On the first hilly slopes that embrace the village, amidst vineyards and silent gardens, the austere simplicity of the former 16th century monastery perfectly reflects the culinary language of one of the most recognisable fine dining experiences in Italy. Niko Romito continues to define - and refine - his vision here: a rigorous minimalism that never relinquishes sensory depth, expressed through dishes based on the measured use of just a few ingredients – be they vegetables or proteins – orchestrated with almost ascetic precision.The research continues relentlessly, as does the link with Abruzzo: products, recipes and culinary heritage come together in a constant drive towards evolution, keeping all the intensity of flavour and clarity on the palate intact.The bread and the entire range of baked goods are excellent, as always. The result of the almost maniacal selection of flours, long and carefully controlled proving times, and a bakery dedicated exclusively to doughs and breads of all kinds. The bread is so carefully crafted that it could almost be considered a course in its own right, capable of conveying the establishment’s methods and philosophy all on its own.