Carpaccio di manzo al tartufo
Beef carpaccio with fresh truffle and truffle oil, one of the house's signature specialities
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Dining · Asse
Italian restaurant in Asse: authentic Adriatic cuisine from the Del Grosso family since 2005
Eccellenza Italianacertificata 2026–2027
Read on
The place
Ristorante Made In Italy brings the culinary tradition of the Adriatic coast to Asse. Since 2005, the three Del Grosso brothers, originally from Ancona, have offered a cuisine that respects seasonal variation and the genuine character of Italian preparations. Chef Raffaele works in the kitchen with his mother, keeper of the family recipes, creating dishes that range from beef carpaccio with truffle to seafood specialities, from fresh ravioli to traditional guazzetti, with constant attention to the quality of ingredients and respect for original techniques.
The family
In 2005 the three Del Grosso brothers left Ancona to bring authentic Italian cuisine to Belgium.
Why you can trust it
Ristorante Made In Italy is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
The menu
Beef carpaccio with fresh truffle and truffle oil, one of the house's signature specialities
The king of Italian hams served with fresh artichokes and shavings of parmigiano reggiano
Tender veal with a tuna, olive and caper tapenade, and vegetables
Ravioli with fresh truffle and truffle cream, a traditional vegetarian preparation
Penne with a fresh ragù made according to the family recipe
Paccheri with seafood: scampi, clams and prawns
Clams and scampi with fresh tomatoes, celery and garlic, pan-cooked
Sea bass with aromatic herbs, oven-baked in the Mediterranean tradition
A selection of fresh fish with scampi, clams and prawns, served with fresh pan-tossed pasta
King prawns with a spicy tomato and basil sauce
The figures
In the making · In the kitchen
Chef Raffaele works side by side with his mother, guardian of the traditional preparations handed down from the Adriatic coast. The mother's ragù and the homemade ravioli bear witness to this bond with the family's origins.
The menu follows the rhythm of the seasons, a genuine hallmark of Italian cooking. From fresh truffle dishes in the appropriate season to seafood preparations, the menu reflects the natural availability of ingredients.
The Ancona roots are evident in the fish preparations: clams and scampi guazzetto, oven-baked sea bass with aromatic herbs, paccheri di mare with scampi and clams, all in keeping with Adriatic tradition.
Images
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