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.
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Ristorante con camere
