L'Anima

The story

L'Anima in Pelt: Traditional Italian Cooking by the Meliadò Family

A Promise Kept in the Kitchen

Vincenzo Meliadò runs L’Anima in Pelt with a clear focus on traditional Italian cooking. His professional path traces back to a family restaurant founded by his father sixteen years ago before illness forced an unexpected shutdown. Vincenzo revived that shared ambition after turning nineteen, now preparing every plate alongside his partner Evy and their son Francesco. The kitchen treats time-honored techniques as nonnegotiable standards rather than decorative touches.

Signature Plates and Classical Standards

The menu highlights a tuna tartare dressed with bergamotto cream and black olives. A Gault&Millau panel recently awarded the kitchen a 12.5 rating for its careful handling of cold cuts like the vitello tonnato served with dark olive tapenade. Short seared tagliata rests beside a herb-infused béarnaise and roasted root vegetable purées. Every dish reflects a consistent attention to ingredient quality and precise temperature control.

Dining Room and Evening Rhythm

Service flows steadily through Thursday through Sunday reservations, closing briefly in late August for scheduled rest. The dining area maintains a steady pace where conversation carries easily over simple ceramic ware. Wooden service counters anchor the room while allowing quick access for staff during busy windows. Regulars consistently return for the predictable rhythm and unhurried pacing.