Agricola Moderna By Fdr

There is no two without three.... my goal is Calabria, but in truth Fabrizio’s “house” has become the true purpose of my journey. I have already written in previous reviews, both of the place, of the structure and of the food and of the reception. So I will talk about man: I would define him as a lone genius, I found him even more determined in his creative dream, despite the adversities do not save him, the last the terrible hail that destroyed his magnificent garden. But don't worry he's already reserving and restoring. The ladies who accompanied me (one is my wife) define him a great man, they refer to the physical aspect, but I see his inner beauty, his soul, the stubbornness of man, but also his suffering to obtain the deserved success. All the extremely positive reviews you have read show it and they all say the truth. Always thanks Fabrizio for the unique moments that give us. Next

In a secluded and discreet location, Fabrizio spoiled us with excellent dishes. Her undisputed chef skills convinced me to order even dishes that I initially thought they didn't meet my taste ... she amazed me as always. I came both to lunch and dinner several times and never disappointed me. New and fresh combinations ... simply a master of art. Thank you.

There are no right words to describe Fabrizio's kindness, availability and skill. The quality of the proposed food is above every expectation, ingredients km 0, always fresh. Improbable combinations that, however, really leave the most refined palates pleasantly amazed. We've been eating at this place many times and, every time, it's always better than the previous one ... Continue Fabrizio, you're the top!

Precious and refined menu, excellent selection of wines. we were in 4 and we ordered various dishes, which were all well prepared and tasty the choice to use only the vegetables of the own garden, including some wild herbs, enriches the menu. ideal for a day out door

I was at lunch in this small corner of Paradise along with family and some friends. We found chef Fabrizio who welcomed us in a very courteous way, pampering us with his delicacies. Personally I really enjoyed potato dumplings at Parmesan ash and pork sauce as first course and the crunchy pig aligot as second but I had the chance to taste also the Spanish blonde cow picanha chosen by my wife and, I must say, that her goodness left me really surprised. It's not over though: the dessert was something unique. That frozen hazelnut biscuit with blackberry jam will not forget it so easily. Actually to lick the mustache. To finish two words about Fabrizio: it was not only a great chef but, exchanged two words with him, I started to estimate it a lot as a person. When we decided to leave at the time of Foglia, the reason for our trip was to visit the small and pretty village but, from now on, the main purpose will be to come and enjoy the delights of chef Fabrizio. The fact that most of the products with which he prepares his dishes are at Km.0 makes his kitchen unique.