by Pane Cafone, nickname di un giovane brillante avvocato (Giovanni Gravina) innamorato del “buon” cibo; il suo motto, infatti, è “TO EAT IS A NECESSITY BUT TO EAT INTELLIGENTLY IS AN ART“.
Ebbene si, sono riuscito ad andare a cena dalla chef Marziale, forte della curiosità arrivata (di fama già era nota), dopo aver visto i suoi piatti a Masterchef. Per me, che sono un appassionato di cucina che non mangia pesce, trovare una tale varietà di piatti “fishfree” era come un invito a nozze!
Certo quando hai tanta curiosità e tante attese, può succedere che il giudizio alla fine non sia al livello della premessa. E così è stato. Visto però che parliamo di un ristorante e di una chef stellati, ho voluto fare ordine nelle mie idee per esprimere il giudizio più oggettivo possibile.
Proprio per questo motivo ho deciso di dividere questa recensione in due parti, una oggettiva ed una soggettiva per non confondere aspetti che tra loro non vanno confusi.
by Pane Cafone, a young and brilliant lawyer (Giovanni Gravina) nickname, in love with good food; his motto is, in fact, “TO EAT IS A NECESSITY BUT TO EAT INTELLIGENTLY IS AN ART“.
I managed to go to chef Marziale, after having seen her dishes on “Masterchef”. Since I do not eat fish, to find such a variety of fishfree” dishes was amazing!
It could happen, of course that when you have such expectations, at the end your opinion is not on the same level’s premise. And so it was. But, since it is a starred restaurant I had to make up my mind and express an objective judgment
For this reason I decided to divide this review in two parts: an objective and a subjective one, in order to not confusing different aspects.
It is objective that the service has been poor for some reasons and good for others.
Poor because you can’t wait 45 minutes to order, receiving only a very good salted mignon sfogliatella (each) and asking for the water several times.
Poor since we asked twice for the menu and they brought the cutlery two times after we ordered. Maybe the maitre has been a bit rude in forcing us to choose the dessert, justifying it was only to avoid the wait.
Once ordered, everything has been served in time, That means that the problem was not the kitchen but the restaurant’s efficiency
Let’s talk about the subjective part, that is the dishes. If one likes something and the other don’t it is about tastes, and for this personal and subjective.
I ordered the mozzarella ball, the up side down pizza and the three tomatoes paccheri
I dreamed of the ball until I tasted it. Incredible breadcrumbs, and the idea of recomposing the mozzarella after stuffing it.
The result is very deluding though (maybe because of the high expectation). First of all, the ball was at room temperature. Being fried, I was expecting it to be hot. Then, I could not fell the pesto tagliolini’s taste. What a pity!
Concerning the up side down pizza I think it is a very funny idea: the soft mozzarella contrasted with the crumbled bread spread both inside and on the dough. Good the tomato
While I was eating it I realized I was having a deja vu. Only after few days I realized what was it: me and many others had already eaten that dish, less sophisticated!
Who never tried the provola cheese (not the fresh one but after some days in the fridge) baked?
All this was a big delusion.
Unfortunately the situation didn’t get better, it worsted with three tomatoes paccheri’s arrival.
The pictures and description let me choose it. In the dish there was paccheri of Gragnano (I had better ones) with tomato puree, what a delusion!
The three tomatoes cooked in three different ways preparation has been flattened by a mix of this different tomatoes puree. In a starred restaurant I would never expect to be served a tomato puree pasta.
In conclusion the dessert has been the right increase. The gianduiotto is amazing and the taste is intense, the way I like it.
I also tasted thefinta carbonara that did not enthusiasm me so as the other’s dishes presentation.
A brief, subjective note for the restaurant. In spite of the chef says it is vintage when people criticize the restaurant, I must say that not all the old is vintage and not all the vintage is beauty. I didn’t like it a lot, since I have to fell at my own ease. I found the lighting, in particular, more suitable for outdoor and.
The bill is not expensive.
But the restaurant is difficult to classify.