Le Cantine Dei Borgia - Subiaco

Here after a visit in the monastery san benedict called sacro speco in the city subiaco. place is quite and convenient fixed menu the choise. not expensive and reasonable. it needs geduld to wait for the service.

Fall here for lunch, and I must say that this restaurant surprised me, because waitress was very welcoming and eating was quite good. the house made ravioli and the ravioli al tartufo were special. up there.

This charming little restaurant is located directly in the heart of subiaco and serves good food for a very good price. Unfortunately, the waiter steps have to climb to get their accusations and then again to bring them to their food and slow down the dinge, ut. eating is good and the people are nice, they just have to geduld!

It is a long climb to the upper town in subiaco, and even longer to the last ascent to the castle at the top, the rocca dei borgia. it was a cool December night, and we decided to dinner in the small restaurant. directly in front of the burgmauer, le cantine dei borgia the winery of borgias, named for the powerful papal family that owned the castle for a magic.) that is a small family-run restaurant; Mom was in the kitchen when we ate, the 20-filled daughter leaned to the tables in the two small dining rooms on the upper level, and brother leaned the bar in the ground floor while his friends played a video game. the building (like a large part of the upper city) still appears between the 13th and 16th centuries, and the restaurant oozes homespun simpleness and authenticity. my ess companions tried a pasta dish that was not coated on the menupaccheri (in to ravioli) in a sauce of freshly collected black truffles. they allowed me to share one, and the effect she produced on the palate was like ambrosia for the gods. I stayed in the menu and asked for spaghetti allamatriciana, but mamma in the kitchen must have their own secret ingredient because it was also a rash. my three companions who were all either Italian citizens or long-term residents, they all picked up and insisted that it was the best amatriciana they had eaten everywhere. even if mamma hyperbole allows, seems to work in the boiler room a bit magie. the house wine was a montepulciano dabruzzo, traditionally considered to be very common varieties; the winzer in the region must work to improve their call, because it was quite drinkable. for my secondo piatto I had a deliciously prepared calf; the two ladies with us skipped a second course so that they did not extend our rehearsals for the main course. I was no longer convinced of their abstinence to follow the kalb with a wonderful tiramis. the sum came to 90 for all four of us, and we all felt a deep feeling of satisfaction when we began to take the long way many steps down to the car.