Like a storyteller our restaurant tells about our territory, stories of the farmers and ranchers, and the appreciation of our land and nature that supply us with high quality products. Our chef Vincenzo D’Amato, chef of Terra Madre, uses and transforms these igredients into delicious traditional dishes.
The restaurant is right in the middle of a big garden and offers the best of gastronomy, fruit of our rural interpretation and our authentic passion for food in the region.
All the premium class products we use in our recipes come from local farms and our garden that provide us with the vegetables necessary for our kitchen.
During the whole year, on our table, it is possible to taste many handcrafted cured meats and cheeses.
Among them there are some Slow Food Presidia: the Marzolina (goat milk cheese produces from March to September) and the Caciofiore Rome’s countryside.
From the vineyard the “Cesanese del Piglio DOCG” is Ciociaria’s flagship.
The wine list has a vast selection of the best local wine productions.
The restaurant of the agriturismo stood out for using local products. Enzo and Francesca have created a kitchen that respects nature and the seasonality of the ingredients, that enhances the fruits and vegetables coming from their garden, from selected local farmers and from “Slow Food” markets.
OSTERIE D’ITALIA (Italy’s Taverns)
The restaurant La Polledrara it’s been on the Slow Food guide every year, this guide is the most complete and influential catalogue of food and local tradition.
The conditions that are a part of this prestigious guide are exclusive and, besides the good food, the products that we use in our kitchen they have to be local and sustainably produced.