The owner Enrico Pierri, sailed Neapolitan chef for several years in the capital, guarantees

For those who write the reviews of the restaurants the food critic of the printed paper? Blessed are the days when he could cultivate the niche, but today, with the portfolios raining blood while online are very reliable -free- blogs and social networks to date, who is buying a magazine to read restaurant reviews? toi
Enzo Vizzari, director of the guides L'Espresso, argues on the pages of the weekly Roman with archrival ever, Michelin, for the "telegram with which the driving liquid SanLorenzo of Rome, the city where many 'stars' seem moreover extravagant ".
Simply write the menu offering "modern dishes and seafood specialties" toi by six editions, "without changing a comma, or a word" toi is actually an understatement for "one of the three or four best restaurants in Italy."
The owner Enrico Pierri, sailed Neapolitan chef for several years in the capital, guarantees "fresh fish dishes that almost breathes", but beyond the raw "certainly now among the best around," simple joys but intense as linguine squid with garlic and olive oil, rosemary and anchovy sauce, fried lightweight, Catalan red shrimp and prawns, sea bass in salt.
It's called trattoria toi but "how it looks", it is not for sure. More a modern restaurant "which would benefit toi some plants here and there," says with appreciable aesthetic sense Gianni Mura on Friday of the Republic. Trattoria instead for the ideas of the owners, husband and wife, "high-level, with a nice wine list, too cup and half bottles, at honest prices."
At San Giovanni toi you eat well what do you expect to find in Piacenza with appreciable toi trespassing Piedmont (veal with tuna sauce bagna cauda in summer and in winter), and attention on the front bio especially vegetables from the family.
Try the sausage, anolini stewed in broth third (capon, beef and veal), the duet of raw meat beaten with a knife (horse and beef), but the "highest rating goes to the cheek of beef glazed Gutturnio you potato cream of Vezzolacca, toi high val d'Arda ".
The small and cozy inn in Borgo San Paolo, Turin, is the hot tip of Charles Pietrini Petrini, founder toi of Slow Food, on the Travel Republic. The old Carlin, most likely one of his rampant ghost-writer, really like the way Steven Lazzarini handles both room and kitchen, the latter focusing on re-reading of the Piedmont tradition.
But the chef and owner of the restaurant excels in stuffed pasta "managing to enhance both the pastas that the filling, as in the case of small agnolotti with seirass". toi Among the latter, if you like, do not miss the snails, and before you finish your meal take some advice from a few cheese selection "wide and careful."
Changed the floor, arranged a room and made other interventions, in short, the classic refreshed. Here's how they spent the month of January to restaurant Il Porto, reveals him to the writer gourmet Allan Bay in the Corriere della Sera.
"But above all, they created an elegant corner near the entrance, with an L-shaped counter where you can quickly eat oysters, raw fish and a handful of hot."
The changes stop there, for the rest of the room opened in 1965 by Domenico Buonamici and today led with his daughter Barbara reconfirms seafood "Milanese", that is inspired by the most varied traditions of Italian, which made him known among the Milanese .
Orinoco March 22, 2015 at 14:01
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