You can sit and enjoy the lively elegance of Cinzia Mancini and taste her bold research of a unique model: she wants to shape her version of Abruzzo with a feminine, cutting-edge but light touch, distant from other more traveled culinary routes.
There’s a great character in her cooking. On the menu, lots of cold extractions, curdling, fermentation, emulsion, broths… And lots of aromatic herbs. We have the Sole in transhumance: with pine nuts milk, wild herbs emulsion, marine mustard, pine oil and potato crust. In short: how to blend waves and woodland.
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