its simplicity We are in this splendid location and we also want to taste a few seconds, so: - Roasted torcinello _ Ball of torcinello from Molise, with pepper cooked in three ways, needless to say that the presentation of this dish is fantastic, as a good Salentino I was used to another form, but these crunchy balls of casing on the outside and tender and tasty on the inside, the pepper sauce, well let's forget about it, you can't help but taste them, ... they shocked me, fantastic experience - Veal cheek Veal cheek cooked at low temperature, nappa with its reduction and tufts of seared chard, the meat melts in the mouth, the sauce releases a world of aromas and the flavor binds the dish well, the chard, sweet and tender, delicately accompanies this superb dish It has never happened that we didn't have dessert brought to us so: - Puffed tiramisu with fleur de sel toffee with liquorice tart crumbs, caramelized walnuts, fleur de sel toffee and coffee reduction, an unusual but delicious tiramisu truly well packaged - chocolate dessert with pistachio brittle, legendary delicious chocolate and a mountain of pistachios - lemon parfait with berries and lime coulis, here you can see the hand of a charming lady preparing a dessert and making a great impression on her guests, what a delight the owner of the house offers us a great vintage Port and we absolutely don't have to be asked and in the end, as one does among friends, he brings us his Marsala Superiore by Marco De Bartoli to definitively brighten up the evening a wonderful experience that we will certainly repeat soon COMPLIMENTS!!!!!

Let me start by saying that if you are looking for finger food or street food to accompany a spritz, it is not for you! This restaurant should be experienced slowly and curiously, to discover ancient and typical flavours, with a nod to the contemporary. Friendly staff, who accompanies you in discovering the menu. Highly recommended

Crazy place. Traditional dishes and excellent raw materials make the experience at Monticelli unique. The place of indescribable beauty makes everything more wonderful. The staff is exceptional, and loves their job.

We went to this restaurant for lunch. Everything went well during lunch with excellent dishes until the desserts arrived. Ordered two identical desserts but on one there was a wrong ingredient, pointed out the problem, instead of apologizing and replacing the dish, useless justifications that made no sense began. Mistakes can happen, you don't try to be right at all costs with a client, because sometimes people in the sector happen and you just make a bad impression. To improve the relationship with customers. We were very satisfied with the starters, first courses and second courses.

Speechless The service is beyond outstanding

Abbiamo pranzato in sei questo ristorante in cui ci siamo imbattuti passeggiando per i vicoli del centro storico di Campobasso . Fortunatamente abbiamo trovato posto ( non avevamo preno) ma siamo stati accolti con molta cortesia e professionalità in una giornata comunque abbastanza affollata. Abbiamo assaporato piatti tradizionali che abbiamo riconosciuto “nell’anima” , perché parliamo di preparazioni tradizionali assaggiati diverse volte quando ospitati dal lato molisano della nostra famiglia , e qui proposti in versioni contemporanee , rivisitate e alleggerite, senza però perdere di vista la loro essenza. Pallotte cacio e uova delicate e leggere , pizza e minestra con tutto il sapore che deve esserci ma con la consistenza della pizza di granone “quasi” in fiocchi , che permettere al commensale di continuare a degustare gli altri piatti proposti perché non “impegna”’la digestione come avviene normalmente nella versione classica, e via via altri piatti tra cui i “ gomitoli di torcinelli” che, per chi sa di cosa parliamo” stupisce sia per la presentazione, sia per la delicatezza e per l’insolito abbinamento con i peperoni. Dessert da urlo! Complimenti alla bravissima chef , al suo sous chef e a tutto il personale di sala. Grande squadra !

Ci siamo stati oggi e leggendo le recensioni negative faccio fatica a credere si tratti dello stesso ristorante. Bella curata e pulita la location, eccellente il servizio così come il cibo. Eccellente carta dei vini. Uno dei migliori posti dove abbiamo mangiato, nemmeno costoso considerando il livello. Siamo stati davvero benissimo, Spero di tornarci presto.