A cosy delicious little restaurant, both in terms of décor and food. Alessandro Casciola carefully renovated the place, creating the perfect atmosphere for a 2.0 osteria. What’s really surprising, however, is the food, thanks to the way in which Valentina Urcioli approaches her role: modern and very balanced, always connected with the territory, it shows a grace that is uncommon for the area.
Try the Agnolotti di magro, with sheep’s milk grana and raspberry vinegar; the Pigeon, cabbage, beetroot and preserved rose; the Mousse of gianduja, with dark chocolate and passion fruit.
giornalista enogastronomico, direttore responsabile di James Magazine, ama la bellezza, gli Champagne e due colori: il nero e l'azzurro
