Reaching Carsoli is easy: a one-hour drive from Rome and you’ll get to the kitchen of Valerio and Valentina Centofanti who, with their father Lanfranco, long-time owner still working at the restaurant, welcome the customers without any frills.
In the fall, we are hit by the scent of mushrooms and truffle: if they are in season, you have to start with their ovoli and porcini salads. Lanfranco is in charge of the fire, roasting the best local meats, while Valerio and Valentina take care of the stove, where they create little masterpieces like the Ciavarra sheep stew with mountain spices.
vent'anni (quasi) di esperienza nella comunicazione e nel marketing enogastronomico e alberghiero, ha scritto per L'Espresso ed è docente per scuole di specializzazione post lauream
