The Bianconis run a place of which culinary Umbria could not do without. Chef Valentino Palmisano, from Campania, has arrived in the kitchen. He’s skilled and intelligent. He could have simply replicated his cuisine here in Norcia, yet luckily he didn’t.
He brought his experience and excellent technical skills, and used them to interpret and enhance the value of the local area. Intense and clean flavours, gentle and well-defined (sweetbread, pigeon), show admirable clear ideas. A special mention goes to the Spaghetti with tomato sauce, a masterpiece of elegance and style, and to the desserts.
giornalista enogastronomico, direttore responsabile di James Magazine, ama la bellezza, gli Champagne e due colori: il nero e l'azzurro
Ristorante con camere
