Artigiano delivers good Italian cuisine to those who beat the ATM barrier

With 29 years of good services to Rio de Janeiro, Artigiano, Italian restaurant on the border of Ipanema and Leblon, has a peculiarity that is far from a mere detail: only accepts payment in cash.

“It can be in check too,” warns the waiter by delivering the menu. Yes. Check. It may even be that older customers still resort to it, but this restriction makes it practically mandatory to pass the bank before the meal. The discomfort, however much, is worth it.

Artigiano is not just another Italian restaurant in the city. It is one of the most consistent and reliable and, of course, what has the best cost-effective.

In the long menu dedicated to Emilia-Romagna’s classic cuisine, entries leave around $ 35 and main, mostly below $ 70.

The beginning of dinner (the house only opens for lunch on Sundays) can be in style, with fried zucchini flower and stuffed with mozzarella and anchovies in tartar sauce (R $ 34, three). It is a difficult option to find in Rio, and performed there perfectly.

The meat carpaccio to the Parmesan mint vinaigrette (R $ 34) and the dry fig salad with Parma ham and nuts (R $ 35) complete the first without startled route. In all choices, it is clear that the ingredients are of great origin. There is no prank or disappointment.

The main ones keep the pattern. The fragrant black Lula ink tortelles, stuffed with lobster and asparagus in saffron sauce (R $ 67), deliver what they promise, generous in the filling and with the al dente dough.

Following are the gratin or parmesan chips (R $ 62). They reach steaming and remain hot until the last fork. For this to happen, the waiters serve all the dishes under a silver cloche (kind of bell -shaped lid) removed only from the table. Are Orecchiones tasty? They are. But a little heavy, more suitable for those who did not choose an entrance.

As the Artigiano does not surrender to fads, sweets are also expected of a traditional Italian restaurant. Tiramissu (R $ 33) are good; The refreshing mascarpone pie with red fruits (R $ 36), and the Torroni with parsley di caramello – an ice cream (almond) torron with caramel syrup (R $ 32), more sugary and highly satisfactory option. One gives two in a good one.

All pasta and desserts are made in the house by a well -trained team without vanities. Asking the chef’s name, the answer came: “There is not one chef, there are several people sharing the work.”
The restaurant, with an elegant environment without affectation (and cloth napkin, rare thing in the river), exhibits at the entrance an excellence attestation of the Italian Gastronomica School. Also give your endorsement the Michelin Guide and the Italian Accademia Della Cucina, which promotes the country’s culture.

The plaques with the leares are exposed at the entrance, where there is also the indication that there, a house two blocks from the beach, lived Leila Diniz (1945-1972). One more charm to this friendly place, which, despite the obligation to pay in cash or check, delivers what is proposed: quality Italian food.