Il Rifugio Interiore (Italian Edition)

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Filter reviews. Traveller rating. Excellent Very good Average 8. Poor 2. Terrible 3. Traveller type. Time of year. Language English. All languages. English Italian French 8. More languages. German 7. Spanish 7. Portuguese 3. Dutch 2. Japanese 1. Polish 1. Turkish 1. Show reviews that mention. All reviews pasta semifreddo orecchiette antipasti the wait staff local dishes chickpeas tourists negroamaro. Selected filters.

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Updating list Reviewed 1 week ago via mobile Outstanding! Date of visit: June Thank Tringy.

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Reviewed 4 October Not as good as it should have been. Date of visit: October Thank Comoxfoodie. Reviewed 14 September via mobile The cook uses a microwave. Date of visit: September Upon leaving I watched the cook pull out pasta straight out of the microwave, he looked ashamed, however it felt like an engrained arrangement at the restaurant. Highly recommend you look for alternative places to eat. No locals, would never return The restaurant filled quite quickly but the waitress who was on her own dealt with everyone efficiently and with a smile. The food was good value with large helpings and the house rose and red went down well.

Why is this restaurant so highly recommended by lonely planet? I think because there are many vegan options. However food very average. The orecchiette was the only thing good We really enjoyed our meal in this lovely restaurant where service was prompt and welcoming. Great vina della casa, antipasti and primi. We would definitely return! This night i came back into that rest after last year's visits. Last year the rest was almost empty and waiters look at us as a gods,of course we left tips.

Two days i can not contact on phone with the rest,tonight we visited rest We ate dinner here on a warm Sunday night. The stone interior, with vaulted ceilings, is cool and inviting. Friendly, cheerful staff. Great local dishes. We ordered from the chalkboard of daily specials: risotto and fish.

They also prepared a huge assortment of cooked vegetables Good place, normal service, but food was 3 from 5. For example in the salad they used tomatoes that were dried, because there were not so fresh. Parmigiana looked like it was made yesterday and was heated in microwave. Fish was ok, but it is Good food but in enormous portions. An Anti pasta and pasta left room for no more. Good service, attractive surroundings.

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There are two rooms and unfortunately we shared with a large party of Germans, occupying multiple tables who objected to our talking when a speaker This site uses cookies to improve your experience, to enhance site security and to show you personalised advertising. Click here to learn more or control your settings. By clicking on or navigating the site, you agree to our use of cookies. Flights Holiday Rentals Restaurants Things to do. Tip: All of your saved places can be found here in My Trips.

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Closed Now: See all hours. All photos Ratings and reviews 4. Certificate of Excellence Winner. Try the orecchiette di grano arso. We enjoyed some traditional Puglia dishes including orecchiette pasta with tu Location and contact. It's so difficult and time-consuming to prepare, that for years only the women of a single Sardinian family knew how to make it. Residents here still speak Sardo, the closest living form of Latin.

Grandmothers gaze warily at outsiders from under embroidered veils. And, in a modest apartment in the town of Nuoro, a slight year-old named Paola Abraini wakes up every day at 7 am to begin making su filindeu — the rarest pasta in the world. After hearing rumours about a secret Sardinian pasta, Carlo Petrini, the president of Slow Food International , visited this spring. And this summer, British celebrity chef Jamie Oliver stopped by to ask Abraini if she could teach him how to make the dish. Su filindeu is made by pulling and folding semolina dough into perfectly even strands with the tips of your fingers, and then stretching the needle-thin wires diagonally across a circular frame in an intricate three-layer pattern.

When I arrived, the October feast was three days away and Abraini had just finished making enough su filindeu to feed the 1, pilgrims expected to descend on Lula from throughout Sardinia.

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View image of The dish is so difficult to make that for years it was not served to the general public Credit: Credit: Eliot Stein. Abraini patiently explained how you work the pasta thoroughly until it reaches a consistency reminiscent of modelling clay, then divide the dough into smaller sections and continue working it into a rolled-cylindrical shape. When it needs more moisture, she dips them into a separate bowl of regular water.