The contemporary “Osteria”

Ricci Osteria’s goal is to tell the story of true Apulian cuisine through traditional recipes and quality raw materials.

Antonella’s desire is to return to her roots, to that tavern from which everything started in 1966. A journey through memories and inspirations, featuring homemade remilled bran Orecchiette as well as beef tartare topped with Pimà sauce, Vinod‘s creation of chili, lemon snack and red pepper.

Chef at home

Not only in our restaurant, Antonella and Vinod bring all their passion and expertise to your home. For a dinner with family and friends or for an unforgettable event.

+39 02 4970 5612

Ricci Osteria on the New York Times