Mario Porcelli studied mountain food in all its ingredients and features, learning to master the techniques, the flavors and the pairings. Without ever forgetting his Apulian origin, which we can find in the vegetable symposium – baby fava beans and chicory – revisited without any major distortion.
On the menu, a journey between South and North, we will find dishes like the Tagliolini with basil, mantis shrimp, sea urchin and black garlic, where the iodine essence of the sea urchin brings us in the heart of the Mediterranean, or the Smoked potatoes ravioli with crescenza, asparagus and truffle, which will pull us back to the womb of the mountains…
autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali
Ristorante con camere
