Most-loved dishes
AI summary of what 10 dish mentions say about the food
Il Tiglio’s Nocciola e limone dazzles as the standout dish, a rich, hazelnut-and-lemon marvel. The overall vibe is one of playful, luxurious comfort, where every plate feels like a warm, indulgent discovery.
“Another small bite, quail with hazelnut and lemon. I recommend eating it with your hands, one bite. Very nice.”
What creators say
1 creator has covered Il Tiglio. Most active: Piattoriccomicificco
- PiattoriccomicificcoLoved
⭐️☘️ MANGIAMO IL CERVELLO AL TIGLIO 🧠 Lo stellato dei Monti Sibillini · @ 02:47
Il Tiglio by Enrico Mazzaroni offers a Michelin-starred culinary journey in the Sibillini Mountains, focusing on creativity, territory, and sustainability with an exceptional quality-price ratio.
Dishes mentioned
Sfera liquida di parmigiano con frutto della passione
This is a liquid sphere of parmesan, eaten in one bite with your hands. The passion fruit on top and bottom cuts through the cheese nicely. The temperature is perfect — not cold, not hot, just warm. The frying is spot on, not oily at all. Really well made.
Nocciola e limone
Another small bite, quail with hazelnut and lemon. I recommend eating it with your hands, one bite. Very nice.
Cervello fritto, miso di banana, latte di cetrioli e pesto di rucola
Fried brain with banana miso, cucumber milk and rocket pesto. This is a difficult dish, but they do it well. The frying is a bit greasier than the previous one, but it needs to be for the dish. It's a recovery dish — using the fifth quarter. The brain is well executed, though I think it could be a bit smaller. It's a blind test dish, really good. From the first course you understand it was worth the trip.
- Coppa di testina di agnello
Fegato di vitello, lardo e alganori cotti sulla brace
Veal liver cooked on the grill with lard and alganori also grilled. This is basic, really good. The liver comes through beautifully. The pasta consistency is perfect, really well made. It's like a ravioli with ragù. Good, good, good.
