Most-loved dishes
AI summary of what 10 dish mentions say about the food
The Rombo funghi e alloro earns unanimous praise for its delicate, earthy elegance, while the overall vibe is one of refined, soulful warmth that makes every meal feel like a quiet celebration.
“Turbot with mushrooms and bay leaf. This dish, like the previous one, continues the battle between land and sea. While the previous dish was a concentrate of explosive flavors, here it's a very quiet battle because the chiodini mushrooms have that slight hint of earth. The turbot is a very delicate fish, but the bay leaf sauce bursts in and transforms the dish. I recommend you take a bite without and one with to enjoy the power of the bay leaf. Good.”
What creators say
1 creator has covered Zunica 1880 Villa Corallo. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Il nuovo stellato d'Abruzzo: pranzo al ristorante Zunica 1880 Villa Corallo, 1 stella Michelin ⭐ · @ 0:39
We are declared fans of both the patron and the chef, and the Michelin star is just confirmation of what we already knew: Gianni Dezio can cook, and the food here is truly excellent.
Dishes mentioned
Finta Nocciolina e Burro di Rachi con Miso
This is a classic by Gianni Dezio — the fake hazelnut and a block of rachi butter to bite into with a touch of umami from the miso. It's amazing. I was electrified.
Mille Foglie di Carciofo
This is a mille-feuille of artichoke. You have thin, crispy artichoke leaves, inside there's artichoke cream, preserved artichokes, and candied kumquat. Different textures — creamy, crunchy, the flavor of cooked artichoke, preserved artichoke, all refreshed by the kumquat, the Chinese mandarin. This dish already tells you how Gianni Dezio cooks, excellently.
Lingua Salmistrata con Ostrica Cotta, Salsa alle Ostriche, Limone Semicandito, Olio al Prezzemolo e Borragine
Salted tongue served with a cooked oyster, an oyster sauce, semi-candied lemon, parsley oil, and borage, accompanied by a grilled brioche. It's easy that many people don't like either oyster or tongue, but I assure you this dish is something you absolutely must try. A perfect bite. The saltiness of the oyster goes perfectly with the animal note of the beef tongue. Fantastic the candied lemon note. The flavor is very delicate. A dish really, really worth tasting.
Rombo Funghi e Alloro
Turbot with mushrooms and bay leaf. This dish, like the previous one, continues the battle between land and sea. While the previous dish was a concentrate of explosive flavors, here it's a very quiet battle because the chiodini mushrooms have that slight hint of earth. The turbot is a very delicate fish, but the bay leaf sauce bursts in and transforms the dish. I recommend you take a bite without and one with to enjoy the power of the bay leaf. Good.
Animella all'Abbrustio Glassata con Ristretto di Gallina e Kumquat
We have a sweetbread, seared and then glazed, finished with a chicken reduction and kumquat. As soon as the dish arrived, the smell took me straight back to Japan, all those wonderful soups we tasted. In taste, I went straight back to France. The ristretto is a typical dish of traditional French cuisine that we always try to taste when we go back to France. For those who have prejudices about offal, this is a good way to approach offal, because sweetbread is one of those parts that are tastier, buttery, so they don't have that strong offal flavor. In this case, it marries perfectly with this super flavorful, super umami broth reduction. The hint of charcoal that remains in your mouth at the end is the top final touch.
