Puglia, Basilicata, and Calabria Restaurants

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Cibus Review

Amid the vaulted stone archways of this simple but elegant osteria (tavernlike restaurant) in the old city sit rows of bottles and books devoted to the worship of food and wine. It's no wonder, then, that the food is so good: after an antipasto del territorio (sampling of local meats, cheeses, and other delights) comes lasagne di pasta fresca con cime di rape (with bitter greens), and then perhaps an arrosto misto di capretto, capocollo, e salsiccia (a mixture of roast meats, including baby goat and sausage). Ask owner Angelo Silibello to show you his impressive cheese larder carved out of the stone walls, where he personally controls the maturing process, or his wine cellar, stocked with the best of Pugliese and Italian wines.

    Restaurant Details

  • Closed Tues. and 2 wks in late June.
Updated: 04-11-2014

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