LA CREDENZA

The restaurant offers cuisine that takes its inspiration from the region in order to offer dishes with a modern slant, created with high quality raw materials. The chef Giovanni Grasso is endowed with a great technique and the right amount of creativity to refine the traditional local dishes: pumpkin, pesto and amaretti mousse ravioli, liquid pigeon ravioli, prawns wrapped in kataify pasta, pepper reduction, basil purée, lamb marinated in coffee, maize ragout and aromatic herbs. Among the desserts the mousse with white chocolate and carrot, fennel sauce, celery and ginger is worthy of mention. The cellar stocks over 900 labels.