Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the "Uappone," calling it the standout dish, with the overall vibe described as warm and deeply satisfying, a cozy haven for authentic flavors.
“We ordered Uappone, an institution here in Termoli, the marriage between a pancotto and a Termoli brodetto. The Termoli brodetto is one of the many variants of brodetto along the Adriatic. Pancotto is a recovery dish based on stale bread, garlic, oil, etc. Here they are fused together in a dish called uappone, so famous here in Termoli that there's even a poem in dialect dedicated to it. Oh, how good the smell is. It betrayed the excellence of this dish, which is truly the explanation of why poor cuisine is sometimes poor only in name. The flavor of the brodetto itself is something to faint over. The mollusks, the crustaceans on top are super fresh, as we already tested with the raw ones. This is obviously a slightly more elegant version of the original dish, which included other less prized fish, but all things considered, this is an exceptional dish. Bravo.”
What creators say
1 creator has covered Ristorante Svevia. Most active: Where The Foodies Go
At Ristorante Svevia we had a great evening, and for everything we showed we spent €29.90. An excellent price in my opinion.
Dishes mentioned
Plateau di Ostriche
Oyster plateau. Delicious, very fresh, like today at lunch, but very different. Another saltiness, another flavor, and that's the beauty of oysters. Wow!
Uappone
We ordered Uappone, an institution here in Termoli, the marriage between a pancotto and a Termoli brodetto. The Termoli brodetto is one of the many variants of brodetto along the Adriatic. Pancotto is a recovery dish based on stale bread, garlic, oil, etc. Here they are fused together in a dish called uappone, so famous here in Termoli that there's even a poem in dialect dedicated to it. Oh, how good the smell is. It betrayed the excellence of this dish, which is truly the explanation of why poor cuisine is sometimes poor only in name. The flavor of the brodetto itself is something to faint over. The mollusks, the crustaceans on top are super fresh, as we already tested with the raw ones. This is obviously a slightly more elegant version of the original dish, which included other less prized fish, but all things considered, this is an exceptional dish. Bravo.
Passata di Fave con Cicoria e Mazzancolle al Lardo
My dish is a dish that tastes of the sea but also of spring: a passata of fava beans with chicory and langoustines with lard. My God, this dish is good. A gourmet dish, the langoustine is gigantic, and plus lard, what goodness.
Pasta Fresca all'Alga Spirulina con Vongole, Calamari, Pomodorini e Bottarga
Fresh pasta with spirulina algae, clams, squid, cherry tomatoes, and bottarga. Spirulina algae has been used in cooking for a while. My sister, a chemist, did her thesis on it, so we're experts now. We studied. Hi Antonella. There's a heavenly smell. Mmm. The pasta cooking is perfect, everything is super fresh. That initial bottarga aroma made me think it would dominate the whole dish, and bottarga is very dangerous because it covers what it's paired with if not used well. In this case, it was used perfectly.
Quadrucci in Brodo di Cicale di Mare con Calamari e Ricotta
Quadrucci in broth of mantis shrimp with squid and ricotta. A dish that, like Alessia's langoustines with lard and fava beans, tells of the perfect union between land and sea along the entire Adriatic coast, even more so here in Termoli. A dish where the ricotta reinforces a simple mantis shrimp broth, often also made with taccozze, another pasta format. Here there are also squid, two edible flowers for show, and now we taste. This is crazy. I can't believe I reached almost 44 years without ever thinking of combining ricotta and fish soup, because it's an atomic pairing. Ricotta does its job, makes this incredibly fragrant broth of mantis shrimp creamy, and if you follow the channel a bit, you know how crazy I am for mantis shrimp. And with a pasta that, considering all the time we filmed Alessia's dish, so the quadrucci were sitting in the broth, could have overcooked, but they didn't, so perfect cooking. This restaurant is cool, Svevia is good, truly a great evening.
