Sagittabondo

The name of this restaurant occupying a late-18C palazzo with attractive flooring and Murano glass chandeliers alludes to the peasant traditions that influence its cuisine (miseria) and the creative, elegant dishes served here (nobiltà). The menu features excellent home-made pastas, vegetables and meat dishes, including boned rabbit with leeks and Annurca apples and white and black truffles from the Molise in season.

Lucio Testa, chef-patron, has returned to his native village perched at an altitude of 937 metres, opening this restaurant in a former sheepfold on the outskirts of the village. The perfectly preserved stone façade, several small rooms spread over several levels, exposed beams and contemporary lamps give the ambience a modern touch. His is a creative cuisine, in which traditional Molise recipes are revisited, combining local and seasonal products (often from his own garden) with sauces, dressings and emulsions, learnt from working with French chefs; mulard duck is a favourite, several tasting