Locanda Radici: biodiversity in the kitchen

It is chef Angelo D'Amico's dream come true in an inn made of reliability, healthy, tasty cuisine with a Mediterranean soul.

One always returns with pleasure to Melizzano, in the heart of Sannio, to chef Angelo D'Amico's Locanda Radici, popularizer of a cuisine that combines past, present and future with great harmony and a high level of quality, combined with technique and knowledge of raw materials. All this is thanks not only to the chef's innate talent and transport for gastronomy, but also to the wealth of culinary experience that is part of his working background, which includes collaborations with Enrico Derflinger, Carlo Cracco, Alain Passard and a long stop in the kitchens of Antonello Colonna in Labico.

Locanda Radici smacks very much of "comfort zone," of reliability, of healthy, tasty cuisine with a Mediterranean soul, which goes hand in hand with the attentive and qualified service by maître sommelier Giuseppe D'Amico, which goes hand in hand with Angelo's cuisine, which also has a keen eye for sustainability, energy conservation and the human factor by focusing on small-scale agricultural production.

Inspired by the traditional cuisine of his grandmother Lucia, the gastronomic proposal sees dishes of memory executed with a contemporary hand, combining ingredients from the mountains, the hills, the plains, the garden (his own) and the sea, with a light and creative touch. There is plenty of biodiversity at the table, starting with local produce featuring Pietraroja ham, Ceppaloni white truffles, Samnite snails, Matese butter, Laticauda lamb, Sant'Agata dei Goti annurca apples, Mount Taburno mushrooms and the freshest fish from the Campania Archipelago, all dressed with extra virgin oils from high-profile regional cultivars.

A lot of handmade pasta emerges from the menu, such as Tagliolino 38+1 with Ceppaloni white truffle and Cetara anchovies, Raviolini with sausage, broccoli and annurca apple, Cacio e pepe (a tribute to Antonello Colonna) and Cappellacci allo scarpariello. Then rabbit, lamb chops, duck, veal and daily catch marrying seasonal vegetables. Desserts, a rich selection of cheeses and a splendid wine list that is particularly deep and carefully curated complete the offerings. 

The bright veranda dining room, which seats about fifty, facing the panorama of the Samnite countryside, helps to realize the sense of the beautiful, the good, the healthy and the bio-diverse that Locanda Radici holds so dear. 

Excellent value for money, with menus from 30 to 80 euros excluding wines.

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