Via Primo Novembre, 149

Phone +39 0823.679074, +39 335.5385260, +39 339.8789602

Fax. +39 0823.923914

Email: infopal@lapalombara.com. Website: www.lapalombara.com

Open all year (it is better to book)

Credit cards: Visa and Mastercard

Foreign languages spoken: English, French, Spanish and Portuguese.

Beds: 25 in eleven rooms

In-room TV: not available

This farmhouse springs from the ruins of a church of the Eighteenth century, this is an example of rural hospitality of the ancient times. This is the bet of Mr and Mrs Bartoli on the border between Lazio and Campania. They decided to enhance the peasant calling of their family and renovate the building which could have been abandoned. So the Palombara was born. Its name derives from the nests of pigeons which had taken refuge among the ruins of the bell tower. This farmhouse is located a few kilometers away from the Roccamonfina regional park and it is completely immersed in countryside. In the place where the sheds were located now there is a nice restaurant room which is cared for with the utmost care, here the warm colour of wood contributes to make the atmosphere cosy. The chairs are covered with straw and the tables are made with solid wood. The ceiling beams recall the original calling of this place. In summer evenings it is pleasant to stay under the wide gazebo made with stones, drinking wine and enjoying cool thanks to the plants of the courtyard. The rooms, with period furnishings made with iron and wood, are equipped with all the comforts (heating and air-conditioning) and very cared for: there are also flights and toilettes for the disabled. This is a member of the Italian Chilli Academy.

Restaurant (it is better to book)

Closed on Mondays. Seats: 90

The cuisine aims at enhancing the products of the farm like oil, vegetables, pasta and dairies, both fresh and matured. You can start your meal with fresh ricotta and caciotta accompanied by salamis, olives preserved in oil and grilled vegetables. Regarding the first courses taste the ravioli seasoned with tomato sauce or nut sauce, orecchiette pasta with broccoli, noodles with Porcini mushrooms from Roccamonfina and the soups of the season with vegetables and legumes. There is the triumph of meat: roasted piglets and legs of “annutolo”, sausages with fennel, braised meat with Aglianico wine sauce and genuine chicken proposed in many recipes. The vegetarians can eat smoked scamorza cheese, which is home-produced, accompanied with the inevitable delicious Porcini mushrooms. Those who are very demanding will appreciate an unexpected but tasty seafood proposal. Taste trout with Porcini mushrooms and the vegetables of the season. You can finish your meal with the homemade desserts. Regarding the classic proposals don’t miss the one with chestnut whose recipe is jealously kept by the owners who prepare it at home, handing the recipe down from mother to daughter jealously. The only way to guess it is to taste it. There are special menus for children. There is a good wine-list which is being enriched, it aims at enhancing the autochthonous regional vines like Galluccio, Aglianico, Taurasi, Piedirosso, Falerno del Massico, Falanghina and Coda di Volpe. There are homemade liqueurs like the ones with chocolate, coffee, strawberries and nuts. At the end of your meal enjoy a cup of hot coffee prepared with the Neapolitan machine. The farm is composed of 100 hectares and it has a biologic certification since 1990 and produces hazelnuts, chestnuts, olives, cherries and wood for wineries. They breed farmyard animals. There is also very good oil, jams, acacia and chestnut honey, food preserved in oil and pickles.