Every dish has a story to tell
Our cuisine is a journey of (re)discovery. Visit the Aniene Valley to rediscover the authentic, popular flavours of grandmothers’ cooking: seasonal and simple ingredients accompanied by ancient gestures.
For those craving culture
Our restaurant is the key to discovering and exploring the Aniene Valley and the Simbruini area. How? Use your palate as you would your eyes to admire the frescoes of Sacro Speco or your hands to touch the majestic beech trees of Monte Livata.
For those craving culture
Our restaurant is the key to discovering and exploring the Aniene Valley and the Simbruini area. How? Use your palate as you would your eyes to admire the frescoes of Sacro Speco or your hands to touch the majestic beech trees of Monte Livata.
Handmade pasta
Strozzapreti is the signature dish of Subiaco’s traditional cuisine. But it’s not the only one: you’ll be able to taste our fettuccine, gnocchi, and the ancient ‘ndremmappi, a tasty whole meal pasta seasoned with a tomato-based sauce and anchovies. All of our seasonings are made with natural ingredients sourced locally. These are just a few examples of our traditional handmade pasta, which combines the past and the present.
The traditional dishes of the Simbruini area
Simple and tasty meat dishes are the most popular second course in a mountain location like ours: excellent are the proposals of liver and the local version of coratella, which is prepared with veal entrails seasoned with tomato and was originally known as fritto misto here. All main courses are served with a wide variety of garden produce always fresh and in season. You can choose between black cabbage (cavujaccio), wild asparagus, Vallepietra beans (the typical ciavattone of the Aniene valley) or Arcinazzo chickpeas.
The traditional dishes of the Simbruini area
Simple and tasty meat dishes are the most popular second course in a mountain location like ours: excellent are the proposals of liver and the local version of coratella, which is prepared with veal entrails seasoned with tomato and was originally known as fritto misto here. All main courses are served with a wide variety of garden produce always fresh and in season. You can choose between black cabbage (cavujaccio), wild asparagus, Vallepietra beans (the typical ciavattone of the Aniene valley) or Arcinazzo chickpeas.