Local traditions: Farchie
Our company leads by about 10 years certified organic farming systems. This approach has reflected on the table where they serve meat slaughtered weekly low and high court. The cuisine is generally simple and very attentive to the seasonality and the wisdom that expresses the area for generations.
The cipollate (Fara F. Petri was called Cipollaro, such was the first production of intubations of water which was very rich) the pizza cima, la pizza di granturco with mixed vegetables, le corde delle chioche, the zuppa alla frantoiana,(chickpeas, chestnuts, walnuts and fresh oil), tagliolini all'unto fritto, the classical maccheroni chitarrati e conditi con sugo di castrato, sagne e ceci con gianciale, cotiche e fagioli.
Even the latter are in the wake of the country tradition of Abruzzo: coniglio al coppo porchettato, maiale al forno e legna o a cif e ciaf, pollo ripieno e alla cacciatora, turcinelli (lamb intestines) and finally a delicacy: l'insalata fatta di trippette di agnello in bianco condite con aceto ed olio.
The desserts are traditional Abruzzo: pizza dolce con la crema gialla e al cacao, le ferratelle, le crespelle sia dolci che salate; for wine the Montepulciano barricato, product company that goes well with meat.