For Chef Paolo Viviani the attentively selected local raw materials are one of the strongpoints of his dishes dedicated to the territory, to which he adds an always balanced dose of creativity, even in his most classic recipes.
Start with the firm Biscuits of Parmigiano with raw meat, or with the buttery Salted cod creamed with potatoes. Then continue with the Raw amberjack in the pacchero pasta with burrata, the tomato mayonnaise and the olive extract.
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Ristorante con camere