As our Giulio Francesco Bagnale writes in the 2022 Identità Golose Guide, "the place came out of nowhere towards the bottom of Calabria, (...) behind the white granite of the Costa degli Aranci, just before the streets of the villages began to have their names written in Greek".

Food lovers won’t get there by mistake. But it’s well worth the journey. A few things struck us about Davanzo and Rotella, he at the oven, and she managing the dining room and cellar:

1) the desire to emerge, that is, their infinite passion and determination: a very healthy impetus, almost as if they wanted to neutralise the peripheral nature of their establishment by spending every day creating connections, referring to illustrious external models to give themselves an authoritativeness that – in fact - they have already conquered with merit, but they do not yet know it well and therefore they seek confirmation, acknowledgements.

Davanzo, was born in 1989 in Veneto where he also trained, like his father, and took his first steps in his uncle's pizzeria in Eraclea, behind the golden beaches of Jesolo. His icon is Simone Padoan. And he dedicates some of his pizzas to fine dining masters like Massimo Bottura or Mauro Uliassi, and also to talented and growing young pastry chefs like Federico Cari from restaurant Luigi Lepore in Lamezia Terme.


Carlo Passera
source: https://www.identitagolose.it/ermes/newsletter/?id=587

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