Sorbetteria Creme Glacee In San benedetto del tronto

08/07/2026: Let's see, let's start with the assumption that I'm biased because they listen. Seeing Simonetta prepare the olives before my eyes while I explained what I wanted my drink to be, gave me a homely feel I hadn't felt in a restaurant in years. The olives arrived in the blink of an eye, right after Francesco prepared my "Italian" cocktail at the bar. He was a great presence and a great prophecy, perfectly paired. I immediately found myself with spaghetti cooked al dente (perfectly) with Ascoli sauce, just like my aunt used to make it for me. And to finish, a chicken ncip e nciop. I apologize for the lack of photos, but it wasn't all that good and beautiful to look at that I snatched it up. I'll leave just the photo of the chicken because I was almost cooked by then. The quality/price ratio was excellent, as was the hospitality.

04/07/2026: We haven't finished eating yet, the main courses are coming, and I can already write about them.