Simone Parisotto from Milan and Alessandro Caporale, a quintessential Abruzzo-man, had one dream in common: since they were kids, they wanted to become chefs. Their small, beautiful restaurant is located in one of the most fascinating stretch of the region’s coastline, Costa dei Trabocchi.
The trabocchi, ancient fishing devices, are also the inspiration for the restaurant’s architecture. Their food stands out for its successful blending of ethnic ingredients and local products. The menu joyfully plays with both sea and land, with well structured dishes such as Cataplana octopus with clams, liver sausage and paprika, or the Quail with sausage, savoy cabbage and chopped liver.
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
