29/03/2024: Unfortunately the experience of 2 years ago was not repeated.
We went on a Thursday evening in March and although there weren't many people, they put us at a table next to others. It wasn't physically possible for the waiters to move and we had to do it ourselves. How is it possible to have a large venue and sacrifice people on a non-crowded evening? Mysteries....
No menu and the usual "smart" mark-up for starters, but the platter is plentiful as are the other items, perhaps the strong point of the place.
The first courses were normal, also plentiful.
This time the mark-up on wine is unacceptable, a wine that costs 10 euros cannot be priced at 22 in a fraschetta then....
The other time the Falesco Tellus Chardonnay, which has a similar price, was sold for 12.
I honestly don't know if the type of fraschette is experiencing a decline and no longer makes sense, given the prices that are increasingly closer to restaurants or if it was an "unlucky" evening.
There were 2 of us and we paid 49 euros (price per kg) for starters, 1 first course each (about 9.10 euros), 3 digestives, 2 coffees, 44 euros of wine, 2 bottles of water, total price 150 euros. Honestly a little too much for a fraschetta, with fraschetta service and also fraschetta inconvenience.
27/03/2024: First time in my life in a "fraschetta". I decided to go there to enjoy the true flavors of the Castelli Romani and obviously I chose Ariccia as my destination. On advice I went directly to "Dal Brigante Gasperone". I was welcomed quite warmly, they made me sit where I preferred and the adventure began. The starter is something superhuman in terms of quality and quantity. Everything really good: omelette, scamorza, meatballs with sauce, porchetta (orgasmic), couples, mortadella, DI-VI-NO bread (there is no other way to be defined), buffalo mozzarella, baked potatoes. If I really have to make a "criticism" I address it to the buffalo ricotta: filtered and creamed it loses its meaning in my opinion. Furthermore, placing that mixture of honey/fruit puree directly on the ricotta itself can clog the taste buds of purists like me. I would have preferred the ricotta in its "wild" state with the sauce on the side. But oh well, nothing serious. The first: a very simple cacio e pepe. But simple dishes are the most insidious and they fully passed the test. Even though I was practically bloated like a balloon from the richness of the starter, I devoured the pasta immediately. Very good, creamed just right, perfect temperature. I took the cheese and pepper cream off the plate. There's nothing else to add 😍
P.S. I forgot the real sore point, you can't charge 5 euros for a 1 liter glass bottle of Coca Cola. Come on... 😉
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