Roccaraso, in the province of L'Aquila at an altitude of 1,236 metres, is the largest ski resort in central Italy thanks to its 130 kilometres of slopes and 32 ski lifts, figures that bring it close to the levels of the large ski resorts in the north. At the Palaghiaccio, young and old can have fun skating. The local cuisine draws strength and inspiration from the agricultural and pastoral activities practised for generations, but is also influenced by the traditions of Lazio and Molise, given its location. A simple cuisine, made up of ingredients from the land, but combined in robust dishes with an intense flavour.
Where to eat in Roccaraso
Chichibio
Restaurant. He, Raffaele Trilli, a former pupil of Niko Romito and then at the court of important kitchens, including Uliassi, is the creator at the hob of a proposal that combines, with elegant simplicity and precise awareness of local products, tradition and modernity, typicality and never daring reinterpretations. She, Cinzia Reale, pastry chef, on the other hand, takes care of the sweet side of this restaurant in the heart of Roccaraso, with exciting results. To crown it all, a well-stocked and competently narrated wine cellar.
Chichibio – via G. Marcone, 1 – 328 9054831 – Facebook
enoFrank
Griglieria. An address that has gained a large group of admirers thanks to an unusual and high-level offer, especially in the meat theme. On the menu, in rotation, fine cuts from the most vocated nations, starting with Japanese Kobe and Wagyu, cooked properly. For starters, a selection of highly respectable cured meats that 'fish' for excellence in different corners of the Peninsula; there is no lack of cheese and Spanish ham. A few first courses and a reasoned wine list complete the picture.
enoFrank – via Roma, 43 – 0864 62496-392 6493327 – enofrank.it
La Fattoria
Pizzeria. Here the rounds come from a classic dough left to mature for a long time and rolled out into a soft, elastic disc. The fillings are varied, including classic and local, strictly traditional and championship specials, one example for all being the Abruzzese (cream of courgette and Navelli saffron, fiordilatte, ventricina del Vastese and juniper-smoked ricotta). The pizzeria is flanked by good food and wine. Attention also for coeliacs, the restaurant is AIC certified. Wine cellar up to standard.
La Fattoria – s.s. 17 km 139 – 0864 62980 – Facebook
Immacolata Ranch
Agritourism. A few minutes from the centre, in a quiet and scenic area, an agritourism restaurant that is a well-deserved success. Authentic and genuine flavours characterise the dishes, served in generous portions. To begin with, a rich array of starters including local cured meats and cheeses, then it is the turn of fresh pasta (stuffed or not) made by hand with seasonal sauces. This is followed by grilled meats of lamb, pork and beef cooked to perfection, and ending on a high note with homemade desserts. Book.
Immacolata Ranch – strada prov.le 84 Nuova Sangrina località Piana del Leone-strada per Pietransieri – 338 3463873 – Facebook
Le Ortensie Restaurant dell’Hotel Le Ortensie
Restaurant. Renowned 4-star hotel table, which presents itself as a classic mountain-style building with cosy all-wood and stone surroundings, just 2 kilometres from the slopes of Monte Pratello. The cuisine offers many interesting ideas, in dishes of flavour and balance: chitarrina with truffle, plin of ossobuco cacio e pepe and its marrow, ribs of black pig from Abruzzo, braised beef cheek with Trebbiano, grilled meats and, to finish, tiramisu le Ortensie in a jar. Regional wines and craft beers are paired.
Le Ortensie Restaurant dell’Hotel Le Ortensie – via Roncone, 31 – 0864 602025 – leortensierestaurant.it
Cover photo from Le Ortensie Restaurant
La Staffa
Trattoria. For many years in the limelight, this is a place with an informal atmosphere that has simplicity and authenticity as its strong points. The culinary proposal certainly has no special touches but has the merit of respecting the ingredients and seasonality. The menu therefore consists of cold meats and mixed cheeses, fresh homemade pasta (such as gnocchi and tagliatelle) with rich condiments, polenta, and grilled meats (including the much sought-after arrosticini). Save some room for desserts, they are worth it.
La Staffa – viale Napoli, 74 – 345 6901909 – Facebook
La Trappola
Trattoria. A solid and reliable sign in a hamlet 9 kilometres from the centre of Roccaraso. Take a seat in one of the two characteristic rooms and enjoy cured meats, pappardelle with wild boar ragout, cazzarielli with beans, grilled meats, pork knuckle and venison with polenta. Alternatively, well-seasoned pizzas in thin slices. The house desserts are worth tasting, from chocolate cake to cheesecake. The wine cellar 'speaks' Abruzzo. A word of warning: in high season there are double shifts.
La Trappola – frazione Pietransieri via della Pineta, 20 – 0864 63034 – Facebook
Enoteca Zero
Wine Bar. Right in the centre, a pleasant and tastefully decorated place with wooden walls, floors and furniture. Aperitif time is marked by an interesting selection of bubbly and wines accompanied by platters of cold meats (including the excellent Pata Negra) and cheeses (Italian and French), crostini, carpaccio, tartare, smoked salmon and tasty morsels. For dinner, there are first courses, succulent grilled meats, from lamb chops to sirloin steaks, éntrecôte, tomahawk. Valuable wine selection in constant evolution.
Enoteca Zero – viale Napoli, 25/C – 338 5757345 – Facebook
The 8 best Vitovska Wines from Friuli Venezia Giulia selected by Gambero Rosso
History of the hidden specialty coffee shop in an agricultural market in Rieti
"For me, making olive oil is an act of pure selfishness." The story of the small olive press that has made Cilento great
The best gelaterias in Venice chosen by Gambero Rosso
The small Japanese restaurant on the outskirts of Rome, perennially sold out
