LOCANDA SOTTO AGLI ARCHI, SEXTANTIO (AQ)

​The plates and the pottery (beautiful, I would have bought them if it had been possible!) are handmade and inspired by a research on ceramics commissioned to the Museum of the People of Abruzzo.
The proposal of the restaurant draws inspiration from an ethnographic research on the popular cuisine of the Barony of Carapelle and put into practice by chef Emilio Pro who enhances beautiful dishes the raw material of his territory.
In fact, in addition to zero km products, the menu includes regional specialties such as some slow food presidia (dried fig royal of Atessa, mortadella of Campotosto, wheat of Solìna, liver sausage of L'Aquila, ventricina vastest), PAT traditional agri-food products (pecorino di Atri) and saffron of L'Aquila DOP.

​The choice was to taste a platter of cold cuts and cheeses and two first courses, Tajarelli of Villa Santa Lucia (tagliarelli water and flour with forest mushrooms, pork sausage and summer truffle) and Chitarra with amatrician bacon, pear tomato, flakes of pecorino canestrato.
For the occasion I chose to taste the Piè delle Vigne 2018 Cataldi Madonna, rosé of the year 2021 for Gambero Rosso and 4 vines on the Vitae 2021 guide by Ais.