Salvatore Tassa is a very well-read man, full of curiosity and ambition; he has no interest in trends, fashion and definitions. He keeps to his woods, where he develops his ideas. When you taste his dishes, you remember why it’s always worth travelling those 60 km from Rome to arrive to this place that isn’t even that pretty.
There is no à la carte menu: only two tasting menus and the chef’s whim; there’s a menu with the classics (with the legendary Fondant Onion from 1990); and one with current inspirations: Wild egg, Pappardelle with cryoextraction of onion and saffron, Beef, juniper and orange...
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