To get here, in the heart of Irpinia, you must have a good nose. It will be necessary to follow the scents that radiate from this land-based cooking, in all-feminine hands (not two, but four); and it will be necessary to hunt down a price performance that is unusual for a starred restaurant, Italian or not.
The Fischiettis, the family that’s been at the helm of the restaurant for more than twenty years, will make you try some full, definite and neat flavors. Evocative yet with a contemporary charm. As you can taste in first courses like the Fava beans soup with chicory and pecorino, or the Linguine with asparagus, anchovies and powdered cherry tomatoes. Or even the unbelievably tender Lamb stracotto stew with smoked mashed potatoes.
origini bergamasche, adolescenze bolognesi, una vita da milanese con scappatelle torinesi, ma sempre cttadino del mondo. Come giornalista prima musicale poi enogastronomico, abbina da sempre le sette note a vini, viaggi e ristoranti: adesso oltretutto lo fa anche nelle vesti di music designer e sound sommelier. Curioso e indagatore, ha un debole per le nuove leve e gli chef più creativi
Ristorante con camere
