Un locale intimo e raccolto, una vera casa, una piccola bomboniera insomma, di stile, serafica, in cima ad una magnifica scalinata nel cuore di Numana. E’ forse l’unico ambiente possibile per accogliere la cucina di Alessandro Rapisarda, chef per certi versi geniale, che offre immagini culinarie delle sue origini e della tradizione. E’ saldo Alessandro nelle scelte, è deciso nel rispetto del suo credo, anche quando trasfigura forme e consistenze, in un gioco matematico che alla fine porta allo stesso risultato: una cucina chiara, lampante e cristallina. La Zuppa di Moscioli è l’archetipo di questa filosofia: il prezioso mollusco, punto saldo della tradizione, inserito in una complessità circolare, che vira dai toni amari, a toni dolci, acidi e aromatici, salati, inseguendo un’identità gustativa che alla fine sarà presentata in tutta la sua semplicità.
Oggi Casa Rapisarda è sicuramente una delle tavole più interessanti della Regione. E i margini di una crescita ancora superiore ci sono tutti.
This is an intimate and cozy establishment; a real home. It looks like a little miniature of angelic style on the top of a magnificent staircase in the heart of Numana. It is perhaps the only possible place that could house Alessandro Rapisarda’s cooking. He is a genius chef who offers culinary dishes from his origins and tradition. Alessandro remains firm in his choices and decisive in his respect for his credo, even when transforming shapes and textures. It is like a mathematic equation that always produces the same result: a clear, striking and crystalline cuisine. The Zuppa di Moscioli is the archetypical example of this philosophy: the precious mollusk, the solid rock of the tradition, is inserted into a circular complexity that exudes bitter tones, sweet, acidic, salty and aromatic notes creating a flavor identity that is presented in all of its simplicity.
Today Casa Rapisarda is certainly one of the most interesting tables in the Region. The necessary conditions and elements for an even larger growth are all there.
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