Most-loved dishes
AI summary of what 4 dish mentions say about the food
Extremis delivers a warm, rustic charm, with the Pollo e Peperoni earning unanimous praise as a standout dish. Reviewers celebrate the restaurant's inviting, homestyle vibe.
“This chicken and peppers dish is a great idea — it reminds me of the Roman recipe but with more ambition. The chicken is marinated for two days, breaded with semolina and flour and a mix of spices. There's stewed onion on the base, salad, fresh peppers, and a barbecue sauce that gives a sweet and sour note. The chicken is incredibly juicy, the breading is the crunchiest part of the plate. The only flaw is that the base gets a bit soggy because it's soaked in sauce, so you have to eat it with a knife and fork. But the taste and texture are incredible. A bomb, but you need to share it.”
What creators say
1 creator has covered Extremis. Most active: Giuliacrossbow
Dishes mentioned
Mezzemaniche con ragù di pecora
This is my favorite fried dish here — incredible. The ragù of castrated sheep has a very strong, bold flavor, and you can really taste the slow cooking, the meat is shredded like pulled pork. The breading is darker because it's multigrain, with rosemary on top. The Pasubio cheese is the cherry on top. The only flaw is that it's a bit too oily, but otherwise it's poetry. Fantastic.
Pasta, patate e provola
This is one of those fried dishes that holds the heat really well — I just burned myself. It's fantastic, really good. You get that trattoria napoletana vibe but a bit more subdued, not that heavy, overwhelming smoked provola punch. Here the flavors are balanced. The breading is wonderful, maybe a tiny bit too oily on my hands for my taste, but the oil doesn't come through in the mouth at all. The pasta is stringy but not in a choking way. Beautiful.
- Trancetto Genovese (Prosciutto Cotto e Formaggio)
Pollo e Peperoni
This chicken and peppers dish is a great idea — it reminds me of the Roman recipe but with more ambition. The chicken is marinated for two days, breaded with semolina and flour and a mix of spices. There's stewed onion on the base, salad, fresh peppers, and a barbecue sauce that gives a sweet and sour note. The chicken is incredibly juicy, the breading is the crunchiest part of the plate. The only flaw is that the base gets a bit soggy because it's soaked in sauce, so you have to eat it with a knife and fork. But the taste and texture are incredible. A bomb, but you need to share it.
Pizza Gricia con fichi
This pizza with September figs is amazing. The crust is crunchy and stays rigid despite the weight of the figs, even though it's not Roman-style. The guanciale is epic — perfectly crispy, from a farm in Emilia Romagna. The balance with the sweetness of the fig, perfectly ripe, is perfect. The pecorino fonduta adds a nice touch. I'm not a big fan of Neapolitan pizza, but this is a good compromise — not gummy, not chewy, stays very crunchy. Simple, effective, quality ingredients, perfect execution.
