Villa Fiorella is a previously run-down nineteenth century building that six years ago the Colonna family chose to renovate. The kitchen is run by young Marco del Sorbo, who trained as a chef in prestigious local venues.
We were happy to taste dishes like the Scallop carpaccio with lemon jelly, strawberry caviar and datterini tomatoes; or the classic Raw minced beef with an oil-cooked egg, a little garden of crunchy vegetables and a pleasant anchovy mayonnaise. But the best part are the first courses: the Fusillo in smokey eggplant water and raw red prawn.
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Ristorante con camere