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The Cuisine
The cuisine at Locanda del Mulino is in the capable hands of Chef Iacono Calogero.
After international experience, he has decided to stop here.
He has drawn on the places he visited over his apprenticeship to evolve a fresh approach to traditional cuisine. So as well as offering choice local dishes, Calogero gives his imagination free rein to develop original combinations derived from various ethnic sources.
The menu is drawn up seasonally and changes every 4 months.
Produce is fresh and purchased locally: the result is a selection of dishes that are light on the digestion alternated with cuisine from the rural tradition, such as “gnocco fritto” and “crescentine” fried dough and muffins served with pork fat and cold cuts.
Then there is the pasta: tagliatelle, tortellini and tortelloni, hand-made and cooked in the traditional way or with seasonal vegetables, and in some cases with daring combinations such as tagliatelle and red chicory, poppy seeds and pistachio sauce.
Amongst the main courses: the classical “tagliata” steak - but the savoury rabbit “cacciatora” has to be the finest speciality of all.
