| PLACES
TO EAT |
| Conte
Spagnoletti Zeuli, Puglia |
| Villa
Sparina, Piedmont |
| Martarelli
Cheeses, Marches |
| Azzurra
Restaurant, Riccione |
| Symposium Quattro
Stagioni, Marches |
| Osteria Croce
Bianca, Lombardy |
| Cecchino
dal 1887, Rome |
| La Contea,
Piedmont |
| Paolo
Barbara, Sanremo |
| Basilico,
Milan |
| Casa
Vecia, Veneto |
| Il
Principe, Pompei |
| La
Frasca, Emilia Romagna |
| Locanda
Sant'Agnese, Viterbo |
| Ristorante
Giardino, Pesaro |
| Parco
Gambrinus, Treviso |
| Taverna
del Capitano, Neaples |
| Antico
Genovese, Varazze |
| Solo
per Due, Rieti |
| Locanda
Malpassuti, Alessandria |
| Ristorante
Acquamatta, Arezzo |
| Antonello
Colonna, Rome |
Colleoni
dell'Angelo,
Bergamo Alta |
| La
Buca di S.Antonio, Lucca |
| Arnolfo
Restaurant, Siena |
| Baia
Beniamin, Ventimiglia |
| Paolo
Teverini, Bagno di Romagna (FO) |
| Locanda
Righetto, Treviso |
| Enoteca
Pinchiorri, Florence |
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If there remains a restaurant that can be found in the Veneto region that is still in love with river fish, you'll find it in Quinto di Treviso, where Antonio Righetto, heir for almost 3 centuries to families of restauranteers, knows how to present a splendid range of eel dishes with unsurpassed skill. And it is exactly this misterious fish, caught in the still limpid waters of the river Sile, that can be savoured in the antique
Locanda Righetto.
Righetto is a typical Trevisian
tavern, with a summer terrace and garden.
It is situated in the heart of the town, facing the river Sile, that is cared for and looked after as the precious asset that it is.
Tipical dishes
From the appetizer to the main course, the meal is a real symphony of flavours skillfully played on the fascinating notes of a unique dish: the eel. The extraordinary delicacy of the flesh is highlighted by the proven professionalism of Elda and Antonio Righetto who, in many cases, know how to reach the sublime peaks of true art.
From the aristocratic eel patè to the delicious rolls, from the tagliatelle in eel sauce to the exquisitely perfect rice dishes, from the "bisato uso scampi" to the highly-flavoured "bisati in tecia", the Righetto's know how to narrate the gastronomical poetry of the eel, sublimated by the best national and foreign wines.
Restaurant also serves other dishes typical of the Treviso and Veneto
areas, complemented by the competent and caring service of the couple's
son, Giovanni and his wife Lara.
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