Santa Chiara

In Guardiagrele, ,30 minutes far from Tenuta Villa Rosato you can find this tipicall restaurant located in a very old handicraft shop from 1829.
Santa Chiara  offers tipical local cuisine very well presented, sometimes revisited, and with some new dishes by the two owners : Gino Primavera, gastronomist and teacher of Food Sciences at the Hotel School of Villa Santa Maria, Domenico Scotti del Greco, cook with degree awarded by the above school, Valerio Liberatoscioli.
 
First courses: “crioli al lardo”, “frascarelli”, “lahanelle al ragu dell’aiuto”, “sagnarelle al guanciale e pomodorini”, “corde di chiochie al sugo di salciccia guardiese”, typical home-made pasta proposed in many different ways.
Second courses: “capretto farcito”, “lumache alla guardiese”, “cif e ciaf di maiale”, “coniglio ripieno alle papate”.
Desserts: “dolcetti secchi della tradizione guardiese”, “spumone al croccante di mandorle”, “tortino al cioccolato”, “pizzelle e sanguinaccio”, “pizza dolce”. 
 
During the month of August the restaurant moves outside to the nearby pedestrian road, with sale of “pret-a’-porter” traditional meals.
 
The Santa Chiara restaurant is part of the “Coltiviamo la diversita’” (Let’s promote diversity) initiative of the Maiella National Park and the ARSSA organisations, using products from the local agriculture like the “solina” flour, “broccoli ricci” “mezze fave”(special broad beans), spelt from Caprafico, pea-beans and old fruit, with the objective of protecting these precious products from extinction. “If you eat me, you save me” is the saying of the initiative.
In the restaurant you can taste the meat of the local black pig, bred in the open air in oak woods.
Fresh truffles only are used: truffle oil or sauces with truffle aroma are banned.
 

For customers of Tenuta Villa Rosato, the restaurant offers tastings  menu including appetizer, first course, second course and dessert for only € 25, with a glass of wine, water and coffee included in the price or € 10% discount choosing directly from the menu. For groups of at least 6 people, the possibility of mini-courses of traditional cuisine with wine and oil tasting and lunch or dinner . For the cooking class is required advance booking of at least 1 week

 
 
 
Spaghetti alla Trappitara
 
(Dish that is prepared in the olives mill, with the new oil just made)
 
Ingredients for 4 people:
400g of spaghetti
50g salted anchovies
2 cloves of garlic,
12 dried sweet peppers,
2 pinches of sweet pepper powder,
red pepper if you like,
parsley, oil, salt q.b.
N 1 ladle of water
 
procedure:
In a saucepan, sauté in extra virgin olive oil olive oil, joung and fruity, roughly chopped garlic and peppers until he is toast, but be careful not to burn them. Remove the peppers and let them cool down because they become crispy, add the oil anchovies broken using fingers, pepper powder. Stop cooking with a ladle of water, add the chopped parsley. Cook the spaghetti in boiling salted water and toss with the sauce previously prepared, adding on top dried roasted peppers. If you wish, you can add hot pepper.