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Marco Cavallucci |
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| Born |
1959-05-20 Born: Bagno di Romagna (FC), IT |
| Apprenticeship/training |
1973 - 1974: School of Hotel Management and Rimini Palace Hotel |
| Career |
1973: Hotel Tosco Romagnolo, Paolo Teverini, Bagno di Romagna
1974: Hotel Villa Rosa, Rimini
1975: Waldorf, Rimini
1976: Hotel Spiazzi, Gromo
1975 - 1976: Ristorante Luciano, Bologna
1977: Hotel Monique, Cervia
since 1978: La Frasca, Castrocaro Terme |
| Membership |
Associazione Cuochi Italiani (Association of Italian Chefs) |
| Publications |
1: La Cucina Dei Sapori |
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La Frasca |
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| Address |
viale Matteotti 34
47011 Castrocaro Terme
Italy > Emilia-Romagna > Forli-Cesena > Forlì-Cesena
number of seats: 36
number of employees: 12
SKZ (Service Index) 0.000
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| Staff |
Cavallucci, Marco (Chef de Cuisine)
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Phone
fax |
+39 (0543) 767471
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email
Homepage |
lafrasca ( at ) libero.it
www.lafrasca.it |
| Opening times |
Tuesday closed
12.00 h - 14.30 h & 20.00 h - 22.30 h
Closed: 01.01. - 20.01. & 16.08. - 31.08. |
| Prices |
Menu ø 49,- € - 85,- €
6 courses menu 85,- €
All cards
4 course menu 100 €
price per course = 0.000 |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Italy
Total points |
15
56.0
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22
56.2
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| Restaurant guides |
Espresso "points"
GamberoRosso "fork"
Michelin "stars"
Veronelli "stars" |
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G G (95)
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16.0
G G (95)
* *
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
0.00 |
| class |
- |
| ERR Toques |
- |
| ERR Rank |
- |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his quail with tartufo nero |
| Starter |
Tortino di gamberi , melanzane e pomodoro, macedonia di verdureE basilico fritto |
| Main dish |
Passatelli al sugo di scorfano, poveracce, verdure e pesto leggero |
| Dessert |
I dessert della nostra infanzia (zuppa inglese- pesca ripiena -torta di ricotta con crema di mascarpone al caffe’ - il vov antica ricetta) |
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