17/01/2025: Fixed stop when I get home. Pasquale and Luigi are always impeccable and hospitable, like the cuisine of this jewel of local food and wine. Great care and choice, as the name suggests, in the raw materials, in the preparation, in the attention to the details of the service. Absolutely worth trying.
27/11/2024: “No love is more sincere than the love of food.” -Cit.
I have always believed that choosing to eat "well" is an experience that few decide to undertake with full awareness and interest.
Either for economic reasons, or for prejudice linked to "reduced quantities", or for a certain aversion towards new things, or for a so-called "food ignorance" that does not allow one to go beyond one's own tastes, one's own traditions, one's own standards.
It's difficult to go beyond your own "comfort food"; sitting at the table in a restaurant involves a complete act of trust in whoever is preparing the dishes ordered for us, who is recommending the best wine for those dishes.
Eating is an integral part of a journey, an experience to be lived in parallel with temporarily moving away from one's land of origin; it involves experiencing, knowing other people, and experiencing other people.
“Scelto” struck me for this: tradition, innovation, flavors in a traditional key but with pronounced and marked notes of innovation that are never intrusive, the wine cellar is also excellent.
For us: a Chardonnay native to the Sicilian vines and a Primitivo coming from the warm Salento.
Bread and breadsticks made by them, accompanied by fine oils originating from Tuscany and Puglia.
An appetizer divided into two: “Croquetas de jamon with potatoes, béchamel and Iberian jamon, following the tradition of Neapolitan Sunday for my husband: “Mafalde with Neapolitan ragù” and for me, a lover of truffles, especially white ones, “Tagliolini with truffles".
The highlight, the discovery for both, was the: Ribeye Wagyu from Japan, in particular from the Kobe district where these highly prized breed cattle are bred.
The meat presents itself to the eye with a marbled appearance, with more or less evident veins depending on the marbling.
The greater the presence of fat among the fibres, the better and more valuable the meat will be. And ours was just like that: very tender and with tasty fat.
To conclude on a sweet note, a chocolate sphere on which our very kind Luigi poured some hot chocolate, and inside the sphere salted caramel, fior di latte ice cream and peanut pralines.
The prices are a little high, but you pay for the quality, but above all you can see it and it is appreciated by people like me.
Thanks for everything!
Google
TripAdvisor