You’ve got to love Daniele Citeroni, the tireless master of ceremonies of his kitchen and of the goods of the Piceno area. He started really soon, growing inside the venue he bought almost 18 years ago. Today, in this historic building in Offida, one of the most beautiful towns in the region, you can find a blend of memory and truth in dishes that develop ingredients before culinary tradition: the classic welcome is its peculiar Lacey Pancotto, then the Salt-crusted onion with goat cheese, the Risotto with rabbit porchetta and radicchio ice cream, and the Squab with a marble made of truffle and squab liver.
esperto di comunicazione, giornalista, da quasi trent'anni racconta di ristoranti, di vini e di territori. E' fondatore e curatore di MeetInCucina, congresso di cucina regionale
