Minghino Cadadia - AVEZZANO

Definitiw the best restaurant in the opposite and beyond. chef emilianos dishes are a welcome between tradition and innovation that can delight me every time. I go back to this place willing to any change of menu and I recommend it to everyone, especially for the incredible relationship between quality and price.

Local kitchen presented on careful wise. quiet and relaxed environment. the hand of the cook is exceptional on fried foods, never fat or heavy. I have tried a vegetarian menu based on products from young local farms. all well seasoned with a note by hummus with really delicious chicory. price correct for the quality of the offer. improved weinlist. in the end one of the few quality places in the whole of the opposite.

What about this place and its kitchen? if I tell them that when I get lost in a whirlwind of feeling, fragrances, taste and emotions, that is enough for them? the perfect combination of simple ingredients and tasteful dresses finds itself between the elegance of taste and the satisfaction of the palate, between tradition and nouvelle cousin. I like it, and every time I come back! one must try!

The minghino restaurant cada dia is undoubtedly a reference point for the abbruzzen and Italian restaurants, the friendly and qualified staff welcomes them in a warm and comfortable environment, accompanies them on a pleasant and stimulating journey under the traditional regional oriented, usually reinterpreted and with products of the highest quality, combined with crying always excellent and important, all designed to give the customers an experience of the so exquisite restaurant

Minghino is my reference restaurant in Avezzano. The atmosphere is welcoming and elegant, it would look great in Berlin or New York. The familiar warmth can be seen in the small details, such as the small handcrafted favors at the center of the table made with hand-painted stones by the chef's mother, or the vegetables that come, when possible, from the family garden. Culianaria's professionalism, on the other hand, can be seen in the courses, which are always in tune with the cycle of the seasons, and therefore the seasonality of the raw materials that are often peculiar to the territory: saffron from Vallelonga, wheat flour from Solina, lentils from Santo Stefano di Sessanio, for example. Emiliano, the chef, is always available to explain what his idea of ​​catering is based on the solid regional tradition and then revisited with the touch and taste of the professional. Vegan friendly.