Most-loved dishes
AI summary of what 16 dish mentions say about the food
The tortellino di carciofo in its rich broth steals the show, earning rapturous praise for its delicate, earthy depth. The overall vibe is one of refined, heartfelt Italian cooking that feels both luxurious and warmly soulful.
“Artichoke tortellino with artichoke broth. The pasta is rolled to perfection, and inside the filled pasta there's all the roundness of the artichoke, obviously accompanied by a fatty part. The broth is predominantly bitter. This is one of the best dishes I've tasted today — but I say that every time a dish arrives, and it's true, every dish is better than the last. The pairing with a vintage port is bold: instead of going for concordance, he went for contrast, and your mouth turns upside down.”
What creators say
1 creator has covered Abocar Due Cucine. Most active: Where The Foodies Go
Abocar Due Cucine is a Michelin-starred restaurant in Rimini that blends Italian and Argentine cuisines, offering a relaxed atmosphere and an exceptional tasting menu with bold wine pairings, all at an incredible value.
Dishes mentioned
Caldina di Tapioca con Maionese a Base di Soia e Scalogno Locale (Soyotta)
This tapioca caldina with a soy and local shallot mayonnaise called soyotta — I want a jar of it. It's divine.
Salda di Erba Mate con Mousse di Formaggio Caprino, Gel di Pompelmo Moro e Finocchietto Selvatico
A mate herb salda with goat cheese mousse, pink grapefruit gel, and wild fennel. Bitter, cool, and very tasty.
Cestino di Erbe di Campo e Fiori con Pesto di Erbe Aromatiche e Polvere di Amchur
A basket of wild herbs and flowers with an aromatic herb pesto and amchur powder — a mango powder that gives an acidic touch. We use it at home all the time, bought at the usual Borom Market in London.
Broccoletto Passato alla Brace con Salsa Zurri e Cremoso di Macanza con Aceto di Aglio Nero e Quinoa
Broccolini grilled with zurri sauce and a creamy macanza with black garlic vinegar and quinoa. The mate caldina is divine.
Calamaretto Spillo dell'Adriatico con Olio al Geranio Pelargonio e Brodetto di Pesce con Mazzancolle
Adriatic needle squid with pelargonium geranium oil and a fish stew with prawns. The squid is practically raw, cooked only by the heat of the broth. The geranium gives a floral touch that degreases everything. We have this same geranium planted at home — a couple of leaves on a strawberry salad transforms it.
