Il Grottino Del Brigante

The grinder. On November 23, 2018, I was subjected to myocardial redistrict intervention, thanks to God and the cardiosurgical team of the hospital in Chieti with a positive outcome. Some problems remain in relation to extrasystems that are under investigation. At an exact year from the operation I was with my wife and some friends visiting, including thanks, to the sanctuary of S Gabriele dell’Addolorata. After the holy mass of refreshment to the soul, stop at the Grottino del brigante (Penna S. Andrea) for the refreshment of the body. The local, a well-known and frequented farm is, in my humble opinion, the model of catering made in Teramo that combines in wise harmony quality, shopping and tradition. The resort is reachable by provincial road 36 that as many roads of our region, characterized by the winding path connaturated to the morphology of the territory, is affected by numerous narrowings and deformations of the road cause lands and displacements. We must therefore have good reasons to go through it. This farm is good reason. The building with evident renovations and extensions on a pre-existing building develops on two levels; the one used as a restaurant is basement; in the access from the large parking lot it seems to descend into a house of Hobbit. It is not negative impression indeed, for those looking for old “atmosfere” is a good overture. A return to something familiar, from home, simple, everyday. Of mothers and grandmothers who worked mothers and grandmothers and who in the kitchen or better than even in the kitchen prepared the “recepts” that kept families united. In Communion. In the kitchen of Grottino I have always seen one or more “nonnes” or women in age with the singing head “mastriare” with masses and petty (stools), stoves and arms. Normally we have to book, at least we have always done it and we have never been disappointed. Even yesterday the place was sold out, full as an egg. We ordered as a starter a cutter of meats and cheeses, a tris of first (ravioli, fregnacce and guitar to the teramana) and mixed roast. On the appetizer I had some perplexity, it was not the usual proflux of “cold and warm” but a normal portion of meats, smoked, and cheese. Now speck was not, at least until last year, among the local specialties, also lacked ham. I was alarmed about change and asked the young maid if management changed. “No” answered the girl and explained that the lady who served in the room and organized the service was now engaged, promoted she specified, in the kitchen. Go bboh, we're seeing, we're my wife and I'm leading from a heartfelt disappointment at a restaurant in the eagle I'm not telling you. However with the first, good and abundant, we have the confirmation that the “nonnas” in the kitchen are always those. The roast is also at the height of tradition. The wines. Two, white and red, honest wine cellar. Honest for price and quality. In this place we look after the sodo, bandits sequins, lustrini and useless orpelli, the staff works with instinctive but proven professionalism and kindness acquired on the field based on a natural concept of hospitality proper to our region and the province of Teramo in particular, with good peace of the phenomena of the "volgari e blasfemi" of television. Why blasphemous? Because a man, a famous cook, who qualifies as “unnamed organic substance that begins for m. a dish prepared for some kind of culinary race is blasphemous. In fact, he's a fucking liar who deserves to starve. It is clear that mine is a very personal judgment however my wife and our friend present yesterday, are excellent cooks; so the undersigned and the consort of our friend are qualified judges and, if we do the SCARPETTA, sure indicator of pleasure, means that we are in the presence of a good and, for the guitar and the roast, excellent cuisine. The added value that no one will report on any tourist or gastronomic guide is, LA CLIENTELA. I have always met people who come to the grottino to eat and drink in company. I've never met only couples or individual clients. Several times I made it common with other tables, once on the occasion of the feast of the unity of Italy, another with boys who with guitar and drum singing a song of the film “they called them brigands” and finally unforgettable a group of young locals and neighboring countries, including an employee of the club who played out in black. My brother-in-law and I went out to take air and digest observe first intriguesiti then interested in the game (forbidden once in locals, cellars and taverns) and its complex procedures. Then we ask for explanations by offering each other to drink, gentian, to finish then, after having “saluted” our wives, who will return by their own means at home, in a cellar of Poggio delle Rose (Cermignano) guests of Andrea who claimed that, the genziana of the place was “too much soft, its was better. Once again the famous hospitality of Abruzzo is realized with the invitation to strangers of strangers who, complicit in alcohol and the desire of company share a house specialty. The gentian. But the winery of Andrea contains another treasure, a wine cooked to lick the mustache, better than the most celebrated Porto. It is a pity that it is to the people, but it is to the people. There's only one bottle left. The village is small therefore our presence does not go unnoticed so come other villagers that we can not offend by refusing to taste their productions. Result we return to the cheerful and satisfied fishermen but more cheerful. This episode dates back to 2016 the week before the shootout that brought Pescara football in Serie A and before the earthquake of central Italy. Since then I have been to Grottino again hoping to meet Andrea and his friends but so far without success. However also yesterday the presence of so many men, two women in the local my wife and friend, confirms the conviction that here you come to eat drink and stay in company. Vote for dishes 8, vote for company and staff 12, final vote 10. Okay the price and the vote are right sin the distance.

Start with the idea of eating local specialties with friends we couldn't even finish the first for the poor quality of food! They offer a fixed menu but those who are late come badly stayed, half the appetizer we saw order the first because finished, you had to get here first it works so . Ordered 3 first arrived a time lasso of 2 hours, bad quality, ravioli and fregnacce to the uncooked sauce, to the request to speak with the owner is told continuously that he is engaged and the son denied being the owner! In seconds we did not arrive at all, the account presented in the hallway without receipt and we had to wait 15 minutes because the owner refused to leave! Arrived at the restaurant, if so you can call, at 13e30 we left at 17.00 to eat half appetizer and try to taste some first.. By size 27/10/19

We were here at lunch today, I my wife my son and two dear friends to whom I wanted to try the typical cuisine Abbruzzese, we arrived at 13/30 , after 30 minutes appetizers few even if good enough, at 15/30 arrive two first nothing special, the Fregnacce at the 16 improposed with sauce uncooked and aqueous cheese, we ask ravioli without cheese and clearly arrive with a mountain of cheese,

I raise the vote only for the final account; it is difficult to eat a full meal at 15/17 euros. Discrete quality but she dies with fegatini, I didn't expect it!! Antipasti without brio and roast almost nonexistent. I wouldn't come back.

The Teramana cuisine is the mother of the Abruzzo cuisine. Some things you eat only in Teramo and province. Here in Capsano, in Penna S.Andrea, a family has been welcoming its customers for years with its simple and genuine delicacies. I only tell you that with 15€ per skull (on Sunday you pay a little more, the other days on the 12€ full lunch with abundant portions. Friendly location and smiling staff. We come back as soon as possible.