In an evocative rural setting, among stone farmhouses, absolute tranquillity and a summer terrace that opens onto the surrounding hills, chef Stefania Di Pasquo presents an authentic cuisine, firmly rooted in the produce of her land and enhanced by a personal and unaffected touch. The variation of lamb is impeccable: a freshly cooked cutlet, a slow-braised preparation with onions, and alongside it a richly flavoured liver stew, together composing a coherent narrative of technique and memory. Equally remarkable is the dessert inspired by the traditional peasant breakfast, in which caramelised bread meets a surprising caciocavallo ice cream – a fitting homage to Agnone, not without reason known as the ‘city of cheese’ – finished with a delicate wine sauce. In the dining room, the chef’s husband, Tomas Torsiello, receives guests with grace and quiet assurance in a warm and romantic setting enriched by a fireplace and copper details. His is also the stewardship of the wine list, which reveals a marked predilection for Champagnes. The property also offers pleasant guest rooms, ideal for those wishing to extend their stay.