After thirty years in the world of wine, Domenico Di Paolo, regional President of German Sommeliers, originally from Borrello in the province of Chieti, has created this elegant restaurant that manages to skilfully combine tradition and innovation. With the help of Neapolitan chef Pino Strazzullo, he offers a solid and reliable cuisine. We particularly enjoyed the calamari stuffed with olives from Gaeta and provolone del monaco and the paccheri with cuocc’ (sea gurnard) and pistachios from Bronte Dop. Finally, the piglet with caramelized walnut cream is very interesting. Impeccable service. Wine list of remarkable value.