Il Torrione - Carte

Antico Emporio Stivali Fraschetta

➤ Piazza Del Comune, 2, Sermoneta, Italy, 04013, SERMONETA

Carte • Europeo • Fast Food • Messicano • Vegetariano

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"then there is a story to tell. I appreciate that the food turns out greedy and the room staff as well, but there is a but! I ordered a first and a second (a pasta and a steak without ordering a contour. the waitress came to the table with a steak and a portion of chicory, claiming to find nice the idea of combining it with meat. I thank you for the attention, but I suppose they offered it to them since I ordered it. I arrive at the cashier to pay the bill and here is the surprise that I am on reception 4 euro chicory! so I highly recommend to the restaurateurs that if you want to bring extra portions to the table not to charge them, since the customer had not ordered them!"

Locanda Bonifacio Viii

➤ Corso Giuseppe Garibaldi, 39, Sermoneta, Italy, SERMONETA

Carte • Caffè • Europeo • Fast Food • Messicano

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"Staying in Sermoneta, been all over the region and the restaurants struggle with gluten free food. Visit Bonifacio (which is IN Sermoneta) and when asked about GF was told “sure, we do lots of GF”. And they did, oh boy did they ever. The location is perfect with an amazing view of the hillsides and the hilltop village of Norma. The service was friendly and English is spoken although we still did try some Italian and they were sympathetic and supportive to our terrible efforts. The last night we were in Sermoneta we went back to Bonifacio. Lisa had GF Fettuccini, I had beef cheeks in wine (they’d been soaking in wine for nine hours)..so good. It’s a family run business and we got to meet the family who were warm and friendly. Andre was our main waiter both evenings and honestly after only a short time it was like we’d known him for years. The staff took time to make sure we were happy with our meal. Also the Amora liqueur that they make and sell is delicious."

Locanda Bonifacio Viii

➤ Corso Garibaldi, 39, 04013, SERMONETA, Italy

Carte • Caffè • Europeo • Fast Food • Messicano

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"Was there for pranzo on Mother’s Day. 1 pm reservation, which is normally when restaurants begin serving pranzo. I was shocked to see that the restaurant was, at that hour, almost full, and and people were already through their pasta course! So, make reservations! The food was creative, traditional. 4 of us shared 2 orders of their signature mixed antipasto plate. It was more than enough! Tried to get the recipe for their onion marmalade, but could only get the very knowledgeable waiter to tell us it was red onions, cooked in red wine for 6 hours with a bit of sugar, but could not get the rest of the “secret ingredients” from him. The only thing I did not like was a spicy fontina-type cheese, but everything else was excellent. 3 of us had pasta courses: e dishes were a fresh tomato sauce with ground pork and almonds over “strozza prete” pasta — a hand rolled pasta made with flour and water. The other pasta was fettucine with artichokes — it was all good. Another person had a steak, rare, with potatoes. Desserts were home- made and delicious! Creme Catalan (what we call creme brulee), a semi-freddo with amaretti and rum, and tiramisu. Dinner was €116, which I feel is reasonable considering location and quality of food."

Chichibio

➤ Corso Garibaldi, 43, SERMONETA, Italy

Carte • Sushi • Asiatico • Messicano • Vegetariano

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"restaurant in sermoneta, in the province of latina. We ordered two cutters (18 euros each) who should feed, according to the waiters, four people, but they were a little poor and maybe it was enough for just three hungry people. honor mention for the ricottina, very good, almost sugary. the rest, on the other hand, on the average of the cutters to be tractor to good, that is meat and cheese of poor quality but acceptable (read: no more or less than what you could find in a discount). As I first ordered a pistachio paste, arrived after a good waiting ogre (we are proud that they were served before customers arrived after us). the menu recited pistachio pesto, tomatoes, crisp cheeks and tropea onions. To me came a untuosissima yellowish paste (which is based on at least two tablespoons of oil) with pistachio granella, no visible or palatable pistachio pesto and an unbalanced onions afflicted in the oil above, all surrounded by a little tomato cut so still the crisp cheek. It is clear that no pistachio pesto has been made or used, so the dish does not even respect the one described in the menu and the vote I give is mainly due to this. And to think that I had chosen the dish by trusting me with some beautiful green dishes that I saw served at other tables. The waiters are young and kind, but the courses were not synchronized, neither for the first, nor for the desserts, leaving some embarrassment for the wait. Small adventure: we ate outdoors under the umbrellas. For a moment it was considered necessary to close them, because the wind was rising. Indi, we got up and witnessed the closure of the umbrellas. If not enough, the wind broke out shortly after and the August sun rose again more than ever after a few minutes. the complicated mechanism of opening the umbrellas persuaded the waiters to reopen them, so we make brown on the slow fire for the rest of the morning. some of the diners had to repair for most of the lunch under the shadow, sitting on a bench that was there near our table."

La Taverna Del Brigante

➤ Via Aldo Manuzio 82, Bassiano, Italy, 04010, BASSIANO

Carte • Pizza • Europeo • Asiatico • Fast Food

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"quando si va in giro, tappa importante è: assaporare le specialità locali. a Bassiano, in via aldo manuzio, c'è un negozio che è anche osteria, in cui per ottenere le specialità dierse di questa zona nella provincia di latina. eccellente mozzarella di latte di bufalo, ma sono soprattutto le carni per lasciare il segno e per soddisfare il palato. tra loro, il famoso prosciutto basso, che ha una doppia versione, tradizionale, più saporito, e affumicato con legno di faggio (soprattutto). entrambi devono essere mangiati con avidi fettine spesse, tagliate con il coltello e non la fette. Quindi tutto il sapore è afferrare bene, forse con un pane fatto in casa cucinato nella zona. la peculiarità del prosciutto basso è il fatto che è prodotto qui, alto circa 650 metri, in modo da assorbire i venti del nord. Inoltre, la sua maturazione non dovrebbe essere inferiore a 12 mesi. Fantastico!"