Images
Contribute
Reserve now
Feedback
Contribute Feedback What User likes about Cantina Antico Angelo:
chestnut noodles are superb, absolutely to try, also very good eyebrows to the radicchio and speck. a second with cut to the porcini (very tender,) and a pudding to the bitters as an egregia conclusion. portions not exaggerated (for someone maybe a little bit low) but that allow to arrive at the end of the lunch without weighing too much. a good price. View all feedback.
What Laura A doesn't like about Cantina Antico Angelo:
Unfortunately disappointing, the growing in itself good but the meat cut big and of poor quality, the two cut both were not the usual cut , but pieces of meat with many nerves , pos not working as then I read in other reviews... to avoid View all feedback.
We stayed with friends at lunch after a chastity. informal place with a very good kitchen. burgers are huge and very good also the truffle cut was really great. recommended! good prices
Parmesan pudding, chestnut tagliatelle, tortellini and really good cut. the other dishes eaten today however well.
In the heart of the village and built in an ancient cellar renovated in stone and exposed bricks, there is this restaurant that offers a traditional menu enriched by some special proposal. That’s what I focused on. tagliatelle with chestnut flour in a bed of Parmesan cream with pine nuts and bacon. unusual but good this dish, pasta transfers only partially the taste of chestnuts but the whole is pleasant with the well-connected components. second of rabbit stuffed with dried herbs and tomatoes, practically a rabbit roll with inside its meat in pieces and vegetables, all without bones that is delicately tasty. Surrounded by fried porcini mushrooms, here you can improve, too thin cut mushrooms and too thick and too cooked breading, on the palate predominates the fried part and very little the taste of porcino.
In the heart of the village and built in an ancient cellar renovated in stone and exposed bricks, there is this restaurant that offers a traditional menu enriched by some special proposal. That’s what I focused on. tagliatelle with chestnut flour in a bed of Parmesan cream with pine nuts and bacon. unusual but good this dish, pasta transfers only partially the taste of chestnuts but the whole is pleasant with the well-connected components. second of rabbit stuffed with herbs and dried tomatoes, practically a rabbit roll with inside its meat in pieces and vegetables, all without bones that turns out gently goose. fried porcini mushrooms, here you can improve, too thin cut mushrooms and too thick and too cooked breading, on the palate predominates the fried part and very little the taste of porcino.
I ate at lunch, nice place and with possibility to eat even outdoors. fast and friendly service...., I enjoyed the presence of the panzanella that I tasted and was very fresh. tortelloni with good goat cheese.
Full Menu
Download MenuRestaurant Category
Sandwiches & Hot Paninis
These Types Of Dishes Are Being Served
More information
QR-code link to the menu
