Antica Rocca - Trecasali

Very simple local. dishes of the local tradition very good. interesting portions both in the appetizers and in the first. friendly and friendly staff.

We stayed at the old tavern for a lunch, and what a lunch! not to find us very often in this area we opted to taste unpublished dishes on our palate, very traditional instead for those of these parts. from the beginning to the dessert we did not find defects, indeed, a lot of goto, abundant portions and raw materials of great quality both in the preparation and in the careful selection of the raw materials that are all produced in this territory. for appetizer we took the round of the bottom a cutter with the raw shoulder and the crush, culatello stool accompanied by fried cake. very well! as wine I was pleasantly surprised by the landlord who knew how to recommend a good bottle of upper gutturnio not only according to my order, but also and above all respecting my personal goto. one of the first we ordered was the “revelation of the hospital”, what I am sure dreamed for so long from today, and I recommend to anyone: guinea fowl with a reduction of fortana (black berry grapes) and red fruits. Also very good are the maltagliati to the ragù of cooked shoulder, creamy and golosi. to make the shoe at the end of the plate. according to the artichoke with baked potatoes whose particularity and goodness is found in the balance of the pharaoh's lean meat with the delicious stuffing, whose preparation remains secret, and the veil of sauce made of artichokes that closes the perfect buccone. to finish chocolate salami and an orange digestive. the prices are absolutely average: from 5 to 12 euros for beginners, on average 11 euros for the first, to 12-19 for the second. sweets between 5 and 6 euros. note of (stra)merit for service: attentive, with explanation of the dishes able to grasp the interest of the customer and, possibly, provide more detailed indications, without keeping cooking lessons or geography, which often inevitably end up for interiorvoking and cooling of the dish. in conclusion, what struck me most about the experience here in the ancient obsteria fortress: the informal and genuine climate both in the atmosphere and in the gastronomic proposals. I'll definitely come back!