Traditional plates whose smell and taste are able to touch your heart.
They have been re-elaborated in a modern way but they don't neglect the authenticity of the ingredients.
In abruzzo, the traditional mountain cooking is a pratimony you can discover through recipes and plates modernly prepared and adapted according to present-day way of life and diet.

Our small rooms (about 20 places) are able to transmit the warmth of our welcome.table-clothes,dishes,decorations and fittings recreate the soul of this very hospitable territory.

IN THE KITCHEN
The "bourgeois and learned" cooking from abruzzo, and also the one from teramo on the other side of gran sasso,meet in elodia the echo and the memory of traditional plates: mazzarelle, scrippelle, virtù.
The rest is based on the solid tradition from l' Aquila : vegetables and cereals, mushrooms and truffles, local meet, saffron from l' Aquila, cheese and buttermilk curd are just some of our main ingredients.

Nadia and Vilma re-elaborate the traditional recipes thanks to their sensibility and they improve their own techniques and knowledge through specifis studies.desserts, historically "weak" in the cooking in l' Aquila, find in nadia an exceptional expert who has a real vocation for confectionery.

WINE COLLECTION
Antonello Moscardi is the restaurant "front-man" . he is the province delegate and the vice-president of Abruzzo and Molise Sommelier Italian Association. He has been a skilled professional man for years; he manages our dining room and all those aspects concerning the hospitality.

His role is searching for the best products; managing fittings and hospitality; supervising a small team composed by very young people who are busied with the service. He obviously takes care in the first person of our wine collection which offers the best of Italian wine production (and not only that), especially the one from Abruzzo.