Il Mangione

"Frittelle di baccalà: delicious, crunchy and not greasy."

Il Mangione

"Try the minestrone (exquisite)."

Roberta Castelli

"I'm telling you that even the minestrone was a delight."

Tim Jepson

"Trofie al pesto, the regional pasta of choice, with a sauce that also contains green beans and red potatoes. Antica Osteria di Vico Palla, in the old port, and in business since the 17th century, is a great place to start sampling."

Rosie Whitehouse

"A must is traditional pesto sauce once served on thin pieces of pasta to bid farewell to departing sailors."

I Wander

"A dish that Antica Osteria di Vico Palla takes care of in every detail, making it impressive and incredibly tasty."

Domenico Liggeri

"Cappon magro is a work of contemporary art: beautiful to look at, it will steal your palate by mixing the dense fish with delicate vegetables and it will become poetry."

Chiara Zorzenon

"We tried one of the specialties of the house, frittelle di baccalà with fried zucchini: this rich and tasty dish perfectly mixes the ancient influences of land and sea cuisine, respecting the most ancient traditions."

Monica Conforti

"Don't miss frittelle di baccalà."

Laura Torre

"Also in this case, our verdict was excellent for both dishes: the minestrone for the freshness of the vegetables, for its consistency - dry, but not excessively and for the goodness of the pesto that garnished it."