Magione Papale is the small relais (two restaurant, the cozy, gourmet one and the traditional Salone dei Granai, and about fifteen rooms on top of that) where the chef William Zonfa cooks with his strong nature and personality, as well as a deep self-confidence.
His dishes are the products of a long work, made of extractions, different types of cooking and bold pairings that today have yielded an original style and have become suitable for every palate, even the more naïve. There’s a reason if the Castratissimo, an incredibly tender cube of lamb wrapped in a veil of reduction sauce, is not leaving the menu.
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
Ristorante con camere
