Bottega Culinaria

You can sit and enjoy the lively elegance of Cinzia Mancini and taste her bold research of a unique model: she wants to shape her version of Abruzzo with a feminine, cutting-edge but light touch, distant from other more traveled culinary routes.

There’s a great character in her cooking. On the menu, lots of cold extractions, curdling, fermentation, emulsion, broths… And lots of aromatic herbs. We have the Sole in transhumance: with pine nuts milk, wild herbs emulsion, marine mustard, pine oil and potato crust. In short: how to blend waves and woodland. 

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it