Lisca.10

Kitchen, home and workshop. Everything revolves around taste and art. This is the distinctive concept chosen by Lisca.10, a recent and highly intriguing addition to Abruzzo’s fine-dining scene. Stepping inside offers a double sensory immersion. The first comes from the setting itself, conceived by a refined designer and artist who combines salvaged antique furniture with original pieces and bold reinterpretations. The walls display charcoal works by the same artist. Everything on show is part of the décor and is also available for purchase. The setting is therefore constantly evolving, changing according to the feedback generated by guests, who in some way become co-protagonists in the experience, and is continually renewed by the adjoining atelier-shop, Di Maio Design, the creative space of the highly talented Sara Di Maio.

A taste of the sea
The second experiential plunge is, of course, into the flavours of the cuisine. Its central source of inspiration is the sea: the nearby Adriatic, visible from the calanchi of Atri, the characteristic limestone gullies of these hills, a land of olive trees, vineyards and the production of high-quality liquorice, which has played a key role in local history. The town itself, full of charm and enhanced by a magnificent cathedral, a jewel-like theatre and a rich archaeological heritage, is still home to a well-known historic brand, Menozzi.

The creator, owner and chef is Luigi Ferri, a native of the area who has returned home after building an impressive résumé. His career has included experience at L’Escargot under celebrity chef Marco Pierre White, in major Venetian hotels, in Germany, Bucharest and the Cayman Islands, before returning to Abruzzo and honing his craft in restaurants along the coast.

The blue of the sea and the green of the wines
At Lisca — the “10” in the name is a tribute to a friend who died prematurely and who would otherwise have become Ferri’s right-hand man — the local roots emerge both in the ingredients, sourced from nearby ports and small fishing boats, and in the dishes themselves. Ingredients also include produce from Microhub, Gianfranco Tuttolani’s microgreens and sprouts laboratory; Tuttolani is both a friend and a close collaborator of the chef. This local identity is reflected in dishes such as monkfish crostone with beans, a tribute to one of the emblematic fish of this sea and its culinary tradition; paccheri with prawns and pistachio; and sea bream with braised Savoy cabbage and peperone crusco. These are all elements, naturally subject to change, within tasting paths and menus that evolve according to the season, the day’s catch and the chef’s inspiration. The wine cellar is equally well considered, with a marked presence of sustainably produced and “green” wines.

Via Angelo Probi, 10 – Atri (TE)
tel. 377 3724623 – lisca10@outlook.it

Cinquesensi

Cinquesensi Editore explores the connection between culture, art and taste through editorial projects that interpret the contemporary world from an original perspective. With the volume "A Tavola con l’Arte. Italia", it investigates the dialogue between fine dining, cultural venues and the new patronage of wine, creating a journey through territories, wineries, museums and places of hospitality.

A journey through Italy celebrating beauty and taste. Ilaria Guidantoni and Antonio Paolini have mapped more than 300 extraordinary destinations across all 20 Italian regions, from major cities to the most hidden villages, following three different paths: “Cuisine in Places of Art”, where museums and historic villas open their doors to dining; “Art at the Table”, featuring trattorias and restaurants that have embraced the language of art in both their cuisine and interiors; and “Art in the Glass”, exploring wineries designed by leading architects and vineyards in dialogue with art installations. A practical, richly illustrated guide for those who seek out and appreciate the many expressions of Italian creativity and style.

Lisca.10

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