Most-loved dishes
AI summary of what 4 dish mentions say about the food
Hyle Ristorante’s tortello of finanziera with woodland ragu earns unanimous praise, delivering a warm, rustic elegance that feels both refined and deeply comforting.
“A tortello of finanziera with a ragout they call woodland ragout, made with all the berries they find around the woods. There's definitely juniper.”
What creators say
2 creators have covered Hyle Ristorante. Most active: Cosa mangiamo oggi?
Hyle by Chef Antonio Biafora in Sila offers a Michelin-starred dining experience with creative dishes focusing on local ingredients and innovative techniques.
Dishes mentioned
Panna cotta with white onion from Castrovillari
This panna cotta is made with the white onion from Castrovillari, which is less famous than Tropea's red one but just as good — even better, if you ask the locals. On top there are pickled olives and elderflowers they preserved a few weeks ago. It's really good, with great textures and great balance in the mouth both in the first and second bite.
- Lemon meringue with tomato emulsion and burnet
- Corn cone with caramelized peanuts and 'nduja
- Lacto-fermented carrot preparations
- Vegetable scarpetta with zucchini, puffed quinoa, and herb emulsion
- Cosa mangiamo oggi?Loved
Una CALABRIA tira l'altra 🍝 · @ 24:27
Chef Biafòra's dish at the gala dinner was super cool, we definitely have to visit his restaurant.
Dishes mentioned
Cannolo di Peperone con Finocchio Marino
Here we worked on the bell pepper totally cooked over the coals, peeled then we recover the pulp one part we osmosize it in rice vinegar the other part we blend and make the cannolo. The vegetable water we turn it into a sauce. We finish with sea fennel from our garden which we put in vinegar. It looks super cool, we definitely have to go visit him.
