The name ”Il Capestrano” was chosen in honor of a marble statue of an ancient warrior, dating back to the sixth century BC, that was found in Capestrano, in the province of L’Aquila.
The massive sculpture, taller than eight feet (2,53 mt) and carved from a single block of local stone, was found in 1934, but is still surrounded by an aura of mystery. There are several researchers in the world who are still attempting to decrypt all the elements of this magnificent work of art. You can admire “Guerriero di Capestrano” at the National Museum of Abruzzo in Chieti.

The Cuisine
Our culinary approach begins from the search of raw materials and rural traditions in the regional territory.
From a careful and skilled elaboration of these food products, our dishes become the perfect compromise between tradition and innovation.
Goods such as the “Navelli” saffron, the olive oil of the “Aprutino Pescarese” consortium, the “Farindola” pecorino cheese, the “Castel del Monte Canestrato” (a special hard cheese obtained from whole fat sheep’s milk), the Sulmona red garlic and the unlimited range of local cured meats (ventricina vastese, a very rich salami, “Campotosto Mortadella”, a special salami with a lard white heart, liver sausages, schiacciata aquilana, a tasty flattened shaped salami), right to the sweetness of the National Park honey and jams.
Another forte of the restaurant is its bread, sweets and fresh pasta, exclusively made by hand such as maccheroni alla chitarra (literally, “guitar macaroni”), tagliatelle (ribbonshaped pasta), sagnette (short cut ribbon-shaped pasta), gnocchi di patate (small potato dumplings) and ravioli.
Last but not least are the arrosticini, made from sheep’s meat cut by hand into very small chunks, pierced by a skewer and then skilfully grilled.
The typical dish reveals the great significance of herding in Abruzzo.
Along side the food, one must also take into consideration the wide range of liqueurs from the area: the famous saffron liqueur, the walnut liqueur, the ratafia, a lemon peel flavoured liqueur or cordial, the gentian liqueur or the centerba (literally “one hundred herbs”), a light green colour liqueur made of several digestive and aromatic herbs.

Slow Food Presidia