Felice Lo Basso has settled in town and now has a place with a marvellous view of the Duomo. But this doesn’t mean he’s forgotten his Apulian origins, as proven by his menu Un viaggio in Puglia: the cook moves with skill and creativity, reinterpreting pillars like Rice, potatoes and mussels, Tagliolini with turnip tops, squilla mantis and bottarga, Panna cotta with almonds and extra virgin olive oil gelato… There’s more creativity in the Risotto with turmeric, pumpkin, mackerel and citronella. While the Tortelli with burnt wheat, filled with horse meat and a mousse of Pecorino recall Apulia.
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