Ricci

A tasting journey through the flavors of Calabria begins at Ricci in Hasselt, where the intense, peppery aroma of fresh basil meets the deep scent of tomatoes slow-cooked for hours. Chef Giuseppe Pitelli’s trattoria focuses on the tactile joy of handmade pasta, such as the paccheri served with a velvety pumpkin cream and the sharp, funky punch of gorgonzola. Progression leads to the spaghetti alla gricia, a masterclass in emulsion where the rendered fat of guanciale and sharp pecorino create a glossy sauce that coats every al dente strand. The casereccia with ossobuco offers a heartier stop, the meat braised until it collapses into a rich, savory ragout. The experience culminates in a tiramisu of legendary proportions, its layers of espresso-soaked sponge and airy mascarpone providing a final, creamy embrace. It is a curated exploration of Southern Italian heritage, where the simplicity of the ingredients is elevated by the precision of the technique.