In the heart of the historic centre, a short distance from the Romanesque Cathedral dedicated to Santa Maria Assunta, stands this intriguing gastronomic address run by three passionate young restaurateurs: Jacopo and Paride at the stove, engaged in Abruzzese regional cuisine enriched by a contemporary touch, and Luca front of house, dedicated to hospitality and wine service. Among the most successful offerings stands out calf’s tongue with roasted squash, salsa verde, anchovy mayonnaise and rice crisps, a balanced dish full of nuance. The desserts are equally unmissable, such as vanilla and chamomile panna cotta accompanied by frozen blueberries, sauce and cocoa crumble: a finale that captivates through contrast, freshness and precision.