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
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