Storia e curiosità

The restaurant at Albergo Vettore has been operating for about 40 years. Over the past decade the current management has focused more intently on the food, now with a professional chef and with an increased selection of dishes. Here we specialize in meals for various kinds intolerances including gluten-free cooking, vegetarian and vegan. Our specialties are born from the typical Marche cooking of the mountains.

I nostri piatti per il Menù della Sibilla

Chickpea and chestnut soup (Available all year)
This dish exemplifies the style of our restaurant. The ingredients include sautéed carrots, garlic, herbs (sage, rosemary, bay leaf, and juniper berries), extra virgin olive oil, dried chickpeas soaked for 48 hours and brown Montegallesi chestnuts. The special way it is made is due to the talent of the chief…

Cosa c'è nel piatto

The products used...  

The chestnuts come from chestnut groves in the hills of Montegallo, Arquata del Tronto and Acquasanta Terme. The ownership of the chestnut groves is very fragmented resulting in small producers who take their chestnuts to collection centres for distribution. Chickpeas, like chestnuts, were a crucial element in the diet of mountain people. The local production of chickpeas is now very small and often, as with chestnuts, the crop is conferred to companies for packaging and distribution.

...And their producers  

The chestnuts are provided by the firm Camacci & sons, central collection and distribution for the brown Montegallesi chestnuts. Chickpeas are distributed by Mulino Petrucci Martino & C. Arquata del Tronto.

Production Method  

The production of chestnuts involves completely natural and sustainable methods. The only interventions involved are pruning and grafting. The grass around the trees is cleaned by hand only during the harvest period. The chickpeas are produced with organic farming techniques.

These products help biodiversity

For centuries chestnut cultivation has been one of the most deep-rooted and fundamental activity for sustainability in the Apennines. These majestic trees embody an element of the traditional landscape typical to some areas of the National Park. The cultivation of the chestnut does not necessitate the use of fertilizers and herbicides, and therefore does not create any negative effects from chemical substances. The only human intervention in the cultivation process is pruning the trees, and before the time of harvest, cleaning the undergrowth by removing the pruned branches, ferns and small shrubs. Chestnut cultivation creates an ideal environment for forest bats (pipistelli) that benefit from having more ample space in and around the trees than what is available where the chestnut grows wild.