For half a century this historic establishment has celebrated Apulian raw materials, taste and a rustic selection of traditional recipes. The food is rich, captivating, Mediterranean. Rosanna takes care of the dining room and of the homemade cakes. Paola is in the kitchen with Livia, paying no attention to mother-in-law and daughter-in-law clichés. Martino has been working by the grill since 1968, when they opened the restaurant.
The wine list reveals the evolution that has happened in the meantime. The food does the rest: the Fusilli pasta with Negroamaro with ragù of pork aromatised with juniper and fondue of caciocavallo is like an adventure between Apulia and Basilicata.
Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa
Ristorante con camere
