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Restaurant offering Sicilian and Modenese specialties, cooked in a traditional and familiar way.
It is ceramics with vivid colours coming from the Desimone Workshop in Palermo, which first attracts the eye. Once installed, we have the choice between Sicilian specialities and modenaises, (the region where balsamic vinegar is produced, and whose house offers the best wines), cooked in a "traditional and family way" by a Sardinian cook as youthful as the rest of the team. The burrata of Puglia with cherry tomatoes and rockets is simple but without restriction, as is stracchino on potatoes and balsamic vinegar. Linguines in the dry ink match the appetite in a very elegant way but we must not overlook the desserts, especially inspired by the mood of the day.
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Nous prévoyons d'y retourner avec la famille.
Un grand merci à Gabriel pour l'accueil qu'il nous a réservé, même en venant par le biais d'une box.
Ci vediamo presto.
Hélène et Patrice