“Smoke” and “flames” are the two elements which best describe the cuisine of chef Errico Recanati. It all began with grandmother Andreina’s skewer which from 1959 to today has never stopped delighting their guests. They now continue to do so with Errico’s great research into everything from the woods in the char grill to the different methods for smokes to the different cooking techniques. It is all tied together by an aim to rediscover the typical artisan traditions of the Marche region which not only bring dishes to the table, but also history and emotion. An example are the hazelnut tacos, beaten venison, miso, fresh hazelnuts, flowers and green sauce. Another is the iconic “Vincisgrasso” or the fun welcome dish “Facciamo un’oliva ascolana.” (let’s make a fried stuffed olive). The cacio e pepe with 7 types of pepper is agreeable to any palate and illustrates the careful research into the raw materials done by this establishment. The meats are treated with competence and offer a taste of incredible delicacy. Every dish is a masterpiece of consistency and flavor, enriched by an elegant and fun plating on the dish. The desserts are up to the standard of the rest of the offer. The service is cordial and relaxed. The wine list is one of the points of pride for this locale, which has a well-stocked cantina and a solid variety of vintages. It is difficult not to leave in an excellent mood.
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