"How to come to attention and rest as patrone of an Italian ristorant? There are three basic teaching principles: you should not sleep like the competition, an idea can no longer harm, and finally the special specificity that no other has is quite helpful. the operator of the “Antica Roma” in schwenningen, or, correctly: VS-Schwenningen, has thought about it and came to the idea of making its pasta itself, not in the kitchen, but among its guests. he does so much to suggest that the local press with layers and photos is not pickled, and pasquale caputo has since been considered the first nude authority in all Villingen-Schwenningen. we took place on white suede chairs, the maestro personally handed over the map. the gruss from the kitchen, a small bruschetta with nuss paste refined, had not yet fully the level of the “fine Italian cuisine” that seeks caputo. barely air up, on the other hand, the insalata mista (€ 7.00), an impressive portion with interesting Balsamico dress. but then the pasta. we chose a small portion of “Spaghettino al Tartufo” (€ 13.50), which proved quite generous. a tasty, bite-resistant nudel, abundantly decorated with black truffles: all fresh, the truffle good in taste accent. in the main course, we had deliberately dispensed with steak or piccata, but instead grabbed the pizza (€ 9,50 / 10,00). here the antica roma then gets a little bit small. the ingredients of the really well seasoned diavolo were delicious, but the 4 stagione seemed like counted, and for each extra piece covered caputo presses the addition key of the cash. pure visually both pizzas were disappointing, although the teig was pleasingly thin, but pale and absolutely not crispy. remain wein and water. the obligate pellegrino hits with rich € 4.50 per 0.75 ltr hard. under the open weeping we tried a slightly bitter merlot (€ 4.50 per 0.25) and from bare curiosity a lambrusco (€ 4.50 per 0.25), which splashed out as from the jam bucket. so sweden's upscale Italian cuisine is quickly recovered from the herb reality. actually a pity, but a few pleasing appetizers alone are not enough to really upscale Italian cuisine."
