APRUDIA, TERAMO

​While I was in the Teramo area one evening I went to Giulianova to try the Aprudia restaurant.
A very pleasant environment with a quiet dehor and secluded from city traffic, a refined and sustainable cuisine, born just over a year ago but which dares with flavors and combinations.
The intent is definitely creative with the search for games of contrasts, union of particular ingredients (especially local but not only) and various textures that can amaze.
Among all the cappelletti (greedy) and the dessert (interesting) struck me pleasantly.
In some dishes it is perhaps missing a bit of that 'sprint' that makes you exclaim 'wow' but the premises are all there for a nice growth. 
For the choice of wine I relied on the advice of the room and so I tasted a 'rosé disguised as red' (even if outside the region), Sant'Isidoro di Maria Pia Castelli based on Sangiovese and Montepulciano.

​Cappelletti duck and buffalo with scallops broth, lamb and watermelon, a dish that I liked and tempted me 
.
Tomato (baked at 70 degrees for 7 hours) ox heart, tagete, black garlic, marinated ginger

​Tropea red onion with filling of fermented black beans and algae, spontaneousch and mustard beans: perhaps a little sprint is missing, mustard is the predominant flavor even on onion 
.
Baked eggplant, sheep's ricotta and sesame, capers, garlic and fermented garlic, coriander 

​Horseradish caramel, soft goat cheese, kumquat mandarin and Abruzzo stones (almonds creamed in cocoa, sugar, licorice, lemon zest), wasabi waffle