Pescion

You can find him here everyday, summertime to wintertime. If this wasn’t his restaurant, it would be his home. Then again, Luca Mastromattei’s first passion has always been the sea. He expresses it through his other passion, cuisine: inventive and personal enough to avoid the classical offer of coastal dining, his style is getting stronger and stronger.

He uncompromisingly highlights his raw materials: you can tell it from the crudités and the starters as well as more structured dishes such as the Mullets, snails and reduction porcini sauce, the Fusilloni with celery, purple potatoes and oysters, and the Sea bass cutlet with asparagus and black truffle.

Massimo Di Cintio

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