The hotel is set in a charming building. There is so much history to this place. It was built in the beginning of the 18th century and it was built by Lucilla Speciale's ancestor (5 generations ago).
The hotel is run by Lucilla Speciale with her partner Roberto Flore (a young and upcoming chef in the Slow Food Movement world). Lucilla's mother Gabriella Belloni (who bakes excellent cookies and cakes by the way) and her sister Carolina Speciale are also very involved with the running of the hotel. All in all, this close knit family run a tight ship.
|Roberto and Lucilla|
Our first dinner at this hotel had 5 antipasto dishes, a first dish (primi) and a second dish (secondi) which ended with a dessert. Roberto's passion in the Slow Food procedure and all things organic is evident in his style of cooking.
Our antipastos were (Plate 1) Organic free range prosciutto, pancetta, pork and mutton salsiccie. Plate 2 was Shaved truffle on a salad of lettuce, apple, crouton and pecorino. Great flavours of the truffle with the crunchiness of the apple mixed with the saltiness of the pecorino.
|Shaved truffle salad|
|Eggplant salad with salted ricotta|
Plate 3 was the Olive pate. Plate 4 was the Eggplant with tomato, basil and ticket topped with salted ricotta. Plate 5 was the Sweet and Sour mutton (this was my favourite dish and I can't believe I forgot to take a photo of it).
The primi dish was the Ciccioneddos with mutton ragu and the secondi dish was the Stuffed Zucchini. I was so full by then but found some space to end the meal with an Apple tart with organic orange marmalade with a delicious cream.
|Ciccioneddos with mutton ragu|
|Apple tart with organic orange marmalade|
The hotel's website is www.anticadimora.com