Though they come from a family of pastry chef and opened their restaurant right where the family pastry shop used to be, the Fossaceca brothers, Antonio in the dining hall and Nicola in the kitchen, are sea creatures. And the Adriatic sea is the main source for their repertoire of solid and noble recipes, defined by a «made to order» cooking and a few manipulations, so restrained that most of the time they are difficult to spot.
This has been the case, for more than a decade, of the Mullet «in skapece», whose on-the-spot preparation gives it a crunchy and vibrant texture, or of the sea urchins, the prawns and the mazzancolle: raw materials turned local tradition, and vice versa.
folli amanti dell’alta cucina, in totale sono una ventina, sempre alla ricerca di emozioni. La causa? Un’irresistibile Passione Gourmet
