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Taverna Centomani
Italian
A rural trattoria outside Potenza where the farm supplies the cheese and the menu reads like a plea for Sunday to last a little longer. The kitchen recovers old Basilicata recipes without fuss or theater, so the lamb comes marinated and slow-baked the way it always has, and the pasta dough is still made by hand. A small cellar leans local. The room is calm in a way that feels intentional rather than sleepy.
One honor, in evidence:
The record strongest first
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Robiola and stracchino cheeses 50 Top Italy
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