Cuisine
![madriccione en cuisine 007](https://www.madriccione.com/source/m-line.png?v=1718629584)
The mad restaurant goes beyond food, breaks the rules, dictates times and changes the way of living the days: from breakfast to brunch, from lunch to dinner, from happy hour to after dinner.
What chef francesco montemurro creates is essential and unpredictable: he combines local products (passatelli, squacquerone, stridoli) with exceptional raw materials (pasta mancini, perle noire oysters, black garlic) he’s a mix of intuitions, surprises, colours and implosions.
What chef francesco montemurro creates is essential and unpredictable: he combines local products (passatelli, squacquerone, stridoli) with exceptional raw materials (pasta mancini, perle noire oysters, black garlic) he’s a mix of intuitions, surprises, colours and implosions.
![madriccione en cuisine 014](/inc/scripts/source/www.madriccione.com/crp1405x678-cucina-bottom.jpg?v=1718629584)