In the heart of Isernia, a young couple of chefs trained at Niko Romito’s school have launched a culinary venture that is breathing new life into the city’s food scene. Anisia Cafiero and Pasquale De Biase create a cuisine that is predominantly plant-based, characterised by solid technique, well-defined ideas and a remarkable lightness of touch. The artichoke is a standout dish: cooked twice and enhanced by a cream made from its own trimmings, it is served on a velvety potato purée and finished with a sauce of aromatic herbs, including wild mint. Great attention is also paid to bread, which takes centre stage in a dedicated selection that invites you to enjoy it with whipped butter or a selection of fine extra virgin olive oils.