L'asprese - CASPERIA

The atmosphere is comfortable and welcoming, perfect for any occasion. The dishes are truly well-cooked and of excellent quality. read more The atmosphere is comfortable and welcoming, perfect for any occasion. The dishes are truly well-cooked and of excellent quality.

New Year's Eve lunch in a group tour context: nothing to complain about! read more New Year's Eve lunch in a group tour context: nothing to complain about!

We stumbled upon it by chance for the first time months ago and I ate the tagliatelle with chestnuts and asparagus very well and the wild boar for the second co... read more We stumbled upon it by chance for the first time months ago and I ate the tagliatelle with chestnuts and asparagus very well and the wild boar for the second course. I added the dessert because it was the zuppa inglese which is rare to find. I didn't write a review because one swallow doesn't make a summer and I promised myself I would return to see my first impressions confirmed or denied. What can I say: excellent, I ate the fettuccine alla bandiera (pachino and asparagus) simply superlative and the pork loin with plums and apples truly exceptional. For the dessert I confirmed the zuppa inglese which is how my grandmother used to make it. The scomposta with berries (or Nutella) is also really good. I will definitely return and recommend it to everyone.

Very good food, nice location, and the lady who welcomes and serves is delightful and very knowledgeable. Congratulations, we'll be back. read more Very good food, nice location, and the lady who welcomes and serves is delightful and very knowledgeable. Congratulations, we'll be back.

I've tried other places in Sabine, but to be SURE you're eating well, you have to go to Asprese. A simple porcini mushroom appetizer sautéed with their own extr... read more I've tried other places in Sabine, but to be SURE you're eating well, you have to go to Asprese. A simple porcini mushroom appetizer sautéed with their own extra virgin olive oil, fettuccine with chestnut flour and asparagus, escalope with porcini mushrooms, Sabine-style chicken, sautéed chicory, grilled vegetables, and, to finish, a crème brulee: EVERYTHING, TRULY, HOMEMADE. Bravo and thank you to Katia, her mother Anna, and the entire staff. All the best and luck in the world. Giulia and Flavio Bianchi