La Maisonette - CASAPROTA

For my birthday I was taken to the breathtaking home restaurant La Maisonette nestled in the Medieval town of Casaprota in the heart of olive oil country, the Sabine Hills. We were greeted by the Italian warmth of chef Francesco who has gone out of his way to share his love of good cooking with genuine local organic ingredients and wines with the lucky people who book his table(that’s right he books private dinners for up to six people and Romantic intimate dinners for two). You have his undivided attention and savoir faire as you step into La Maisonette and catch sight of the view on the valley below as the stars come out over surrounding towns on the hills…not to mention the original tenth century stone walls and wooden beams. And I haven’t even gotten to the food! Every Italian region is proud of its local gastronomic traditions, here you get the best of tradition guided by a chef who plans each menu to exalt the flavors and prepare you for the next course. Mouth-watering starters and pasta! If you’re lucky he’ll make one of his signature fruit tiramisu for desserts. To die for! Remember to book at least two days ahead and if you have time take advantage of the nearby b&b and explore the area’s Medieval towns and lakes the next day.It was magical. I can’t wait to go back and find out what he has planned for an autumn dinner!

A unique location in its kind after a tour in the village we immersed ourselves in a place where the attention of details and the unique atmosphere, make it a master. excellent food with quality products prepared by the French chef

A unique experience! absolutely try the delicious dishes of the French chef. Number one!

For family reasons, I have participated for years at homeprota, having the opportunity to observe and experience the proposals of restaurateurs, pizzaioli and cooks, native of the area or not, which are proposed on the territory. in tripadvisor, the maisonnette had always appeared to me as the number with its restaurant formula house for small groups of people, but I had never had the chance to experience it. the occasion finally presented itself at the end of this strange summer, on an infraweekly day, a moment died from the point of view of the holiday in the area. Usually, in fact, pizzerias, farms and other forms of catering open to the public on weekends, reserve any exceptions to the resident customers. in this fringe, while I spent a few days with a dear friend in sabina, I finally met the Franciscan chef, who conceived and realized in his historic home this authentic jewel. the number of the place is the customization of the experience. when I contacted francesco, I then began to dissolve the different (some) peculiarities of the evening: from the absence of sugars of every kind in my sweet to the desire to have goose dishes, even experimental, but with combinations not too daring for my friend, in turn I cook expert and of great abilities, based on raw materials of earth. Once I have established the limits, I have left a white card to the chef. No experience is ocita from it really memorable. we started the evening led by francesco in a walk under the starry sky for the medieval village of casaprota, which I knew but not so in detail and that it was an absolute novelty for my friend. the panorama of the hills and surrounding villages is wonderful. we then arrived at the old building where the chef lives and offers his catering service. the environment is collected and cozy and has a large window overlooking the village, providing, if necessary, a welcome air feedback with the entrance door. for the occasion, the six-seat table and the tour were illuminated by a candlelight, while a soft music completes the atmosphere. and we arrive at the dinner, protagonist of the festival, which started with an appetizer of meats, meats and cheeses vaccines and mixed sheep of the territory, with some incursions in other Italian regions (from the calabria for some cheeses to Piedmont for a taste of frittata always to cheese). among others the sausage of liver and bruschetta with the hot ciauscle coming from the lover. the whole was accompanied by a selection of different creams, salads and peanut tomatoes and watered by a rosé wine of the territory. First, we enjoyed a small spaghetto of local cereals to the cacio and pepper, zucchini and pumpkin flowers with mint aroma, such as the second chicken and rabbit hunter (the still warm climate made the ovine meat oually part of the recipe was not included) and, dulcis in fundo, the artisan tiramisu, flower in the eye of the chefs.

Great location five minutes by car, from the center of viterbob. in the green countryside .in a medieval tower. ...renovated where the kindness of the owner is one of the many beauties. two rooms, garden, relax. Great breakfast.