Osteria La Remesa

Last night we celebrated a graduation in this restaurant. Therefore, the appetizers were full of onion and garlic and were not appreciated by our guests; if it had been specified that the appetizers would contain a myriad of onion and garlic we could have agreed on something better and certainly more appreciated. Furthermore, we told the waiter during the estimate that we were afraid that a type of pasta would be too heavy in taste for the guests, he reassured us that the flavor would be delicate, which our guests also didn't like. From the estimate we had agreed that they would go through the baking dishes for a second round and that didn't happen. The second round of pasta would have been appreciated because, as I said before, one type of pasta was not liked so our guests would have appreciated receiving perhaps a second course of the first pasta which was very good. Nothing to take away from the second course, even if the chicken was perhaps a little too tough. When we arrived between the first and second courses, they removed the plate from which one of our friends was eating, this action was not appreciated at all. Furthermore, a girl with celiac disease and lactose intolerant received the sorbet with lactose, initially told it was lactose-free. Luckily the girl insisted because it seemed strange to her that there was no milk in the sorbet. All in all, the location was very appreciated and fresh. Too bad about the food because if it had been good it would have been perfect. EDIT to the owner's response: since I only received a response regarding the dishes I didn't like, do we want to talk about the fact that you delivered a dish with lactose? To err is human, but not at this level because people can feel bad about these mistakes. Too bad, that as you say, a diner must be able to explain the dishes and the ingredients that make up the dish. Even just for politeness, plates are not removed in front of people when they are still eating. However, the guests thank everyone for the compliment.

I have now been a customer for over thirty years and I still remember when, as a child, the owner let me put the chair sideways to the wall of the wood-fired oven in winter to fall asleep in that warmth. Now the room has become much larger and has a vintage and creative decor that captures attention every time: historical photos, old peasant tools revisited, an ancient fireplace and a stove, plows and pitchforks (transformed into coats). Il piazzaiolo is an institution and makes delicious gluten-free pizza, fresh bread and traditional pucci. The meat is something unique and there is no shortage of homemade pittula and meatballs. The self-produced sausage is good, light and healthy. The house wine is always soft on the palate. Ancient atmosphere and dishes between traditional and modern, low prices compared to the quality of the products, always very clean environments and excellent service. If I've been going there for 30 years there must be a reason!