The tavern from Gigia doesn't have a retro air of an Inn lived but calls for its famous mozzarella in a carriage with anchovy or with ham. Talk about mozzarella for a casertano is officiate a ritual of buffalo milk mozzarella, the callosities of the fiber, the hint of fresh fodder for months, then a mozzarella in a carriage is giving nobility to a product that tends to dry out, but the Marvel was for combination with anchovy. The salty and gamey marino anchovy gives a hint to this ancient food, unexpected! Less interesting is the version with ham, because frying is not enthused. Instead I was surprised the cedrata, gentle flavour and good accompaniment to bread and bread and bitters, in addition to the usual ombreta and wine goblets Treviso.
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