He’s from Piedmont, she’s from Salento. Seven years ago, they decided to take over this place in the heart of town and to transform it into a restaurant offering good food. The interiors are elegant: white tablecloths, exposed brickwork, bottles and contemporary art.
They have built a menu that is not strictly autarchic. Marco has reinterpreted classic flavours. Even the plin pasta, the “pinched” agnolotti, in the summer have a new take, and become full of bouillabaisse. And the cube of fassone is cooked on embers of thyme, and served on a brick of red salt.
viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori
