«It is a dish that expresses perfectly the concreteness of this project, and the reason why I chose to be part of it, says Gennaro Esposito. «At Centumbrie we are lucky enough to work with authentic products grown in the company’s land, and with great ethics: great flavors that we have the task of caressing, to enhance them as much as possible, continues the chef. «Umbria has a solid and important cuisine, for the Evo Bistrot menu I interpreted it in a modern, lighter key, rich in vegetables and also typical meats such as goose or guinea fowl. And beyond this there are Mediterranean touches”, says Esposito, who entrusted the kitchen to his very young pupil in Centumbrie Raffaele Iasevoli.
What you eat at the Evo Bistrot in Centrumbrie
In fact, on the menu there are also many Southern cuisine dishes, especially fish, in an unprecedented and satisfying gastronomic marriage that also tells of Esposito’s roots. The result is a nice choice of dishes that go from raw meats to the chef’s spaghetti with tomato sauce which appear among the first together with Goose tortelli or broken linguine with onion and black truffle broth. Among the second courses, a rich menu of meats made at Josper like Umbrian beef ribeye; Guinea fowl, and also a lot of fish, before an equally long list of vegetarian dishes in which, alongside this wonderful soup of bitter herbs for which Esposito gave us the recipe, there are among others vegetable parmigiana and carpaccio of sweet and sour red turnip petals with pecorino and green sauce. The alternative? Pizza, which at the Evo Bistrot is low, crumbly, light (“but – they are keen to point out – not Roman”. Finally tapas to accompany cocktails from a drinklist in which the signature also made with the fragrant Centubrie extra virgin olive oil, or to the company’s wines or those produced mainly in the area which follow the same philosophy embraced by the family Cinaglia and Menicucci: as local and natural as possible.
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