Simple but delicious was the name of the game here. Tucked in amongst the list of tourist staples are some interesting dishes (often involving horse or donkey) and it seemed as though it was going to be a place where the kitchen knew what it was about. And it did.
Bruschetta was light and fresh. A toasted slice topped with chopped cherry tomatoes, mozzarella, garlic and basil. Tasted fine, although the quantity of the topping was a bit miserly.
Fried porcini were the centrepiece of the other plate, topped with shavings of Parmesan. Alongside, a good dollop of a stiffish polenta. As always here, the polenta was served plainer than I would cook it at home ( where lashing of butter and cheese would go in). An easy dish. And absolutely superb – the earthiness of the mushrooms and the saltiness of cheese balancing with the bland polenta (so what do I know about cooking it, eh?).
For mains, sea bass split open; the central skeletal bone removed and the fish quickly grilled. On the other plate, two thin slices of veal escalope, dressed with a little Marsala sauce. Served as contorni, a plate of grilled vegetables and another of peperonata (the latter perhaps being the most delicious thing we ate – with the rich sweetness of tomato fully complementing the peppers.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.