Niko Romito’s training school forged a whole new generation of chefs who are implementing his teachings and discovering new ideas of cooking. Among them, Gianmarco Dell’Armi benefited from being raised in a family of restaurant owners (he dedicated a delicious tortello to his mother Marcella’s ragu).
There’s a fish choice for each course and a variety of meat and offal. Any conflict between peaks and roundness is confronted without fear, as with the Spaghetti alla chitarra with liver sausage, chicory and pecorino and the wonderful Spiced guinea fowl with roasted peppers and grape must.
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
Ristorante con camere
