By Catia Giorni
Before arriving at the main square of Città di Castello, we walk along a small alley, one of those characteristic streets that remind us, at every meter, that we are in a city rich in history and traditions. For a few months, an unexpected element has been added to this alley: the scent of the sea. Where does it come from? From “Baia Castello”, a place that has a story that we want to tell you. A story made up of returns, friendships, intuitions and fresh fish, which is intertwined in a restaurant where every detail is designed to make you live a memorable gastronomic experience.
Valley Life: Daniele, how did the idea of opening a fish restaurant in the centre of Città di Castello come about?
Daniele Nocentini: “In the course of my life, I have moved often: I lived for many years between Rimini and Riccione, two cities that know well what it means to welcome people and make them feel good at the table. But that’s not all; I have also worked abroad, touring all over Europe. So, travelling and going around restaurants, cooking has become a real passion, which has grown day by day, becoming almost a necessity. It was not only the food, but the culinary experience of a restaurant that fascinated me: the way in which a dish can tell the story of a land, the smile of the waiters, the attention to detail.
Then life, as often happens, knocked on the door with something new: the birth of my third child. I strongly felt the need to return home, to Città di Castello, where it all began. I wanted my family to grow up surrounded by affections, roots, the warmth that only here can be breathed.
The return was not just a change of city, but a real return to the origins: Città di Castello, with its historic places, its strong identity, the tradition that can be breathed in the alleys and squares. One day, almost by chance, I discovered that there was the possibility of taking over the management of the old Syrah – a place that twenty-five years ago was a point of reference for many, including me. The spark was ignited immediately. I felt it was the right time to create what I would like to find when I go out to eat, which is a place to eat well, with a service that makes you feel important. I was not alone in this adventure. A dear friend from Naples, who runs a lido with a fish restaurant, gave me the courage to jump in. He always told me that Città di Castello lacked a real restaurant specializing in fish, able to offer a different, authentic, quality experience. From all this Baia Castello was born”.
Valley Life: You can already understand, from these first words of yours, how the search for quality was the first mantra to guide you…
“Yes, the intention from the beginning was to aim high, focusing on a cuisine with attention to every detail, on fresh products, on a service that makes every guest feel important. Quality is always in first place: every Thursday, from the Port of Baia (Na), our cargo of fresh fish arrives. It is a routine that I never betray, because freshness is the first rule of our high-quality cuisine. Better to say that a product is missing, than to serve a mediocre product. If an ingredient is not up to par, we prefer to remove it from the menu rather than risk disappointing those who sit at the table. That’s why our menu changes often, following the rhythm of the sea and the availability of the catch.
However, we always try to meet the requests of our customers: if someone wants a particular dish, or a personalized menu, we try in every way to satisfy them. In addition, we can also reserve our room for private parties, setting it up for the occasion. We know that now people, in all sectors, are looking for ‘tailor-made’ products as much as possible: here, ‘Baia Castello’ also does this, with a cuisine that can also be ‘tailor-made’. In addition, our dishes can also be enjoyed comfortably at home: in fact, we have a takeaway service and Deliveroo”.
Valley Life: Today we were lucky enough to be able to taste some of your specialties. I would ask your chefs if they want to tell us about them…
Chef Angelo: “Since I was a child, the kitchen was my refuge. After attending the Gambero Rosso School in Naples, I moved to Mykonos to work with the starred chef Fabio Baldassarre and later I worked at the “Villa del Qatar”, 2 Michelin Stars in San Pietro in Cariano (VR), with Bruno Barbieri, who then also called me for the opening of his restaurant “Cotidie” in London. Then, back in my homeland, I opened the “Tabernola il Clanio” in Teverola (CE), a small restaurant with 12 seats, thanks to which I obtained prizes and awards. Today, after years of passion transformed into a profession, I feel I carry those memories with me every time I enter the kitchen, with an extra element, namely the desire to innovate, to experiment, to tell my story through modern techniques in the kitchen that respect and enhance tradition”.
Chef Mario: “I come from a family of fishermen, and I was born and raised at sea. I have been working in the restaurant industry for 17 years, with a very varied training and experience. For example, I worked for 5 years in Switzerland, and then also in Capri. All these experiences have greatly enriched my professional career”.
Among the dishes that best represent Mario and Angelo’s path is the octopus and pepper appetizer. It all stems from the classic Neapolitan stuffed pepper, a symbol of home cooking: “We wanted to rethink it, without betraying its soul, but letting ourselves be guided by technological innovation in the kitchen. Thus, octopus takes the place of meat, a tribute to the sea that bathes my land. The cream of red and yellow peppers, enriched with parsley chlorophyll, becomes the basis on which to build new but familiar flavours”.
“Then, as a first course, we offered you linguine with iced oyster, a dish that comes from the desire to bring the sea to the table in an unexpected way, in which the encounter between the acidity of the lemon and the taste of the oyster creates a balance that surprises. Then, for dessert, a nougat parfait, with a cascade of praline hazelnuts, crunchy and fragrant, on top, and a drizzle of salted caramel that breaks the sweetness with an unexpected note.
Valley Life: Really mouth-watering! Daniele, your cuisine can also be enjoyed at times other than dinner, right?
Daniele Nocentini: “Yes, the day here lights up as early as 6 p.m., when the ritual of gourmet aperitifs begins. This is not the usual spritz and chips: the menu dedicated to appetizers is a small feast of flavours. Golden arancini, crispy fried squid, lobster hot dogs with shellfish mayonnaise, Cantabrian anchovies with demi-sel butter. Each proposal has its own story, its own why. In this way, the aperitif can easily turn into a long dinner, made up of small tastings and big chats. It is a different way of experiencing the restaurant, more informal but always well-kept, where quality never fails.
And then, when the sun goes down and the lights become softer, it’s time for gastronomic events. Every two weeks or so, the restaurant is transformed for ‘dinner shows’: live music, cabaret, entertainment that accompanies dinner. And after, you can enjoy very nice cocktails, prepared by a professional bartender”.
Valley Life: We can really say that a dinner, or even an aperitif, at Baia Castello, is a real experience.
“Yes, for me, high-quality cuisine does not stop at the plate. The experience, the real one, is also built in the details. For example, the aquarium in the dining room with lobsters and shrimps is not just an aesthetic choice: I would like customers to see the freshness of our fish with their own eyes. And then there are the little attentions that one doesn’t expect: the cloth towels in the bathrooms, the delicate scent in the air, the selection of fine wines. Every little gesture is designed to leave a positive memory, to make anyone who enters here feel truly pampered. The service given also goes in this direction: and here I would like to mention all our staff: the executive chef Angelo, chef Mario, who has 18 years of experience in the kitchen, Tiziano, the maître, who recommends wine pairings with food, and Enrico – who takes care of bread and desserts. There is also a good human relationship between us, and I think you can feel this when you come here.
And so, all that remains is to let yourself be tempted by this experience!”.
Info: ‘Baia Castello’, Via Sant’Antonio 7, Città di Castello (Pg) / Tel. 075 4652498 / Visit the Instagram page @baiacastello