Gianfranco Verdecchia, restaurateur and heir to a family of butchers, has always cooked the food that sustained his people. After running a restaurant in Sant’Omero – a hill town known for its festival dedicated to baccalà (salt cod), a staple in the area’s cuisine – he returned to his hometown of Giulianova. Here, in a stylish, secluded space away from the sea, he has kept baccalà as the sole seafood option, devoting an entire menu to it alongside a wide selection of dishes highlighting his first love: meat.