Staying in Frisanco (my Great Grandmother's birthplace), I was unsure what to expect from Giovanni Padovan and Nazzarena Del Fabbro of Osteria Da Cippi. From their website, I knew that it would be an experience on a different level. I was not disappointed. It was levels above what I've experienced before.
The restaurant is tucked away in the forest outside Frisanco, just up the road from where my Fraceschina-Forcella ancestors lived. If you have a car, it is well worth the drive to visit. A cozy place surrounded by the art and handcrafted furnishings inspired by it's natural surroundings. The old buildings may discourage some, but once to the restaurant, the view to the valley below can be amazing.
We were cordially greeted by Giovanni and seated upstairs. The language barrier was not a problem and we stumbled with our best Italian, but Giovanni was patient and brought Nazzarena in from the kitchen to help explain the menu. We decided on the tasting menu with five courses. We also added wine selected impeccably by Giovanni. This is an important part of a great meal and experience. Giovanni takes great care in selecting and explaining the local wines paired with the meal.
Our first course was Tempura of Anchivies, Sea Bream and vegetable kakiage. This is an indication of what a chef can do to start off a meal. Nazzarena clearly has her own take on food. She wants to take the traditional and use what is around her and expand on her ideas. It was a wonderfully delicious idea for Tempura.
Our second course was beautifully cooked Ravioli filled with herbs, butter and ricotta. So very tasty! Next came Matagliati made from buckwheat flower with vegetables. I was curious about using buckwheat, but again was overwhelmed with great flavor from this wonderful pasta.
The main course was a deer cutlet and this was cooked to perfection! Beautifully done with unbelievable flavor. Paired with Giovanni's wines, the meal was way more than I hoped for.
What came for desert shocked me. A "Ministrone di fruitta e vendura". Fruit salad with vegetables and white ice-cream. Again, Nazzarena has taken something that does not work on paper and made it a delicate and sweet delight.
Altogether, It was an unforgettable experience that coincided with me being able to give my parents a dinner very worthy of their impending 52nd wedding anniversary. My congratulations to Nazzarena and Giovanni on what they have accomplished at Osteria Da Cippi. Well worth the trip to experience a food journey that will last with me. I will join them again soon!
Some notes:
-Make reservations via Osteria da Chipi's well designed website. Nazzarena was great about communicating concerning our reservation.
-Nazzarena is a self taught chef, who clearly has studied food and has a great understanding of tradition and how she can use her ideas with it.
-Let Giovanni guide you with the wine choices, unless you are experienced with the region's offerings. He will not steer you wrong.
-We spent around three hours here and I could have stayed longer. We had the restaurant to ourselves and the full attention of Nazzarena and Giovanni. This may not be typical, but given the chance, ask questions about the menu and wines.
-Please support this very local business. It is not often that you find owners who take the time to use local ingredients to prepare such a detailed and...
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