10-01-2018
A glimpse of Mastro, Pescara, run by 25-year-old Roberto Mastrocola, an old pupil of Niko Romito
Dieci insegne tra Pescara, Teramo, Chieti e L'Aquila suggerite da Massimo Di Cintio, curatore del congresso Meet In Cucina Abruzzo, prossima edizione lunedì 29 gennaio. Nessuna di queste ha fatto (ancora?) ingresso nella Guida ai Ristoranti di Identità Golose
There’s something important happening in Abruzzo. It’s not about the earth, shaking from time to time, to remind us of its importance. We’re speaking of chefs and restaurants, new or renewed in style or management. We’ve been keeping an eye on them for some time and during the last visits they charmed us. The list could be longer: this is only an initial report, in alphabetical order.
Antico Torchio, hotel Castello Chiola (Via degli Aquino 12, Loreto Aprutino, Pescara +39 085 829 0690) A fabulous setting. For some time now it’s been directed by Dodo Chiavaroli, a young and resourceful man from Abruzzo now back from his travels. Until one year ago Emanuele Saracino was supervising the kitchen. He’s an important and experienced pastry-chef. Vito Pastore, 34, part from Abruzzo, part from Apulia, trained with him. We paid a couple of visits in the past six months: freed of any limit, they’re now working very well. Arca (Via Giuseppe Mazzini 109, Alba Adriatica, Teramo, +39 0861 714647) It looks like Massimiliano Capretta’s team has finally left the shade hiding it for a decade or so. After turning 40, he looks more serene and his cuisine is well defined. A couple of years ago his sister Dalila joined him in the kitchen. She’s more discreet and focused on pastry making. One should also remember that the nice Capretta was the first to speak of 0 km, organic food and healthy cuisine (back in the early Zero years!). Barcaccia (Piazza I Maggio 33, Pescara, +39 085 4217426) Many years ago, together with their family, Mirko and Massimiliano Di Cesare took over what was perhaps the most popular seafood restaurant in Pescara. Mirko has gradually renewed the style of cuisine to which clients were used. His offer is now sound and free of frills, a nice mix of creativity and flavour. The standards have grown significantly in the past couple of years.
Chichibio (Via Guglielmo Marconi 1, Roccaraso, L'Aquila, +39 328 9054831) Patron chef Raffaele Trilli is a sound guy, part of a historic family of restaurateurs. He trained with Niko Romito, worked with Valeria Piccini at St. Regis, then back to Reale and Spazio in Rome. Then two seasons with Mauro Uliassi and a year or so ago he opened his restaurant with his partner Cinzia who takes care of pastry making. A sound and promising place.
Daniele D'Alberto, chef at Borgo Fonte Scura in Silvi, Teramo and recently at Dorsia in Pescara too
Mackerel and miso, red cabbage and spelt at restaurant Tamo in Spoltore (Pescara)
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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