Locanda del Barone

The raw materials used to prepare the dishes come from selected local producers. We are in the heart of the Majella National Park, in a splendid natural setting where scents and sensations are also those that come from agricultural biodiversity and Slow Food, in a word: from tradition. Spelt, wheat from solina and wheat from cappelle are used in homemade first courses and you will not forget the red potato gnocchi from Morrone, as well as the ravioli made from sheep's ricotta cheese. Among the main courses, the black loin of pork seasoned with shallots, the arrosticini and the goat leg are the workhorses. As for the desserts, the ricotta cheese semifreddo is famous. Finally, the winery is appreciated for the quality of its organic wines.