The girls in the dining room have the elegant pace of a prestigious restaurant, but a friendlier approach. The same style is used for the renovated 400 Gradi, which stands out from a multitude of bland places thanks to patron Andrea Godi. Start with the fried cone, filled with cream of Malandrone cheese matured 30 months, plus pesto of rocket, ginger and dehydrated olives.
The dough is the same used for the pizza: Neapolitan, crunchy and silky. Don’t miss Fantastica, with tips filled with ricotta, topped with fior di latte, cream of pistachios and chopped pistachios with mortadella. Or Laccio, with cream of onions from Acquaviva, tuna from Torre Colimena, taggiasche olives and celery cooked in ice.
Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa
