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A traditional and modern recipe from an Italian cuisine revisited with delicacy in Paris.
The duo, Fabrizio Ferrara and Federica Mancioppi, apparently like it. After the change of address, here is the change of name. The Caffè dei Cioppi becomes the Osteria Ferrara. Let fans reassure themselves, the recipe remains the same: a compromise between tradition and modernity. Tradition for the bistro frame to the old trend and products that come from almost all of the country. Modern for Italian cuisine revisited with delicacy. We start with a burrata with zucchini and almonds. A good bet! Ravioli stuffed with blettes and ricotta, butter and sage give everything to celebrate. In dessert, le with yellow plums, wild yoghurt and ripe blackberries is subtly delicious.
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