Taste & Tradition

Taste & Tradition

The Abruzzo has some of the most exquisite and prestigious local products in Italy: excellent cookies, tasty jams, scented liquors, ancient recipes…

The greenest Region of Europe, preserves a majestic and extraordinary richness in food and wine and our Restaurant invites you to discover some of the most known dishes of our tradition.


Mortadella di Campotosto: made with the low fat parts of pig and a little bit of bacon. Into the mixture is then insert a typical diced lard, that, after the seasoning time, remains pleasantly crusty.

Patata turchesa: it has a violet peel that has not to be peel out because it it the richest part in antioxidants of this kind of potato and has also a pale dough. It can be also cultivated at really high altitudes.

Ferratelle: the texture of the ferratelle is that one of a gate but this cookie can have a lot of textures, depending on the plates used to cook it. It has always had an important role in celebrations, religious or not, and indeed “lu ferre” (the plate) once were part of the bride’s dowry.

Scrucchiata: a typical jam made of grapes but exclusively the Montepulciano d’Abruzzo variety. The name is due to the procedure of squash the marcs. It is usually used in the making of a lot of sweets (for instance, the typical sfogliatelle).

Pecorino di Farindola: made by raw milk, it has a lasting aroma, grassy aftertaste and a bit of spiciness. It is used in a lot of traditional recipes.

Genziana: root used in the making of the same name liquor.

Navelli Saffron: DOP of the Province of L’Aquila, it is used in a lot of recipes; it is also mentioned in the action movie “Ratatouille” (2007), where it is defined “excellent”.

Liquorice from Atri: already used in the Middle Age by the monks who made an extract. It is a root with a lot of anti-inflammatory properties.

Canestrato from Castel del Monte: historically talking, the “transumanza” (transhumance) culture has always been really important in Abruzzo.  This cheese is seasoned (from 2 montsh to a year) and oiled with olive oil.

Santo Stefano di Sessanio Lentils: small variety of lentils, permeable at the point to not requiere to be dunk before cooking. It suites to difficult climates and dry terrains, it is cultivated in this area since before the AD 1000.