The centre of Isernia at last welcomes a restaurant of standing, born from the initiative of a young couple trained in the school and kitchens of Niko Romito: Anisia Cafiero and Pasquale De Biase, both at the stove. Their entirely vegetarian proposal distinguishes itself through sound technique, clear ideas and pleasing lightness. Artichoke is its most emblematic expression: subjected to double cooking, it is coated with a cream derived from the vegetable’s own trimmings and placed upon a soft cream of potato, upon which sits a precise pattern executed in a sauce of aromatic herbs, including mentuccia. Considerable attention is also paid to bread, offered on the menu as a true course in its own right, paired with creamy butter or fine extra virgin olive oil.