Trattoria contemporanea
A young team led by talented chef Davide Marzullo surprises guests with modern techniques and cuisine, offering dishes that showcase both national and international flavours and combinations, including a completely vegetarian - Istinto - menu, including a not-to-be-missed risotto with goat's milk, capers, liquorice and soya. At lunchtime, the menu is lighter, but you can also enjoy à la carte specialities and three tasting menus (with varying numbers of courses). The industrial redevelopment of a former cotton mill provides a fitting backdrop for all this energy.
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