Agorà

At the gates to Cosenza there’s a lovely place in an area poor of high-quality establishments. The chef is young Michele Rizzo, born in 1987 and raised between the sea and the beautiful National Park of Pollino. He shows a profound respect for the raw materials offered by the Ionian Sea.

The format is easy; if you give the go-ahead with the starters, an infinite series of delicacies will follow. Then as for us, there was a second helping of lobster della Secca, which is first used to season spaghetti di Gragnano, then is paired with caviar and frajotta (a local sweet and savoury jam with chilli pepper) in a main course worth licking your fingers. 

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it