There’s no doubt Stefania Di Pasquo is one of the persons on whom you can bet to promote the beauty and the food heritage of Molise with a new vision. She offers a traditional cuisine but made lighter and renovated. You can enjoy it through the tasting menus of 5 or 6 courses, or by choosing from the à la carte menu.
The combination of ingredients is spot-on. We recommend Veal tongue with fennel and oranges, Chitarrina pasta with quail ragù and lemon thyme, Linguine with friggitelli and liquorice, Duck with hazelnuts and pomegranate and the Chestnut dessert with ricotta and passion fruit.
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
Ristorante con camere
