Restaurant manager: Maurizio Faricelli; Chef: Franca D’Intino.
Ravioli with “ricotta” (buttermilk curd); Abruzzo-style “chitarra” (thin pasta) with “pallottine” (meatballs); “sagne” (home made pasta) with chick-peas; Abruzzo-style salt cod; duck in gravy. Dinner aperitif. Wines: excellent wine of the house and various regional and national wines.
The restaurant boasts the “Cucina Tipica Regionale” (Typical Regional Cuisine) Acknowledgment issued by the Quasar Institute from Milan and the title of Regional Quality Restaurant issued by CCIAA from Pescara. Indoor garden. Air climatized.