Storia e curiosità

The restaurant offers a fine cuisine with regional specialties where the simplicity of ancient traditions is enhanced by the high quality of the raw products used. Particular attention is placed on seasonal dishes.

I nostri piatti per il Menù della Sibilla

Baked fillet of brown trout au gratin (Available all year) Fillet of brown trout with breading consisting of bread crumbs, garlic, parsley, herbs, capers, black olives, olive oil, white wine, salt. Baked in the oven.

Cosa c'è nel piatto

The products used...  

Fillet of brown trout raised in aquaculture.

...And their producers  

Ittica Tranquilli Località Corone, Preci (PG)

These products help biodiversity

The Park abounds with streams and it is no wonder then that the trout forms an historic part of the local gastronomic tradition. However, as often happens over-fishing on the one hand and repopulation with invasive species (that is, coming from other areas) has led to the widespread disappearance of the Mediterranean trout, which is a species of European Community interest. For this reason the project ‘Life trout’ was started and as a result the Sibillini rivers have begun to be repopulated with the native trout species. Fish farming in itself does not generate direct benefits to biodiversity and like all forms of breeding, if not practiced in a sustainable and environmentally compatible manner, it can have a negative environmental impact. Fish farming generates a positive effect on biodiversity indirectly by reducing the amount of wild fish caught for food.