From the recent opening of Cresci in the Prati area of Rome, proprietors Chef Danilo Frisone and Saverio Crescente, who are already owners of Grano Restaurant in the capital, decided to create a place wherein the Romans can have a variation of different kinds of proposals. While the kitchen is the domain of Danilo, Saverio instead gives his mark in the care of the dining area in welcoming and serving their guests. Accompanying them in the restaurant is Pino Mondello, the master behind glasses of cocktails. Chef Danilo refers to his kitchen like cooking away from home in which he proposes a menu that moves away from the technicalities to return to the genuine tastes of Italian tradition.
The kitchen is developed into four directions: Bakery, Tavern, Pizza and Cocktails.
The oven is an open laboratory that is open daily at 7 in the morning where proposals vary from traditional Roman breads to sliced pizzas with original toppings of the chef. Careful of high quality ingredients, they only use unrefined flours and natural yeasts. There’s a variety of combinations and some of them are fresh tomatoes with, chilis anchovies from Cantabrico for the Arrabbiata (€8); aubergines, speck and mozzarella di bufala for the Nerano (€10); or the Puttanesca style with the Favignana tuna in oil (€12).
The tavern opens with the homey smells of freshly-baked goodies at 7 in the morning with warm artisan croissants and classic bread with butter and jams. Lunch and dinners continue with Chef Danilo’s propositions of simple and tasty dishes where perfumes from home pervade the menu with dishes linked to tradition of Rome. Appetizers (€9) like Fava Bean Purèe and Sautèed Chicory, Fried Primo Sale Cheese with Anchovy Sauce and Fried Baby Fish Cakes with Courgette Blossoms are just some of the delicious proposals at the menu.
Ever present are the traditional pasta dishes (€10) like Maccheroncini all’Amatriciana, Tonnarelli Cacio e Pepe and Spaghetti alla Carbonara. There are also some interesting options like Fettuccine with Red Prawns and King Oyster Mushrooms (€13) and Ravioli with Mixed Wild Greens, Tomatoes and Tasty Bread (€11). Main courses (€12 – €18) like Aubergine Parmigiana, Meatballs with Tomato Sauce, or Grilled Lamb Cutlets with Aromatic Herbs are traditional dishes that are not to be missed.
With the skillful hands of barman Pino Mondello, the long wooden counter comes to life with his creations from 17:30 until late at night. His cocktail menu is divided into five sections carrying history and experience: Aperitif, Martini Cocktails, Gin and Tonic, Timeless and Long Drink. During cocktail time, Chef Danilo’s creativity receives the limelight again as he presents Cicchetti, a formula that allows you to have fun and try the chef’s different dishes in little quantities, choosing the option that best suits your appetite to accompany the cocktail or a glass of wine.
Choose from 5 tasting dishes (€8), 10 tasting dishes (€16) or 20 tasting dishes (€30).