with vegetable ratatouille, basil mayonnaise and caramelized onion
Pinches made by us with chili dough
A classic of Roman cuisine
With chili mayonnaise, green sauce and chili-flavored bread
With peach and cucumber salad
With spicy peach chutney and salted caramel
A soft cloak envelops a warm yolk
The trout makes the caper mayonnaise delicate.
with panelle wafer and a dusting of cocoa
Adult beef bell marinated in local red wine with smoked salt, lemon, and 13 different spices (nutmeg, cinnamon, cloves, sumac, chili pepper, turmeric, mustard, anise, black peppercorns, long pepper, African pepper, juniper berries, allspice).
It is possible to choose the simple version with Cypriot black salt and EVO oil.
D'Ascenzo fresh cheese mousse, on pear carpaccio, toasted almonds and honey
Raw milk pecorino cheeses from D'Ascenzo in Rieti, ranging from the freshest to the most aged
Fine cured meats from local producers
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Tomato tortello stuffed with eggplant, ricotta, and primo sale cheese with confit cherry tomato sauce, fried eggplant, and basil
Let's enjoy the potato dumplings made with leavened dough, dressed with a simple sauce of tomato, garlic, oil, and chili pepper
Fresh tonnarelli are from Chitarra Antica in Rieti, the raw sheep's milk ricotta is from D'Ascenzo in Rieti, also available in a vegetarian version without anchovies.
Eggplant parmigiana with D'Ascenzo di Rieti raw milk primo sale cheese instead of mozzarella
An Amatriciana, a Gricia, a cacio e pepe, or a Carbonara is a dish not to be missed.
Children's pasta shapes with the sauce of your choice
With mustard and apple sauce
Sliced salad with diced fresh tomato, olives, mint, and flakes of primo sale cheese from D'Ascenzo in Rieti... to enjoy offal even in summer
From the Orient to Sabina... Rivodutri's trout pairs with the most typical oriental spices, which also enhance the vegetables of Riccardo Santarelli from the Rieti plain.
A classic of Roman cuisine, forgotten and often disparaged, but worth trying to recall outings with relatives
A summer dish that combines fruit and vegetables with white meats
And whiskey barbecue sauce
One of our inventions that combines tradition and vegan: white cabbage sliced as if it were spaghetti, red cabbage as if it were guanciale, and the seasoning of gricia: pecorino, Evo oil, pepper: Vegetables by Riccardo Santarelli
1- FOR US LOCAL MEANS WHERE POSSIBLE PRODUCTS FROM THE REATINO TERRITORY So that our gastronomy stimulates the birth of new quality agricultural projects 2-WE COOK WITH EXTRA VIRGIN FROM SABINA butter from Italian farms and for fried foods we don't use palm oil but sunflower oil 3-WE DO NOT WASTE FOOD We try to transform the entire product, to recover the leftovers from processing and we offer you the possibility, if you can't finish our dishes, to consume them at home 4-WE DO NOT COOK FOR COMMERCIAL FROZEN CHOICES We avoid fruit and vegetables that are not in season or have a high environmental and social impact and in general we refuse to work with products that create hunger and poverty and threaten the food security of other populations 5- WE PAY PARTICULAR ATTENTION TO THE PATHOLOGIES OF OUR CENTURY Obesity, allergies and food intolerances such as celiac disease. We are trained to give you advice and guide you in your choices
A pork sausage burger with grilled peppers and our gazpacho sauce made with celery, carrots, onions, and fresh peppers, served with a leaf of fresh lettuce.
A special sandwich with Cicolano lentils, primosale pecorino cheese, grilled peppers, and our red pepper compote. Served with our mountain potato chips.
A delicious beef burger garnished with tomato, lettuce and homemade mayonnaise. Served with our mountain potato chips.
Made fresh to order, using ladyfingers made in-house.
With lemon zest and mint
The classic Ada Boni recipe in single-serving format
On lemon custard
Corte dei rovi
Le Macchie, Castelfranco (RI)
sangiovese, montepulciano - 13.5°
Cesenese nero - 14%
Merlot, Sangiovese, Montepulciano - 13.5%
Merlot, Syrah - 13%
Malvasia puntinata - 13%
Malvasia - 13%
Riesling renano - 13%
Viognier, Riesling - 14%
Gewurtztraminer - 15%
Montepulciano d'Abruzzo, Nebbiolo
full-bodied golden color, inspired by American tradition, top-fermented. A modern-style IPA with a delicate bitterness and intense aroma of aromatic hops. It fills the mouth with a discreet body where the notes of exotic fruits and typical resins of the American hop blend (used in cryo version) are inserted, giving a bitter and fragrant cut to the beer.
light color and slightly hazy, German-inspired, top fermentation. the production technique, which involves natural lactic acidification triggered by the addition of raw grains to the wort, gives the beer a sour and spicy taste. the moderate hopping adds complexity to the beer without affecting its drinkability, on the contrary, making it even fresher and more thirst-quenching, thanks also to the slightly salty and mineral finish typical of the style.
With infusion of orange peels and juice, a warm and enveloping taste reminiscent of traditional Christmas cookies, thanks also to the use of caramelized malts.
Amber in color, inspired by Anglo/American styles, top-fermented. The nose reveals a discreet "American-style" hoppiness from the trio of "cascade/simcoe/chinook" hops, giving intense fruity and citrusy notes that, together with the blend of base and caramel malts, give the beer an intense flavor of bitter caramel, flowers, and ripe fruit. It flows smoothly in the mouth, aided by the generous bitterness of the hops and low alcohol content.
Complex, rich yet elegant, Treggia is a limited edition Tripel, aged for six months in 4000-liter ex-Brandy barrels. With its golden color and amber reflections, the aromatic bouquet is extremely rich and deep; robust and complex in flavors, on both the nose and palate we perceive hints of spices and yeast alongside the classic notes of the style, enhanced by the barrel aging process.
San Martino Agricultural Company - Poggio San Lorenzo (Ri)
golden color, it is a farm beer: hops are cultivated on the farm. it has a not excessive taste of exotic fruit aromas and maintains the ease of drinkability. it possesses on the finish a slightly citrusy bitter taste. saphir, cascade, and amarillo are the hops used; pilsner, pale, ale, and a small portion of wheat are the malts.
Arachidi e prodotti a base di arachidi.
Grano, segale, orzo, avena, farro, kamut e prodotti derivati.
Crostacei e prodotti a base di crostacei.
Mandorle, nocciole, noci, pistacchi e prodotti derivati.
Latte e prodotti a base di latte.
Lupini e prodotti a base di lupini.
Molluschi e prodotti a base di molluschi.
Pesce e prodotti a base di pesce.
Sedano e prodotti a base di sedano.
Senape e prodotti a base di senape.
Semi di sesamo e prodotti a base di semi di sesamo.
Soia e prodotti a base di soia.
Anidride Solforosa e solfiti.
Uova e prodotti a base di uova.