I migliori ristoranti di cucina pizza e pastanella città Bassano romano della Viterbo

03/12/2023: Molto accogliente, ricette semplici cucinate ottimamente. il risotto alla zucca con crema di parmigiano era ottimo

25/07/2026: In a bucolic setting, with an almost enchanting garden, stands Villa Lo Bue, a manor house overlooking the cove of Porticello. Il Melangolo, a gastronomic establishment, is not a restaurant as such, but a food and wine association that opens its doors to the public and often organizes themed evenings, such as in this case, a Slow Food Circuit evening. Chef and hostess, Marta Messeri, a self-taught cook, simple, humble, and approachable. The menu features dishes that demonstrate research, with commendable simplicity, in which she is prepared to express herself and bring out the raw materials she sources with equal care and attention. Though elaborate and presented, the dishes, however, did not deliver the expected impact, much to our disappointment. A particularly positive aspect is the presence of the renowned Marsala winery Rallo, dedicated to the traditional local identity of fortified wines; She now practices organic and sustainable viticulture, promoting the native grape varieties of the province of Trapani. She provided and suggested excellent wines to pair with the dishes, which were complemented by a carefully chosen and delightful final touch. An interesting, relaxing, and overall enjoyable convivial event. Cost: €40 for registered participants, €50 for non-registered participants. Menu: APPERITIF - Tumminia crisp, with raw lobster prawns. Paired with: LA MAGGIORE grillo, naturally sparkling. STARTER - Revisited Caprese salad with tomato sauce, buffalo mozzarella stracciatella, anchovies, and their colatura. Pairing: ALBA ROSEA, a rosé made from Perricone grapes. FIRST COURSE: Fresh pasta filled with potatoes, tuna bottarga, black summer truffle, and lemon thyme. Pairing: BELEDA 2025 Catarratto. MAIN COURSE: Fried anchovies on a cabbage salad. Pairing: LA CUBA 2025 Grillo. DESSERT: Fruit ice cream. Pairing: MILLE, a semi-dry marsala, a 10-year reserve.