Il Ritrovo - Carte

Da Santuccio

➤ Via Santi Sebastiano E Rocco 60, 04018, SEZZE, Italy

Carte • Vino • Pasta • Carne • Europeo

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"we are ocytes of the restaurant, my husband and I found an excellent service, well maintained and fettuccina dishes on top, we were very happy of everything, wine to the glass a pure montepulciano that was well married with the dish. retaken broccoletti with excellent quality oil, surely we will return. Good."

Pizzeria Da Gennaro Di Ruggiero Arnalda

➤ Piazza Del Comune 1, Priverno, Italy, 04015, PRIVERNO

Carte • Pizza • Kebab • Sushi • Europeo

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"Bellissimo posto dove trovarsi con gli amici, ambiente accogliente e ben gestito, camerieri gentili e preparati a tutto, la pizza, fatta al forno a legna è squisita, è un locale perfetto anche per celiaci, essendo che hanno la disponibilità di piatti e bibite ed anche birre per celiaci, posto anche molto caratteristico, io personalmente ci vado almeno una volta a settimana con i miei amici,ci tornerò, come sempre. Service: Dine in"

Mirko E Lino

➤ Via Staffaro, Snc, Priverno 04015, Italy, PRIVERNO

Carte • Caffè • Kebab • Pizza • Europeo

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"beautiful evening in one of the true jewels of priverno"

Azienda Agricola Onorati

➤ Via Marittima Di Mezzagosto SS 156 Dei Monti Lepini, 04015 Italia, PRIVERNO, Italy

Carte • Sushi • Pizza • Asiatico • Messicano

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". return to Rome after a morning of work in Latina, I head towards Frosinone x avoid the traffic of Pontina ... at lunch time I find myself on the SS and not knowing any place to stop, I entrust myself to my instinct and I glimpse a slargo with a beautiful construction, simple and sober with some cars parked ... I don't know why but my breath began to be right, the room is cozy and a Chef with a black lunch. the local meat counter is extremely interesting, various well-crumbed cuts, to the side of the vegetable counter and bread, with the self-produced mozzarella packs already ready and in various pieces the initial idea was to take a nice steak, but then I forget the buffalo liver that immediately squeezes my eye the Chef if he realizes it and he asks me, with making it intriguing, if he could still like the liver... ... then I see some zucchini in batter as my mother did, soft and well golden and of course I do not resist ... in the wait I brought some caciocavallo and buffalo mozzarella, x understand a little more of this company I accomapagnano l'antipasto with the excellent focaccia, or pizza bread, as you want to call it, toasted and sprinkled with oil and I had .... I take half a liter of cesanese, misuse, of the house, I realize that it is also for sale .... the view is engulfed for the attention to the territory that sublimates with a provided wine cellar of the whole line wineclola and sparkling wine of Marco Carpineti, excellence of Cori, of which I am assiduous frequenter and customer .... the tables are only outside, but there is a beautiful lawn full of every aramotaic and medicinal herb that serves in the kitchen and I immediately know a beautiful lady who collects a little that soon I will find in my liver dish .... I just have the time to taste the dairy products and to taste 2 fingers of wine that the Chef himself approaches my table with a wonderful dish of liver to the Venetian, perfumed and inviting, I think I have done center, hopefully well!! I bring a basket of pizza with which to soak the intingol and the coupling turns out amazing! The liver cooked at the right point, were 2 large whole slices, not the usual banners, ..... it was just like making it at home, then chilli, thyme, rosemary, sage, dosed with wisdom, without overtaking the smell of onion ... I did not eat so from the last time I had prepared it x me, but the buffalo has its great because and the difference exalted the papillae ... ah, the zucchini, fried very well, left coroccanti and without a thread of greed, the roasts and the whole food x feel all the crispness of a clean vegetable that if not embellished leaves to taste, here was just a .... I make my compliments to the Chef who after the owner, who I discover to be his father and the waitress, perhaps family, pamper you for all lunch, I recommend a dessert ... you are in a farm buffalo, how to not taste the cream of buffalo milk and pearls of dark chocolate, considerably greater than any other cream ever tasted. ... the Chef describes it and reveals to me his noble ingredients and spends all the passion and love of a young man kidnapped by the flavors of his land, BRAVO!!! ... then coffee accompganto from fresh tarallucci to wine and you are in peace with the world. ... found my place of heart on the statotle for Frosinone, .... soon, ... very soon!!! COMPLIMENTS OF HEART!!! Of course I have stocked bread pizza, mozzarella and cacio horse!! GRANDI!"