trattoria u ricriju Siderno In Siderno

Appena si arriva gia'ti senti a casa dei nonni.Le tavole ,della piccola e accogliente sala,gia' imbandite di ogni ben di dio.Il camino crea un ambiente unico.Antipasto rustico a Km 0.Ricotta calda appena tolta dalla coddara.Braciole di melanzana,olive,pecorino,fave fresche appena raccolte dall'orto,salame di cinghiale strepitoso.Vino della casa,marmellata di agrumi.Lo chef pluripremiato,Francesco Trichilo,ci accoglie personalmente,descrivendoci le bonta' del periodo stagionale che ci verranno servite.Caserecce fatta in casa con grani antichi con le cicciole in bianco,polpette al sugo di maialino calabrese.Dolce strepitoso,fatto con ricotta,miele e zucchero ,con tecnica flambe'.Liquore di bergamotto e finocchietto come digestivo.Sempre tutto home made!!!!A fine pranzo Francesco ci allieta con un antico canto popolare del natale,carico di storia millenaria,suonando un bellissima lira calabrese.Strumenti antichi e antropologici,ben in vista sulla parete appena si entra.Costo irrisorio per tanta bonta',abbondanza e qualita' super.30 € a persona.Davvero complimenti,per uno slow food degno di questo termine,e che rispecchia totalmente la tradizione calabrese.

Family place that recreates a quiet and relaxing atmosphere. Service with attention to the smallest details such as the food and the presentation of the dishes themselves. Super recommended!

Francesco has a lot of passion in his work and it shows. Homemade and genuine cuisine with ancient flavours. Slow food presidium. It's impossible to choose what you eat because the chef does everything depending on seasonal products and availability. Nice experience and well done Francesco. Ad maiora

Un'esperienza indimenticabile! Lo chef Trichilo un ottimo padrone di "casa".....mangiato quello che c'era....meglio di così!

Typical trattoria researching and using wild products and ancient legumes such as "suraca" and other types of dishes. Bread with stone-ground durum wheat, cow's and sheep's milk cheese, wrapped in ferns and matured underground, freshly made sheep's ricotta, zeppole, olives in brine with wild fennel and finally burnt cream, set on fire when served made with goat's milk and eggs. Spectacular!!! Without a shadow of a doubt!!!

Zero km food, that's what the owner told me and I have no reason not to believe him. Genuine flavours, well cooked. The only note is that finding part of the starter already on the table is not a good idea, like bringing the soda to the table without being asked for and opening it. For me it's a waste since the wine it was good and we didn't even touch the soda. Perhaps the price should be diversified between the full menu and those of us who didn't have a main course or dessert.