Antica Trattoria Dei Mosto - NE

Dishesd served at Trattoria Mosta meet the standard of old, prepared in the time honored manner by Giuliana and her late mother Genita . From Stoccafisso in the winter to Ponsotti all year long and focaccia tipo Recco weekly you will not be disappointed. Mosto host many family gatherings, moderate prices, traditional dishes.

Eating out in restaurants is an almost daily routine for me as I travel for business most of the time. After thousands of lunches and dinners away from home, dishes that excite my palate are extremely rare. I was speechless by what was served here. Many dishes include local produce and it is nice to be in a place that tries to keep old traditions alive. The use of chestnut flour for some pasta dishes served with pesto and locally produced cheese would not be everybody 's taste, but I take my hat off to the chef for experimenting with it. The dish that blew me away was the cima di vitello . The balance of flavours in this dish was absolutely perfect. The best dish I 've had for some time. For those who don 't know this dish I suggest to check out the ingredients beforehand as they won 't be to everybodies liking. But if you are a foodie like me, you HAVE to try it. Not even a Michelen starred restaurant could make it as perfectly as this. The staff was friendly and the chef came out to have a chat to everybody, which I find is by itself a good sign about the food. Keep in touch with your customers and listening to what they say. I will be back one day for sure.

We return often and every time it is always like going to friends, and the restaurant is a very cozy apartment. you are greeted with a glass of prosecco and a slice of focaccia as welcome. we always take the antipasto of the must, very varied between warm and cold socks. of land and sea and abundant. the first really good and genuine. among my favorites there are handmade herbal ravioli with marjoram sauce and pine nuts, the second all good and well cooked. you get satisfied every time. The cook is legendary!

To finish the phrase expressed in the title of the review: I don't understand how we can give such little votes to such an activity! I guess I didn't come to eat once, but in a few months. that it is of the week, where the menu lacks of the appetizer, but they give you the same in the form of gouits and certainly appreciated, both that you come Saturday and Sunday, where the menu is more complete, the quality of the products is always high and the manufacture of the highest level. if the service is criticized, probably those who make a problem do not have clear how much it costs and especially how it affects the account. However, if they succeed, you will like them in every way: there were lasagna with pesto, and I repeat in week, lunch at a fixed price for the workers, since personally I aborro the bechamel in union to the pesto that have proposed this Ligurian specialty, that I love: mandilli de sea u pestu, result: fantastic! then I still can't understand the balordi that make negative criticism without considering how much they spend. if it is not okay they can go to other places to pay ten times as much to get anyway much less: less genuine, less traditional (even if in this case the cook-propriet has to sell it for touches, modifications and aging) and the dexterity really over the norm for example in the disposal of a chicken, including wings. Congratulations, continue!