Villa Fiorella is a previously run-down nineteenth century building that six years ago the Colonna family chose to renovate. The kitchen is run by young Marco del Sorbo, who trained as a chef in prestigious local venues.
We were happy to taste dishes like the Scallop carpaccio with lemon jelly, strawberry caviar and datterini tomatoes; or the classic Raw minced beef with an oil-cooked egg, a little garden of crunchy vegetables and a pleasant anchovy mayonnaise. But the best part are the first courses: the Fusillo in smokey eggplant water and raw red prawn.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
Ristorante con camere
