Novecento In Melfi

08/12/2025: The space is divided into several small rooms. The color of the walls matches the color of the placemats, and the table setting is simple. The bread was good, arriving freshly warm and available in two varieties. There was also whole-grain bread in addition to the plain bread. We ordered a platter of local cured meats and cheeses, and two first courses were well-described on the menu, each one highlighting the ingredients. Olive oil was used wisely, carefully measured in the dishes, even in the second course of sausage with turnips. Local sausage is traditionally fatty and delicious, but that fat was not noticeable on the plate. The desserts are all freshly assembled on the plate. The bases were delicious, with chocolate biscuits, milk and vanilla cream, and chestnuts, and the sugar was well-measured. We also appreciated the delicious crumble, milk and vanilla cream, and crusco pepper flakes. The mastery in the kitchen is evident, as is Valerio's extensive knowledge of wines and products, and Antonella's attentive service and courtesy. A team of motivated and well-prepared young people, with a broad scope!

08/12/2025: Typical flavors that inebriate the palate. Excellent selection of ingredients and wines. Very hospitable and kind people.