The restaurant, at the center of the large garden, offers the best of traditional gastronomy, interpreted with rural and genuine typicality.
The raw materials, all of excellent quality, come from the farms in the surrounding area and from our garden which, in the different seasons, provides us with the vegetables necessary for our preparations.
On the table it is always possible to taste artisanal cheeses and cured meats. Among these are some Slow Food Presidia: La Marzolina (goat cheese produced from March to September) and the Caciofiore della Campagna Romana.
From the vineyard the “Cesanese del Piglio DOCG” pride of flowers in this corner of Ciociaria. The wine list offers a wide selection of the best local wine productions.
The agritourism restaurant has always stood out for the use of typical local products. Enzo and Francesca have built a kitchen that respects the seasons and enhances the raw materials that come from their garden, from selected local producers and from Slow Food’s land markets.
The restaurant La Polledrara is now present every year on the Slow Food guide “Osterie d’Italia”, the most complete and authoritative catalog of the cuisine and tradition of the territory. The conditions to use this title are very restrictive. In addition to good food, raw materials, which must be local and produced in a sustainable manner.
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