In certain circles, recent developments in Italian cuisine have literally caught fire, and the chef that stands out for his dedication to feeding the flames of grill work has to be Errico Recanati, grandson of the late Andreina Isidori Bartolini, the undisputed queen of Italian barbecue. Errico learned the secrets and potential of cooking with fire from his grandmother, then relied on his instincts to master ancestral methods of barbecuing. The approach is extremely linear and simple, requiring few tools and much patience. Hot coals are the star of the show when it comes to slow cooking, smoking and use of the spit. Recanati has elevated prehistoric techniques to all-new heights. The exquisite, juicy tenderness achieved for each type of meat depends on just the right dose of smoke. “It’s all based on solid traditions, to which we apply new techniques and methods” is the perfect introduction for Andreina’s truly surprising tasting menu. After lengthy experimentation, sweetmeats (lamb’s spleen, heart and liver) might very well be considered the new bottarga. Tenacious and prepared with the utmost care, this is no-frills cooking that packs a punch – straight to the heart of taste.
Via Buffolareccia, 14
60025 Loreto (AN)
+39 071 970124
Number of seats 45 | |
Closed Tuesday. Wednesday lunchtime
Holidays They vary from year to year
Credit cards All