The Di Tillio brothers chose to go back to Civitella Casanova, and as soon as they got out of the car and surveyed the piedmont country of Abruzzo, so rough and wild, that choice felt immediately right. The cooking of the chef Cristian and his wife Cristina is always interesting and at a really affordable price, reaching its balance in a combination of structure, temperature and contrast between mainly local raw materials and exotic inspirations.
Worth tasting: the Tortello di genovese with potato velouté and roasted tomatoes, or a classic like the Piglet with quince preserve.
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
