At the table
Mountain and plain cooking: mutton over embers, pasta of water and flour, Fucino potatoes, pasture cheeses.
The dishes
Mutton cut into cubes on thin skewers, grilled over the long narrow brazier they call a fornacella. Eaten with your hands, counted by the dozen, served with bread soaked in oil.
Pasta of water and flour, cut into diamonds, cooked with local beans. A winter dish, born poor. After a day on the snow nothing else is needed.
The plain below the house is one of Italy’s most productive vegetable areas. Potatoes, carrots and radicchio reach every table. Ask for the oven-roasted potatoes with rosemary.
Pecorino, fresh ricotta, caciotta from pastures above a thousand metres. The village grocery still stocks the ones made by shepherds nearby.
The addresses
On foot, in the village
The village has a couple of bars, a bakery, a small grocery and a butcher. Enough for breakfast, bread, meat and a quick shop without taking the car. For a full shop, Avezzano is the place.
Reduced hours on Sunday and in the early afternoon.
Restaurants
The searches below are already set up on Google Maps and show what is open today, with current reviews and hours. Look for places above 4.5 stars with at least 30 reviews: it is the filter we use ourselves before recommending anywhere.
The shortest radius: out and back in an evening without a proper drive.
Trattorias and farm restaurants ten minutes away, for arrosticini and sagne.
The widest choice, for an evening worth the drive.
The recommendation of the moment comes in person when you arrive: we know who changed chef and who closes on Tuesdays.
Indoors
Gas hob, oven, fridge and freezer, pots, trays, plates, cutlery, a table for four and a coffee machine with a real selection. Many guests shop on day one and cook for the whole stay. With Fucino produce it is worth it.
Pod coffee, herbal teas, sugar and biscuits are waiting when you arrive. The rest is up to you.
