Mugliatielli Irpinia in Ospedaletto dAlpinolo: Osteria del Gallo and Fox | |
| With this sultry and the usual confusion of the cost may be a good idea to take refuge in a cool place, maybe on the mountain Montevergine in Irpinia, and look amazed columns convenient traffic traveling in the opposite direction without obstacles. The restaurant opened in the center of Ospedaletto dAlpinolo, copetari of the country, that is the manufacturer of nougat, has remade the look in the room, leaving behind the style a little 'folk to embrace the essence of minimalist most up to date. But the essence of the place of Marisa and Anthony Silvestro, in which working children Emily and David Clare, remains the same, the same: a simple proposal, tradition, presented in a clean and elegant. Reach is simple: the output is Avellino West, at the roundabout follow the signs for Mercogliano and then Ospedaletto: Fifteen minutes and reach the large open space with spectacular overlooks the valley where to park. One hundred meters walk, time to take a peek at the beautiful winery organized for the public, then the inn. soul were saying: traditional dishes of Irpinia and products without derailments if not in the final pot of cheese in Italy where it goes and of course in France. An earthy setting, with a few flicks such as marine pettola (fresh pasta) with anchovies, and of course all the different variations of cod, the only way to eat the fish of the generations gone by. During this period, presented with the walnuts, just to stay on the land. Instead of the usual battery of appetizers second kill, you can choose from three proposals (Parma summer terrine of chicken, sliced \u200b\u200bmeats from own production), then turns to the first (with metals ravioli, lasagna with vegetables and mushrooms, classic soup of escarole and beans). The strong point is still made up of seconds, each of which is worth the trip: rabbit wrapped, the strips of chicken with vegetables, sirloin with porcini and finally mugliatielli (entrails of lamb) baked, delicious, always in the paper. Finale with cheese or with a wide selection of desserts which dominates nougat obviously declined in many variations. Very interesting wine list with vintages in depth and just charged to run the winery. Bianchisti I suffer a bit 'because it is dominated by red. But, thank goodness, with a kitchen that allows us to drink it, for once. |
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