Strengthened by the experience matured in Italy, which continues with the Mozzarella Bar and his work in catering, the culinary laboratory of this restaurant introduces us to gastronomic treasures mainly from Basilicata. Cavatelli with artichokes; piennolo tomato and buffalo ricotta; broad beans and chicory with toasted bread croutons; vegetarian meatballs; pork fillet in a blue cheese sauce with moscato wine. Truly varied choice of mozzarella and related dairy products. Quality and courtesy as befits true Basilicata natives.
Good Very good
Excellent
