Storia e curiosità

Twenty-six years ago, Stefano, tired of city life, decided to leave Rome and moved to Montegallo. Although he left the city he did not leave behind his passion for catering, as his family were traditionally all restaurateurs and originally from nearby Amatrice. In Montegallo he opened the restaurant "Lo Spuntino", which is now run by his wife Antonella and offers a menu that is a pure expression of the territory. Many products are from ‘0 km.’, and all the jams are lovingly made by Antonella. Creativity and tradition are the key ingredients of this restaurant, which offers visitors the true flavour of this land..

I nostri piatti per il Menù della Sibilla

Porcini mushroom soup (Available all year)
With all soups the secret lies in the broth and the base of our broth for this soup is the king of mushrooms: the porcini. This dish is served all year round, but only in the spring and autumn are freshly picked mushrooms used. Our porcini mushroom soup is accompanied by croutons and enriched according to the season with the different varieties of truffles that are indigenous to the Sibillini.

Cosa c'è nel piatto

The products used...  

Porcini mushrooms. White truffle, black truffle or scorzone, depending on the time of harvest.

...And their producers  

Porcini mushrooms are collected in the wild and purchased by the following companies who guarantee mycological examination: Filotei - Arquata del Tronto (AP). Riti - Acquasanta Terme (AP) Truffles are purchased from various local truffle hunters.

Production Method  

Porcini mushrooms and truffles grow wild. Only some types of truffles are able to be cultivated in truffle plantations. In this area the cultivated species is usually the black truffle (Tuber melanosporum Vittadini).

These products help biodiversity

The presence of different varieties of mushrooms and truffles in the Sibillini is an indication of the healthy environmental quality of this land. The growth of fungi, particularly truffles, is strongly influenced by the characteristics of soil, vegetation and climate. To continue to collect these precious fruits of the earth, conservation of the habitats for the different species and varieties of these fungi is essential. Regulation regarding the harvest is one of the most important aspects to protect these fungi and this has been in practiced for many years in the Sibillini.