Casa Rapisarda
Restaurants
ALESSANDRO RAPISARDA : MY BALANCED CUISINE
My idea of cuisine has solid and well-defined foundations in the concept of balance, linked to the idea of traditional seafood cuisine in evolution.
My greatest fortune is to be able to work in the heart of a region full of unique raw materials, such as the Marche.
From the wild Moscioli of Portonovo to the Artichoke of Montelupone, from the Spaccasassi of the Conero passing through the most ancient legumes, the Roveja, and the Cicerchia of Serra de' Conti;
The Marchigiana beef, the pecorino cheeses and cured meats, and finally the wines, close the circle of one of the richest and most historic territories in Italy.
At Casa Rapisarda, it is the Conero that contaminates the mind for the creation of our dishes, with its white stone, the scent of iodine, the multiple varieties of fish and the green part that surrounds it.
Working 50 meters from the sea allows direct contact with the fisherman and gives us the possibility to choose the best product daily.
My idea of cuisine has solid and well-defined foundations in the concept of balance, linked to the idea of traditional seafood cuisine in evolution.
My greatest fortune is to be able to work in the heart of a region full of unique raw materials, such as the Marche.
From the wild Moscioli of Portonovo to the Artichoke of Montelupone, from the Spaccasassi of the Conero passing through the most ancient legumes, the Roveja, and the Cicerchia of Serra de' Conti;
The Marchigiana beef, the pecorino cheeses and cured meats, and finally the wines, close the circle of one of the richest and most historic territories in Italy.
At Casa Rapisarda, it is the Conero that contaminates the mind for the creation of our dishes, with its white stone, the scent of iodine, the multiple varieties of fish and the green part that surrounds it.
Working 50 meters from the sea allows direct contact with the fisherman and gives us the possibility to choose the best product daily.
via IV Novembre, 35 - 60026 Numana
071 9696138
