Uno di quei locali che se non ci fossero bisognerebbe inventarli… semplice, saporito e accogliente.
Con Concetta e la sua cucina radicata nella tradizione e nel territorio come una pianta d’edera, tutti sono d’accordo.
Dal gourmet raffinato fino al giovanotto con fidanzatina e pochi soldi in tasca, tutti fanno la fila (prenotate – è sempre affollato!) per gustare una cucina territoriale a prova di bomba, che curiosamente si ordina con un menù a caselle da riempire a penna!
Sorvolate sugli antipasti, spuntano fuori solo su espressa richiesta, e concentratevi su primi e secondi, dove dalla cucina, con una granitica stagionalità e mano sicura, arrivano gran belle cose.
Così, dopo le saporitissime paste con legumi e i tanti prodotti dell’orto, e la gloria locale di “pizz e minestra”, non perdetevi i piatti antichi dai sapori robusti come le pallotte “cac’e ova” o il misconosciuto “affunnatielle”.
Non da meno, valgono la fila anche le declinazioni del baccalà, ma anche tutto quello che è di carne.
Per finire, pur se non richiesto arriva il dolce, alias il classico “coppetiello” di mandorline zuccherate, senza dimenticare la giusta cantinetta che nei calici guarda molto al mondo “naturale”.
This is one of those places that if it did not exist, you would have to invent it…. Simple, tasty and welcoming. Concetta and her cooking rooted in the local territory and its traditions is agreeable to absolutely everyone. From the seekers of refined gourmet cooking to the young man with his girlfriend and little money in his pocket, everyone stands in line here (make a reservation – it is always crowded!) to taste a local cuisine that never misses. One curiosity is that you order by filling in the boxes on a menu with a pen. Take a pass on the antipasti; they are only made if specifically requested. Concentrate on the first and second courses. Seasonality is guaranteed and wonderful things arrive from the sure hands in the kitchen.
After the wonderfully tasty pastas with legumes and produce from the vegetable garden, and the local specialty called “pizz e minestra,” do not miss the antique dishes with robust flavors such as the pallotte “cac’e ova” or the little-known “affunnatielle.”
Also worth the wait are the interpretations of the baccalà (cod), but also all of the meat selections.
To finish, even if you do not ask, the dessert will arrive. It is the classic “coppetiello” with sugared almonds. There is a good small cantina which highlights natural wines, and from which you can order wine by the glass.
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