Locanda Radici is more than simply a dining establishment, it is a task that welcomes food and culture, assisted by the experience of Angelo D’Amico, a Chef with over 25 years of enthusiasm for cooking. Born in Vico Equense and raised in the heart of Sannio, in the province of Benevento, Angelo devoted himself to bringing the tastes of the Sannio roots towards the sea and beyond the borders.
In this location abundant in farming customs, together with his bro Giuseppe, Sommelier and dining establishment supervisor and their skilled personnel, he is dedicated to providing a genuine and rewarding cooking experience.
The cooking of his grandma, called “Zì Lucia”, mom of his dad Lorenzo, became his source of motivation for using easy however authentic active ingredients.
In a world that progressively values sustainability, Locanda Radici stands apart with a dedication to eco-sustainability, likewise thanks to the research studies of Giuseppe, Angelo’s bro. Together they established an analytical design that supports Angelo’s approach in the kitchen area, thinking about the ecological effect, energy conserving and financial consider every option of active ingredients.
The task is not just restricted to behind the scenes however likewise includes visitors in selecting basically eco-sustainable courses through easy signs beside the meals on the menu, making it simple for consumers to add to a sustainable cooking experience.
I went to visit them numerous times, however on this celebration I wished to taste his brand-new developments, without overlooking the meal that, for me, validates the whole journey: the crispy egg with buffalo mozzarella and black truffle.
Throughout this experience, I had the ability to see that Angelo D’Amico’s cooking advancement is continuously growing, constantly preserving an extensive regard for the pureness of basic materials.
Cuttlefish meatball, black pork lard, potatoes and fermented red cabbage with prepared mix
Tagliatelle with ancient grains from Sannio, anchovies from Cetara, annurca apple and almonds
Linguine di Gragnano fish soup extract and prawn tartare
Cappellacci with mortadella, yellow pumpkin, Parmigiano Reggiano and turnip tops
Fished in the tamburo park, Gargano red corba with lavender, courgettes with scapece in double consistency and potato and mussel croquette
The quality of the raw product is thought about an unassailable worth, while energy conserving and the decrease of CO2 emissions are main elements of Angelo’s approach. Economic sustainability guides the adoption of basic material choice and improvement techniques, which strictly appreciate the concepts of eco-sustainability.
Locanda Radici, granted by Vinoway throughout the Vinoway Choice 2023 as Finest Dining Establishment in Italy 2022, is a location where the enthusiasm for cooking merges with the love for custom and sustainability.
The service is remarkable, let yourself be encouraged and transferred by the Sommelier Giuseppe D’Amico and you will find his amazing professionalism in developing ideal food-wine pairings. Red wine list that varies throughout Italy and abroad however with specific attention to the Sannita area.
A cooking experience that surpasses the satisfaction of the taste buds, taking visitors on a journey through the roots of Sannio and regard for the environment.
