"Bramea is when it happens to live an experience where from the first courses you feel the need to exclaim with a WOW! However, one cannot be so reductive in expressing a judgment on this project set up by two very young boys who have followed a valid and professional staff. What happened in my head, in my stomach, in my dreaming with senses, is not a case, it is not improvisation, it is not speed, it is not conformity. The kitchen is exposed and you can only notice a meticulous, spasmodic, manic attention to hygiene and cleaning. Sit down and feel at ease in a space where time seems to struggle with itself between past, present and future. Here comes the bread with butter and you begin to think that the rest of the meal will be just a show to which you can watch inert, letting you go as if you were transported by a light marine wave. Three flours and a fragrance that envelops you, as if all the bread tasted during your life, was just a way to satiate. They pour your prosecco and bring you a biscuit with mushrooms and podolic cheese cream. Then comes a cannolo with shrimp cocktails and black lime, a delicate chips with goat, a flower of black pepper. The taste buds begin to go nicely in tilt while you are sitting and you do not know what will still happen because what you tasted as an appetizer, has a not know why of anarchist fluctuating gently. Immediately after you understand that anarchy is the result of experience, study and in-depth research to transform raw materials into a sodalitium of consistencies, temperatures, high-level cooking. Start the change of glasses and I don't deny being a little worried. I'm disturbing the change of wines. Black Maialino Lucano with pepper cubes, onion, fruit (maybe melon). The Chef has a balance grafted in his hands because each cube is placed in the 'involucro of the piglet with doses that seem to have been studied in such a way that it happens enjoyment. Then....a risotto of cooked fish as I had tasted it, a sepialine with marrow that makes you come goose skin, a straw of buffalo meat with watermelon, red onion and a sublime vinegar. The glasses change and the whole wine route seems to match perfectly with the dishes. It is the symbiosis between the experience of the Chef and the manager of the room that knows about the wines. The choice of labels that are not part of the great circuits and cellars that work grapes with the philosophy of biodynamics, surprises not only for the taste but also for the attention to the environment and the territory. Harmony! The ombry is slightly sliced with a side dish of eggplant sauce. That's the new WOW! I lose myself and as an assistant to the work, I ask myself how it is possible to treat very fresh and precious ingredients with such wisdom. The hands of the cooks work with delicacy, the same delicacy used by the staff of the room when leaning on the table the wonderful dishes from reach. Lentils and white cocoa cream and then again....yet... Bramea is not a restaurant. Bramea is an idea, a project that stands out from the classic concept of catering, a place where you can get lost and then find yourself and travel virtually from Basilicata to the rest of the World....without boundaries, without forcings, without excesses. The simplicity combined with sophistication is in the food and environment that welcomes you. WOW!"
