Tripe is the protagonist in this typical trattoria. Served with salt and lemon, it is locally known as ‘O per and ‘o muss. It is an excellent dish; it is fresh, straightforward, and surprisingly light. The parts of the cow used offer an uplifting variation of textures on the palate. The best is the breast; it is the most compact, flavorful and prestigious among all of the ingredients. The variation called La variante al sugo has a rich and opulent aspect, but is also surprisingly delicate. The aromatic strength of the tomato overpowers the quality of the raw materials. Nevertheless, the acidity compensates for the sweetness of the meat giving the palate a perfect balance of flavor. The other strong suit of the trattoria is their seafood. We appreciated the originality of the spaghetti with calamari and peas. The was limited by a certain separateness among the ingredients, but on the whole the dish is satisfying.
The portions are always generous, the service is family-style, and the dining room is simple. Overall the cooking is admirable, but the quality of the tripe remains the main reason for a visit here.
Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. Continuando a leggere acconsenti al loro utilizzo. Puoi disattivarli quando vuoi. AccettoRead More
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.