In business now for three generations, this place is an example of synergy of intentions and knowledge. It presents and authentic story of the territory that is strongly tied to the farming culture. It is a little corner “on the border” capable of uniting places and time periods that appear to be far apart.
Sitting down at one of the Fischetti family’s tables, a driving force since 1988, at the Oasis Sapori Antichi restaurant in Vallesaccarda, is like going to Sunday lunch at your own family’s home. Words exchanged, movements and gestures all create a comfortable family atmosphere.
In the “sala da pranzo” (dining room), where there are rustic sideboards, fresh anthurium and grandmother’s lacework on the tables, the interior is curated down to the last detail. The same care reigns in the kitchen, where the attentive charm becomes concrete, as evidenced in the proposed dishes.
As for the specifics of the culinary proposal, beyond the à la carte choices, the menu proposes tasting sequences that are centered around “pranzo all’antica,” or the house’s pasta dishes. They are dishes that have their regular customers driving kilometers, from in and outside of Campania.
The welcome is made up of house-made breads and purple eggplant served with a brunoise of tomato to accentuate the taste. This is followed by one of the Fischetti’s classic dishes that is different from the usual: a veal carpaccio served with cow-milk stracciata, Avellane hazelnuts and raw tomato. The volume and flavor are well balanced here.
A comforting dish comes next, considering the first cold autumn days: a seasonal soup with Del Prete chestnuts, mixed mushrooms, Quarantini beans and cocoa beans. It is a well-balanced and healing dish with a lightly smoked flavor given by the chestnut.
Among the first courses we recommend the risotto. Every year the Fischettis propose their new annual version. This time it is with Gran Riserva Carnaroli rice, red turnip, buffalo-milk blue cheese from the Azienda Aurora and dehydrated raspberries. There is well-executed cooking and technique in this dish.
There was a tasty free offer from the kitchen, a dish that is highly requested by their customers, a ravioli with ricotta, walnut and burnt garlic sauce. It was mouth-watering and creamy!
And finally the main course, the only item on the menu over 20 euros (25 to be exact), is the veal fillet accompanied by celeriac, red cabbage and spherification of traditional Modena vinegar. It is succulent and decently balanced.