Osteria Settecentro

Gnocco fritto arrives at the table as a series of golden, air-filled pillows at Osteria Settecentro, flash-fried to a crisp perfection that leaves no trace of oil. These are paired with the creamy, lactic tang of squacquerone cheese and a selection of cured meats, creating a quintessential Romagnolo opening. The passatelli with red mullet showcases a more intricate technical hand; the coarse, breadcrumb-based pasta is hand-rolled to achieve a rustic, porous texture that absorbs the concentrated, briny broth. The aroma of the Adriatic sea is unmistakable, underscored by the sharp scent of lemon zest and fresh parsley. The grilled octopus is equally noteworthy, its exterior charred to a smoky finish while the interior remains remarkably tender. This is a cuisine that celebrates the raw intensity of the coast, where the freshness of the morning’s catch is respected through minimal intervention and disciplined heat. The balance of salt, fat, and acidity is handled with authority.