Antichi Sapori

In a region where home cooking is particularly good, Antichi Sapori stands out. And indeed Pietro Zito considers his grandparents and his parents as his masters. You’ll find all the features of a trattoria: a traditional décor, home-made products or sourced from small local producers, local cuisine, rich helpings, a nice and informal service.

The Antipasto Misto is like a reference to Aristotle’s theory of power translated into action: every day it’s the same, and every day it’s different. First courses include L’Azzardo... with mezze maniche pasta made with burnt wheat served with fresh broad beans, Pecorino and a reduced sauce of red wine, Il Classico... with puréed broad beans with wild chicory on toasted bread. 

Antonio Chinellato

docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants