Lo Stuzzichino

The author casually stopped at Lo Stuzzichino years ago – maybe 2009? – and had an epiphany. Not because they offered some kind of high cuisine, but because here he found a great cuisine, a quality offer, with excellent products and lots of wisdom. Plus, there was (and is) him, the owner Mimmo De Gregorio: passionate, stubborn, humble. He perpetuates the tradition of the Italian osteriain a place of the heart, one of those spots you bring your friends to.

The dishes are always the same, like the Stuzzichino starters, a compendium of delights, the tasty Cutlassfish wraps, the Ravioli with a scent of lemon and clams and the Barbecued yellowtail steak with arugula and baby tomatoes.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it