Hostaria Cimilin

Came very late in our first night there. despite language problems we enjoyed a good and authentic meal. the service was very friendly (especially with the children.)

In this warm restaurant you can fall the history of the family of the owner. in a forty night they can hear stories of cimilin telling them the strata of the river. godd persico and more.

We spent three wonderful evenings here, and the meals were all excellent. our introduction to giacamo and cimilin was on Sunday night, and we were so impressed that we asked if they were open on Tuesday, as we wanted to bring our cousins back. Unfortunately,...Tues is the only day they are normally closed, but giacamo assured us that if his wife (the chef) liked us, they could be open to us on Tuesday. vittoria approved, and so we were booked for Tuesday immediately. we also came back to dinner on Monday. our meal all three days included an antipasto spread that her own salami, aged to perfection in parma. parma was also the source of prosciutto, the best I have ever eaten, perfectly salted, delicate and tasty. vittoria delivered her own mixed vegetables, a rainbow of paprika, fennel and cauliflower. also on the antipasto spread was a lot of cheese, one at night a pressed ricotta, another at night, melted cheese that had reminded me of the history of heidi. vittoria had also prepared a lot of hearty tasty to taste a torta with zucchini flowers one night, auberginen parmigiano another, a pumpkin tosole and a carrotenquiche at another night. all were amazingly delicious, perfectly seasoned and presented with style. primo for all of us was always risotto al funghi a creamy perfection, with mushrooms that melted in our mouth. this is one of the best risottos I've ever eaten. our most important courses remained within the specificities on cimilin fish and game. fisch was perch, fried in butter so delicate that both skin and bone disappeared. pheasant and guinea fowl, often roasted for perfection, were both served with hand-cut potato, fried deep in sunflower oil. that giacamo told us that the secret was too wonderful patatini. desserts! one was a fruit crostata, with crispy pastries and delicious filling, served with creamy gelato; another was a chilled meringue slice, with warm, dark chocolate sauce crushed. the contrast of sweet meningue with bitter chocolate, warm sauce on chilled meringue was the heaven. weine served barberra with the most important curses and sweet moskito with desserts. giacamo served every cure with a dig and a fine that was just at the right moment with finger wipes when we had done our best on the birds, for example. I can say finger lick well he also kept us, between cursing, with identifications of the various devices hanging on the walls around us, strataing his jagd days and corresponding light talk. giacamo seemed to know exactly when to appear and when we left to enjoy the amazing food he brought us. we left after our third visit, as good friends, with promise to send and return postcards when we come back to Italy. many thanks to giacamo and vittoira for a wonderful experience here.

Atmosphere of a local that conveys all the strength of a family tradition in catering. nothing to say, try the rice in gagnone with the why of the titti!

We stopped only for a coffee, after talking to the restaurateur and knowing that their dish is with the fish, we will return as soon as possible, to get the dishes of the persico fish