De Santis - CAMPOBASSO

Great! Fantastic! Perfecton on italian cuisine from tagliatelle al dente with shaved truffles, to grain fed entrecote steak cooked perfectly rare. Tiramusu to die for. Grazie Mille Senore DeSantis!

We were there with our friends, for a night out. Via Marconi is quiet at this time of year, and the scxorching heat was lessened by a gentle breeze. Mario, the chef, gave us an abundant starter with local salami and cheeses: we were 5, and we had a double starter that was more than enough for us. A friend is allergic to honey, traditionally served with cheese, and he gave us homemade lemon marmalade giving us some to take away afterwards. Starter included ciabotta or ciambotta, a mix of cooked vigetables in a tomato souce, and tiny tasty portions of parmigiana. We had a lovely pasta alla campobassana: it's a local type of pasta, tagliatelle al filo, with capocollo, pecorino cheese and onion. A gentler, tastier version of gricia, that's carbonara without eggs. Capocollo was definitely tasty, much more than usual guanciale, and onion was thin, just in the background, smoothing the flavours. A Tomahawk of argetnine beef, spiced by the chef with salt and rosemary, was given already spliced and we had trouble finishing it. Side dishes were potatoes not the crispy ones, but still tasty, various types of salad and a lovely cicoria. We ended up with the house cheescake with berries, fresh and light. Local wines were enjoyed, Tintilia expecially. After the dinner, a selection of liquors was offered: Genziana and expecially Brugnolino, an infusion of local blackthorn's fruit. Price was definitely low for the quality and quantity of food: your wallet won't cry and your belly will sing!

This was a find conveniently located in the old part of town. The speciality is steak grilled to order on an open fireplace which gives a really cosy ambiance when you enter. Steak is then served on a sizzling hot soapstone platter. (If you order a little rarer than you like you can finish cooking exactly to your taste at the table. . The menu a good selection of local pastas, mains and vegetables is written out on blackboards and the Mario will enthusiastically describe each one. Even if you don’t speak Italian you will get the idea. Eating there (several times was much like eating in someone’s home. I was made to feel so welcome! By the way, for Americans who judge a restaurant on how crowded it is, don’t worry if it’s not too full of people. Everything is totally fresh and made to order. As an aside I had the best potatoes moist creamy I’ve ever eaten and wish I knew how to make them at home. See if you can get some of the special local wine (something like “Tintenello” which is only available in the province of Molise. All in all the nicest possible memories of my trip to Campobasso.

Really good exercise! local divided into two floors: ground floor with kitchen, chest and a nice fireplace, while the tables are set up in the upper part, connected by staircase. the seats are well spaced and the room is not too big. you might notice a slight amount of smoke: no fear, it is roasted; of course, and I'm sorry to say, don't expect your sauvage or hard all the staff evening is very kind, a bit busy, but attentive to the customer. good appetizer, abundant: various types of meat, one of cheese accompanied by honey, mozzarella, potato with vegetables and tubers; the battle horse is the flesh: good angus, skillfully baked by six euro theetto, also discorpa la scottona (here we are around the five teats.) drink: wine of the house, advice to choose one from the paper. all this for a total of euro.

Every word would be reduced to what we were and how much we ate from God. It seemed to be home. we were greeted by the kind owner who makes us sit and takes us immediately from the tittile of the house. the dinner continues with an excellent cut of local meats and cheeses (accompanied by fragrant bread and evo oil,) a good rustic, a parmigiana and a scary straw. It's time for the fieldbassin (drill, onions and pecorino.) and dulcis in fundo. two exceptional desserts prepared by the mother of the chef/owner and a little gentian. Thanks again, max.