In 2012, Franco Franciosi and his sister Daniela opened this modern-looking restaurant where the warmth of light wood combines with the white walls and the sunlight seeps through the huge windows. We find this same balance in the menu, designed by Franco and the young Francesco D’Alessandro; local produce takes the center stage, maybe home-grown in the family garden, like the grains used for the pasta and the bread.
The Rice and grits (frascarelli) soup with calamari spillo and shrimp, lentils, carrots and thyme and the Sopravissana sheep with bread and herbs, slow-cooked the old-fashioned way, are to die for.
esperto di comunicazione, giornalista, da quasi trent'anni racconta di ristoranti, di vini e di territori. E' fondatore e curatore di MeetInCucina, congresso di cucina regionale
