Il Boscaiolo - TAGLIACOZZO

Friends of mine invited my husband and I along for a large family Sunday lunch at this simple trattoria in Roccacerro. The place crowded quickly and had a meager, but very jolly, hardworking and accommodating staff. I would advise to make reservations and not to arrive late. Places like this keep ingredients fresh and have plenty of regulars so save yourself from disappointment and call ahead. The menu is full of typical mountain and abruzzese options. My personal favorite were all the starters affetatti misti with cold cuts, amazing pecorino cheese, fresh ricotta, a bean stew, a bean salad, bruschetta and delicious fresh breads. This is so filling that it 's hard to continue to a first or second course. The steaks are simple, but cooked as you like and the patate al forno are sliver thin and mouthwateringly crispy. For dessert we sampled the fresh summer fruit and finished with a typical digestif liquor. Wonderful and happy meal. The chef even let me steal a bag of rare fagioli from Tagliacozzo. Delightful way to spend a Sunday. I hope to return.

If you are after plentiful, delicious, local and uncontaminated food this is the place to go. The mixed antipasti (entrees), which kept coming, were divine specially if you are not squeamish about so called off cuts because they are actually the best. But also the local salami were fantastic, not to mention the cheeses and ricottina: very delicate despite being made with sheep milk. For pasta we had gnocchi con spuntatura di maiale and ravioli; could not be faulted. Add a prompt service and competent friendly staff. Out of main ways, but worth the trouble of getting there.

If you are after plentiful, delicious, local and uncontaminated food this is the place to go. The mixed antipasti (entrees), which kept coming, were divine specially if you are not squeamish about so called off cuts because they are actually the best. But also the local salami were fantastic, not to mention the cheeses and ricottina: very delicate despite being made with sheep milk. For pasta we had gnocchi con spuntatura di maiale and ravioli; could not be faulted. Add a prompt service and competent friendly staff. Out of main ways, but worth the trouble of getting there.

Excellent view excellent cuisine also made in house wine education excellent local product only sins the very windy road in winter travelable with snow tires or chains, but it is worth it

Eat of wine exceptional welcome absolutely to attend!