Isola di capo Rizzuto C.da Anastasia
Cucina creativa in ambiente elegante
Si accede in un salone con tavoli accuratamente apparecchiati.
Inizialmente viene proposto un omaggio del cuoco: un croissant con alcune gustose tartine e due polpettine, calde ripiene di melanzane e pesce.Scegliamo un bianco Ceraudo Petelia 13,5 gradi del 2020 che ci accompagna superbamente a tutto pasto. Lo chef proprietario fa capolino a ciascun avventore, dandogli il benvenuto. Quindi una tartara di polipo su un letto di ottimo pecorino. Molto buoni gli spaghetti cacio e pepe, ai gamberetti. Infine un cannolo rivisitato e cioè’ una pallina di ricotta con accanto la cialda sbriciolata. Insomma una gradevolissima incursione nellla cucina regionale, con ottimi ingredienti calabresi. Possibile scegliere anche dei menu’ degustazione. Insomma una testimonianza culinaria
d’eccellenza.
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