I migliori ristoranti di cucina pizza e pasta in Foggia

01/04/2024: The best place to eat and sleep in Foggia, away from the city traffic!

24/03/2024: On 03/23/2024 we arrive for dinner for 4 people, having booked in the afternoon, they immediately couldn't find our reservation, shortly after they seat us and then a waitress comes to take the order. Let's start with a plate of raw ham aged 24 months, with 500g mozzarella braid, two carbonara donuts and cheese tasting, or at least that's what was written on the menu. A few minutes later we get these dishes where: the raw ham (although good) is not it was aged for 24 months, 500g mozzarella of mediocre taste, but the first flaw of the evening: the famous cheese tasting, which was anything but tasting, served on a plate with 3 types of cheeses completely tasteless and devoid of maturation or particularity . Next we order two grilled picanhas which arrive "buried" in a bed of rocket and a cheese, which wasn't parmesan, and when we started eating it it was rubbery and difficult to chew so much so that we chose not to continue eating, plus a course of rigatoni in stracotto of pezzente sausage which, in addition to the incorrect cooking of the pasta, turned out to be a pasta with tomato sauce, subsequently a Marche rib-eye costing €52/kg was served which was served completely shredded on the plate and completely inedible, at this point we ask you to bring it closer a restaurant manager, explaining the inconvenience and asking to take away the dishes for the reasons mentioned above, the only thing the kitchen had to say was to show us the piece of picanha saying that it was actually such a piece when it was never put in doubtful about the piece of meat but the consistency and cooking, no other comments regarding cheese or raw or completely shredded rib. Despite everything we decide to taste the homemade desserts which turned out to be of good taste. The high point of the evening was the bill, where when we went to the cashier we were pointed out as "ah, you're the meat guys" who don't know the anatomical pieces of the meat, when it was enough that out of respect for the customers they avoided justifying the unjustifiable, what pushed us to do the review, because beyond a taste and quality that can be questioned, it was enough to show humility and professionalism towards customers, rather than continue with a certain smirk and air of superiority, I hope that the Celone of the past can regain the fame and esteem we had. And we invite you to reevaluate the quality of the kitchen and who should manage it