Pescocostanzo is a feast for the eyes and the spirit, allowing oneself to get lost among the streets filled with the scent of burning wood from the chimneys, discovering characteristic corners and unusual views, ancient churches, noble palaces, as well as savoring the genuine mountain flavors at the table. Here are the top 8 addresses selected by Gambero Rosso.
Where to Eat in Pescocostanzo
La Corniola del Relais Ducale
Restaurant. Within a charming 5-star venue, an inviting and refined table with a tranquil atmosphere awaits. Here, Chef Concezio Gizzi carries forward a continually evolving cuisine that interprets the concrete flavors of the region with a modern touch. From the menu, you can choose dishes such as Pescocostanzo pecorino cheese in tempura with cooked must, fettuccelle with smoked beech butter, anchovies, and wild fennel, and roasted guinea fowl leg with grilled endive. A wide selection of cheeses and an extensive wine cellar are available.
La Corniola del Relais Ducale – via dei Mastri Lombardi, 24 – 0864 642470 – relaisducale.it
Di Giacomo
Gourmet Break. Luciano Di Giacomo, supported by his precious wife Silvana, has been running this small biscuit shop with an attached laboratory located in the town center since 1989, worth the stop for a guilty pleasure. Here, you'll find cookies, tarts, doughnuts, and dry pastries (such as cantucci, mostaccioli, anicini, etc.), but especially the 'pizzella' of Pescocostanzo, made with the old family iron and a dough of eggs, flour, lard, extra virgin olive oil, sugar, vanilla, cinnamon, and citrus peels. At Easter, the 'scarsella,' another typical sweet, takes the stage.
Di Giacomo – via della Fontana, 3 – 339 1059622 – pagina Facebook
Essentia
Restaurant. In a short time, this establishment has gained respect and appreciation not only from locals but also from occasional customers who stumbled upon it during a vacation. The architects of this success are two young people from Molise, Chef Nicola Merlo and his partner. Besides bread made with ancient grain flours, Nicola prepares delightful dishes by enhancing the resources of the area: deer carpaccio with a hint of lemon, Venere rice with gentian powder and ricotta, quail stuffed with ventricina (spicy salami) and scamorza cheese with Montepulciano reduction. Great selection of wines.
Essentia – via Appennini, 22 – 348 0460844 – essentiapescocostanzo.it
Il Faggeto
Restaurant. A few minutes' drive leads to a place of great charm, with centuries-old trees and enchanting landscapes. After a nice walk, you can easily take refuge in this family-run establishment, with ample spaces (including a room with a fireplace) and a cuisine aligned with local traditions and products. On the menu: crostini with mushrooms, baked polenta, ricotta ravioli, mixed roast, grilled sirloin steak, and, to finish beautifully, torroncino semifreddo and tiramisu. Six rooms available.
Il Faggeto – strada prov.le 55, km 10 località Bosco Sant’Antonio – 0864 67100 – ilfaggeto.it
Da Paolino
Trattoria. Located in the heart of the village, it's a solid outpost of long-standing traditional cuisine run by a family. You'll never be disappointed by the rich cheese or cold cut appetizers, polenta, and handmade fresh pasta (chitarra, fettuccine, taccozzelle, tagliolini, ravioli...) with flavorful seasonal sauces, and skillfully cooked meats. To finish, homemade desserts such as apple tart and tiramisu. You'll always find the right bottle in the wine cellar to accompany your meal. Reservations are recommended, especially in high season.
Da Paolino – strada Vulpes, 34 – 0864 640080 – ristorantedapaolino.com
Il Setaccio
Trattoria. On the uphill street leading to the Basilica of Santa Maria del Colle, an ideal address to find authentic local flavors, time-honored recipes passed down through generations. One can sit in a single room with few tables (reservation is essential) to savor simple and tasty dishes such as mushroom ravioli, truffle chitarra pasta, polenta, scamorza cheese with vegetables, and succulent sausages. To complete the circle, homemade and delicious desserts. House wine available.
Il Setaccio – via O. Colecchi, 33 – 331 4200805 – ristoranteilsetaccio.eatbu.com
Lo Spizzico
Pizza by the Slice: Young Vittorio Di Padova, a former student of Niko Romito's Academy, is fully engaged in the activity opened by his parents 30 years ago. Passionate about leavening and baking techniques, he puts his skills and creativity into preparing light and tasty tray pizzas. In addition to the classics, there's always something new. Among the latest are chicken, tuna sauce, lemon-marinated lettuce, and caper powder, and liver sausage, aged caciocavallo cheese, roasted cabbage, and orange zest. Note: during the Christmas period, it opens every day; otherwise, only on weekends.
Lo Spizzico – corso Roma, 11 – 331 2763961 – pagina Facebook
Tre Frati
Restaurant. Inside a former Franciscan convent from the 17th century, a beautiful place offering comprehensive hospitality. There are 6 comfortable and well-furnished rooms, and there's the dining area set up in the ancient friars' refectory with typical stone vaults. Preferably organic and locally sourced raw materials, fresh pasta, and homemade desserts, respecting seasonality: these form the basis of a culinary offering that satisfies every palate. In the well-stocked, visible cellar, some craft beers make an appearance.
Tre Frati – viale C. Fanzago, 4 – 338 1168591 – trefrati.it
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