The new deal of this venue halfway between the Adriatic and the Appennines has the face of Giuseppe Gasperoni and his under-30 kitchen staff. The only exception is his mother, Carla Zanni, also a key advisor when it comes to pasta dough, wild herbs and local flowers. The chef shows a great awareness of his territory, as well as a precise and bold design, that we found in the Tongue with fermented tomato water, string beans and almonds; and in the Creamed opposite-leaved saltwort with squacquerone and striped prawns: all stylistic peaks that are still occasional but anticipate the successful course that awaits, once again, Il Povero Diavolo.
folli amanti dell’alta cucina, in totale sono una ventina, sempre alla ricerca di emozioni. La causa? Un’irresistibile Passione Gourmet
Ristorante con camere
