la Locanda sotto gli Archi - ITALY SUSTAINABLE TRAVEL - ITALIEN ÖKO REISEN (sitios de interés)
Descripción del sitio
The restaurant, with its stone arches resting on supporting pillars, and central stone fireplace, has been restored in tune with the conservation philosophy in order to return it to the original architectural characteristics. New additions which broke this stylistic integrity have been removed, as well as the external heating elements, which have been placed under the stone floor, again recuperated from compatible materials and architectural traits.
Fortunately the changes over time have only been of overlay and not substitution. So the only removal necessary has been of the thin 19th century partition walls, superficial plasterwork – while the reintegration of missing elements with analogous recuperated local elements: large stone paving blocks whose deteriorated bits were restored using ancient materials and techniques; plastering with whitewash lime; locally sourced recouperated stone stair blocks. For the most delicate and degraded parts – mainly the wood framing and attic lofts – the answer was imperceptible and subtle use of highly advanced technology for heating system under the floors: remote tele-heating.
LOCAL SPECIALTIES
The historic isolation of these territories, as well as the population’s attachment to traditional economy – have favored in these esconced valleys the persistence of ancient cultivations, and the survival of otherwise abandoned and extinct cultivars and varieties. Ancient Mediterranean cultivations still grow here: spelt, lentils and garbanzo. Also Medieval cultivations grow here in their original form,::text like saffron, dill and parsnip. A reflection of this autochthonous culture is the tradition of local gastronomy, less structured than the peasant mountain cuisine, yet more articulate than the one belonging to the milder hilly areas.
As part of the project also nearby plots of land were purchased in order to grow the local produce and procure, in the renovated historic location, the traditional mountain cuisine of Abruzzo.
The Locanda Sotto gli Archi restaurant is therefore oriented on the most genuine local gastronomy, with crops autonomously managed in order to faithfully reproduce the cultural heritage so deeply bound to daily life of the population.
BREAKFAST:
The simple pleasures of olden days, enjoyed with local specialties make every morsel of Sextantio breakfast a special one. Ingredients and recipes have been supervised by folklore and cultural Museo delle Genti d’Abruzzo. All foods served in the Restaurant follow a domestic, local and seasonal festive calendar, based on daily rural life.
CANTINONE:
Albergo Diffuso Sextantio’s Cantinone is the place for aperitivo, drinks and quick meals.
The location is reminiscent of those places in which the population of these rural communities would gather in winter to warm up before a fire, and tell stories.::text Like back then, guests are welcomed in an informal, cozy ambiance that stimulates conviviality. The seating on benches is a tangible witness of the population’s ability to work with wood; the warn tabletops, etched with age and grooves bring to life the century old hard work of ancient homemakers in the kitchen.
The key element is however the large stone fireplace, embellished with small pidgeon holes and niches typical of the Carapelle Barony. Hanging near the fireplace are oil lamps that satisfy both seasonal lights, as well as fortune and propitiatory functions.
Meals are,::text like in the past, prepared with simplicity, with hearty ingredients and robust local Montepulciano d’Abruzzo wine. The gastronomic offer changes with the seasons: faro (spelt) and fig salads in summer; wild chickory sautéed in the cooler months; or roasted chestnuts in winter. There are always pulse soups available, as well as toasted bread and sausages, roast potatoes, and classic salumi and cheese samplers, chosen among the finest the region has to offer. The Cantinone’s quintessential specialty is however porchetta, a classic peasant tradition that is often paired with craft beer produced in the Abruzzo territory.
Fortunately the changes over time have only been of overlay and not substitution. So the only removal necessary has been of the thin 19th century partition walls, superficial plasterwork – while the reintegration of missing elements with analogous recuperated local elements: large stone paving blocks whose deteriorated bits were restored using ancient materials and techniques; plastering with whitewash lime; locally sourced recouperated stone stair blocks. For the most delicate and degraded parts – mainly the wood framing and attic lofts – the answer was imperceptible and subtle use of highly advanced technology for heating system under the floors: remote tele-heating.
LOCAL SPECIALTIES
The historic isolation of these territories, as well as the population’s attachment to traditional economy – have favored in these esconced valleys the persistence of ancient cultivations, and the survival of otherwise abandoned and extinct cultivars and varieties. Ancient Mediterranean cultivations still grow here: spelt, lentils and garbanzo. Also Medieval cultivations grow here in their original form,::text like saffron, dill and parsnip. A reflection of this autochthonous culture is the tradition of local gastronomy, less structured than the peasant mountain cuisine, yet more articulate than the one belonging to the milder hilly areas.
As part of the project also nearby plots of land were purchased in order to grow the local produce and procure, in the renovated historic location, the traditional mountain cuisine of Abruzzo.
The Locanda Sotto gli Archi restaurant is therefore oriented on the most genuine local gastronomy, with crops autonomously managed in order to faithfully reproduce the cultural heritage so deeply bound to daily life of the population.
BREAKFAST:
The simple pleasures of olden days, enjoyed with local specialties make every morsel of Sextantio breakfast a special one. Ingredients and recipes have been supervised by folklore and cultural Museo delle Genti d’Abruzzo. All foods served in the Restaurant follow a domestic, local and seasonal festive calendar, based on daily rural life.
CANTINONE:
Albergo Diffuso Sextantio’s Cantinone is the place for aperitivo, drinks and quick meals.
The location is reminiscent of those places in which the population of these rural communities would gather in winter to warm up before a fire, and tell stories.::text Like back then, guests are welcomed in an informal, cozy ambiance that stimulates conviviality. The seating on benches is a tangible witness of the population’s ability to work with wood; the warn tabletops, etched with age and grooves bring to life the century old hard work of ancient homemakers in the kitchen.
The key element is however the large stone fireplace, embellished with small pidgeon holes and niches typical of the Carapelle Barony. Hanging near the fireplace are oil lamps that satisfy both seasonal lights, as well as fortune and propitiatory functions.
Meals are,::text like in the past, prepared with simplicity, with hearty ingredients and robust local Montepulciano d’Abruzzo wine. The gastronomic offer changes with the seasons: faro (spelt) and fig salads in summer; wild chickory sautéed in the cooler months; or roasted chestnuts in winter. There are always pulse soups available, as well as toasted bread and sausages, roast potatoes, and classic salumi and cheese samplers, chosen among the finest the region has to offer. The Cantinone’s quintessential specialty is however porchetta, a classic peasant tradition that is often paired with craft beer produced in the Abruzzo territory.