Stazione di posta - A Sant'Orsio

Expectation for this place was very high, as a friend had commented that the food was as good as home cooking gets. However, since her visit I assume they had changed ownership or Chef.
We had a selection of antipasti and premi, all the food was fairly dry and uninspiring. Unfortunately, you would not have said it is fresh. Some of the dishes were good ideas, like porcini mushrooms and orange. The service was good and friendly and the veranda where you eat in the summer is nice.

La Tana

Both small restaurant and take-away service serve adequate pizza in double quick time, so if you're in a hurry and need something to fill your stomach this will suffice.

Agriturismo Grignano Eco-Biological

This is the only certificated eco-biological Agriturismo in the province of Viterbo. The owners are very proud to inform you that nearly everything you eat is produced organically by them. In the summer dining outside is a must and a panoramic view is stunning. Hospitality is very friendly, and you'll be made to feel as if you're dining at home. The anti-pasto was delicious and is certainly recommended. You will be given what they have in season and won't be disappointed. The primi and secondo were equally good. We had lasagne with courgettes that was the best I've ever eaten, and the meat platter that for two was more than enough.

The home-made crostata with apricots was just lovely to finish off and no meal is complete without the digestivo (I must add, in generous portions!).

Hosteria Santa Croce

Rotisseur awarded chef cooks up marvelous seasonal dishes fusing together traditional tastes… or they are just confusing them? The culinary results are on the most part positive. Prosecco is served as you sit. If you only have room for one plate, don’t miss out on the primi (pasta dishes), better if it’s the home made fresh pasta.
The bill can be quite costly but if you’re looking for a cheaper alternative, pass the restaurant and head downstairs to the veranda for a pizza only menu. For the pizzeria, it is advisable to book.

Taverna dei Balbi

Leaving Bracciano heading towards Manziana, on the road that has military base, you come to an akward turn and instead of following the road turn right, pass the the football ground and you’ll find yourself in Pisciarelli. No need to worry, what you’re on is a dead end road. The restaurant is on your right hand side. This family run trattoria is fairly sizeable (inside and outside area) so no need to book. First opportunity you must order suppli misti, to memory one of the best. If you’re hungry still, go ahead with the pizza but forget the desserts! The bill will leave your wallet happy with an average of 15 euros per person.

Da Peppone

One off the beaten track, but after a pleasant drive through beautiful countryside you will be rewarded with a good meal. Once you have found San Giovanni in Tuscia on the map, follow signs to da Peppone on the road that leads from or to Cura di Vetralla. Signature dishes you find all year round, like carpaccio di cervo or prosciutto di cinghiale (wild boar) with smoked ricotta or cod with chickpeas among the starters and filetto di maiale in salsa d’aceto balsamico (pork fillet in balsamic vinegar sauce) or cinghiale alla cacciatora (wild boar marinated in red wine for a day and then cooked with juniper and other spices). The meat is bred and processed locally, so is the oil and the bread. No need to study the wine list, the house wine is truly drinkable!

Renato, Ilde e figli

If you fly from Ciampino, you got there and you have a couple of hours to spare, do try Renato, Ilde e figli, turn to go to Ciampino town, cross the railway tracks and take the first street on your left, via Napoli then follow signpost to the restaurant. You’ll end up dining in Renato and Ilde’s garden. Don’t expect to find any menu, stick to the bruschetta al pomodoro (fantastic) and a pizza. Renato must be cursing the busy Ryanair schedule as you can almost see the pilot during take offs. However, if you can ignore this you’ll be rewarded with a good dinner at the same price of an in-flight snack on low-cost flights. Make sure you finish your meal with an amaro (digestive liquor made of distilled herbs). Renato will serve it cold and you’ll understand that it is not your usual off the shelf amaro. So, if you get chance ask him what it is and let us know!

La Bella Venere

If you go there on Saturday or Sunday you’re very likely to stumble in wedding celebration. The place is so beautiful directly on the lake Vico, with its private beach, the sports centre, the hotel, in the deep woods around the lake that it’s very popular venue for wedding receptions. The food lives up to the expectations of the place, with a menu that leaves everyone happy for the vast selection between meat and fish dishes. One worthy of note is the Carpaccio di Polpo

Il nido del Falco

Il nido del Falco (the eagle’s nest) is where nouvelle cuisine meets rustic Italy. Something went wrong in the fusion and it doesn’t seem to achieve either. Portion were anything but generous (avoid the cheese platter) and the combination of tastes highly disputable (try truffles with pecorino cheese). Great selection of wines though, and a lovely garden where to sip your favourite tipple.

Sorcetto Trattoria

During the winter months the gigantic fire place relentlessly cooks wild boars pork and beef and bruschetta for the meat lovers in a room that it’s only heated by baskets of hot ashes under the tables. In the summer, the action is outside. Wood fire oven cooked pizza is the obvious choice accompanied by a cool beer, of course! The pizza is thin and light with plenty to choose from. Also try the supply as a starter.

Palazzetto – Trevignano

Conveniently located on the main square, a few meters away from the lungolago (the stroll along the lake shores), the restaurant is perfect to dine outside under the veranda with the fresh breeze coming from the lake. the menu is mainly fish (fresh or salt water, fished locally) and any dish will make your day. The padrone di casa speaks English and his wife cooks as for her own.

Guide to starters...

Suppli’, fiori di zucca and olive ascolane – the essential guide to Italian starters…
Pizzerias have usually a selection of starters that, for some unknown reasons, hasn’t crossed the border. As yet.
Suppli’(or suppli’ al telefono) is a speciality from Rome. It’s a ball of rice with Bolognese sauce, with mozzarella inside, rolled in breadcrumbs and deep fried. The mozzarella becomes soft and stringy, just like the old telephone wires. The more adventurous ones have substituted the Bolognese sauce with other accompaniments and the suppli’ has turned bianco (mushrooms or peas), agli spinaci (with spinach), al radicchio (red lettuce), allo zafferano (saffron).

Fiori di zucca are another delicatessen of the cucina povera. Not many know that courgettes are nothing but the big stem to a beautiful and edible orange and yellow flower. Like any other flowers, the courgettes’ flower is very delicate and has a very short shelf life once picked. It is used widely in the summer months as a pizza topping, in the pasta and on its own. You take the flower, you open it, put an anchovy and mozzarella. Close and roll the flower, dip it in the batter and fry it. The batter is only flour, egg and water. Yummy!

Olive ascolane – it’s in the name come from Ascoli in Le Marche. The olive is cut open, pitted and stuffed with meat cooked in spices. Rolled in breadcrumbs and deep fried.