Filippo Ristorante & Bar

Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta

Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce

Salmon sbriciolata from the sea and mushroom from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra

Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad.

Over signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti

It is said that this descendent of the Borboni monarchy especially like this dish while resting during his annual hunting trip to Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra

Boneless chicken, imported prosciutto, peperoni arrostiti, porcini mushrooms in a white wine. Served with salad.

Salmon sbriciolata in tomato sauce tossed with Orecchiette

Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

Lobster ravioli in a cream tartufo sauce

Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with asparagus. Served

Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato

Our Cappello of rustic country bread baked over tortellini in butter sauce with garlic, linguine in a light tomato sauce and gnocchi in a garden fresh pesto sauce.

Puffs of mozzarella cheese and veal tenderloin in a light white wine and herb sauce. Served with salad.

Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polenta erbazzone made of fresh seasonal herbs.

Prepared by advance request... Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Goriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste.

Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is a classic delicacy of the Abruzzo region of Italy.

This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country bread baked to a golden brown.

Rustic country bread with fresh spices and herbs.

Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

Fresh shrimp with herbs cooked in white wine

Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emillia Romagna

Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella

Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil

Fresh calamari lightly fried to a golden brown

Fresh garden salad of crisp seasonal greens

Fresh fennel and arugula sprinkled with extra virgin olive oil

Eggplant with mozzarella and tomato sauce

Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese

Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

Rustic soup of prosciutto, beans and pasta

Traditional Abruzzese egg and spinach soup in chicken broth

Gnocchi with sammarzano tomato and meat sauce

Lobster ravioli in a fresh basil pesto cream sauce

Fresh calamari, black olives and sun dried tomato in a flavor-filled tomato sauce over linguine

Boneless chicken in a butter, white wine and pecorino cheese sauce with penne

Walnuts and cheeses pan tossed with tortellini

Pasta layered with fresh egg, cheeses and ground veal

Peppers, onion and mushrooms, in a tartufo cream sauce with penne

Lobster ravioli in our light tomato sauce

Shrimp in a light sauce of garlic and butter over Spaghetti alla Chitarra

Orecchiette Pugliesi with eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese

Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta

Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce

Veal with prosciutto, cheeses and mushrooms in white wine.

Veal braciolettini and spices with peppers, red onion and fresh mushrooms in a rich tomato sauce.

Broiled sirloin steak sautéed in a Montepulciano wine sauce and a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

Boneless chicken in a white wine sauce with sun-dried tomatoes, mushrooms, peppers and sweet white onions

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

Fresh filet of sole in a light tomato sauce

Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a spicy tomato sauce.

Calamari, shrimp and filet of sole in tomato sauce with lobster ravioli

Chicken cutlet in tomato sauce with mozzarella.

Chicken cutlet and eggplant baked in mozzarella and tomato sauce

Boneless chicken and fresh mushrooms in Marsala wine

It is said that this descendent of the Borboni monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions

Chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

A rich and sharp cheese from the Abruzzo region

From the Emilia-Romagna region, a crumbly cheese that melts on the tongue; deliciously spicy but not sharp

From the Campania region, this pear-shaped cheese is aged over eight months for a sharp, yet mellow taste

A sampling of four different cheeses served with fresh seasonal pear

meatballs made of ground veal and beef

Fresh Broccoli sautéed with garlic and extra virgin olive oil

Sautéed fresh mushrooms with pancetta and garlic in a tartufo cream sauce

Rustic country bread with fresh spices and herbs

Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

Fresh shrimp with herbs cooked in Trebbiano white wine

Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emilia Romagna

Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella

Vine ripe tomato fresh mozzarella sprinkled with extra virgin olive oil and balsamic glaze

Fresh calamari lightly fried to a golden brown

Fresh garden salad with tomatoes, cucumbers and white onions with homemade dressing

Fresh fennel and arugula sprinkled with extra virgin olive oil

Baked Eggplant with mozzarella and tomato sauce

Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese

Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

Rustic soup of prosciutto, beans and pasta

Traditional Abruzzese egg and spinach soup in chicken broth

Gnocchi in San Marzano tomato and meat sauce

Lobster ravioli in a fresh basil pesto cream sauce

Fresh calamari in a flavor-filled tomato sauce over Spaghetti alla Chitarra with capers, black olives and sundried tomatoes

Boneless chicken in a butter, white wine and pecorino cheese sauce with penne

Walnuts and cheeses pan tossed with tortellini

Pasta layered with cheeses and ground veal

Peppers, onion and mushrooms, in a tartufo cream sauce with penne

Lobster Ravioli in a light tomato sauce

Shrimp in a light source of garlic and butter over Spaghetti alla Chitarra

Orecchiette Pugliesi with baked eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese

Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta

Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce. Served with pasta

Veal with prosciutto, cheeses and mushrooms in our exclusive imported Pecorino white wine

Veal braciolettine and spices with peppers, onions and mushrooms in a rich tomato sauce

Broiled sirloin steak sautéed in a Montepulciano wine sauce and marinara sauce with fresh garlic, mushrooms, peppers and onions

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

Boneless chicken in a white wine sauce with sundried tomatoes, mushrooms, peppers and sweet white onions

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

Fresh from the pier, filet of sole in a light tomato sauce with sundried tomatoes

Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a tomato sauce

Calamari, shrimp and filet of sole in tomato sauce over lobster ravioli

Penne pasta in a tomato sauce

Cheese tortellini in a tomato sauce

Meatballs made of ground veal and beef

Fresh Broccoli sautéed with garlic and extra virgin olive oil

Sautéed fresh Mushrooms with pancetta and garlic in a tartufo cream sauce

Spaghetti in a tomato sauce

Gluten free penne in a tomato sauce

Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta

Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce

Salmon sbriciolata from the sea and mushrooms from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra

Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad

Over signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti

It is said that this descendent of the Borboni monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra

Boneless chicken, imported prosciutto, peperoni arrostiti, porcini mushrooms in a white wine. Served with salad

Salmon sbriciolata in tomato sauce tossed with Orecchiette

Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

Lobster ravioli in a cream tartufo sauce

Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with broccoletti. Served with salad

Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato

In tribute to the colors of the Italian flag, our signature cappello of rustic bread baked over tortellini in butter and garlic sauce, spaghetti in a light tomato sauce and gnocchi in a garden fresh pesto sauce

Puffs of mozzarella cheese and veal in a light wine and herb sauce. Served with salad

Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polen- ta erbazzone made of fresh seasonal herbs

Prepared by advance request…Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Gregoriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste

Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is classic delicacy of the Abruzzo region of Italy

This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country bread baked to a golden brown

The Winery in Abruzzo, Italy bottles and label this Montepulciano selection especially for us

Bottled at one of the oldest Winery in Italy. Guests at tour B Sei Stelle are invited to enjoy a tour and tasting at this exceptional winery

Bottled for us by the Winery in Abruzzo, Pecorino is pale yellow with golden shades. The pelage is fine and intense, the nose stands with a fruity finish. The taste is lively and smooth with a good balance of acidity

Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta

Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce

Salmon sbriciolata from the sea and mushroom from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra

Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad.

Over signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti

It is said that this descendent of the Borboni monarchy especially like this dish while resting during his annual hunting trip to Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra

Boneless chicken, imported prosciutto, peperoni arrostiti, porcini mushrooms in a white wine. Served with salad.

Salmon sbriciolata in tomato sauce tossed with Orecchiette

Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

Lobster ravioli in a cream tartufo sauce

Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with asparagus. Served

Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato

Our Cappello of rustic country bread baked over tortellini in butter sauce with garlic, linguine in a light tomato sauce and gnocchi in a garden fresh pesto sauce.

Puffs of mozzarella cheese and veal tenderloin in a light white wine and herb sauce. Served with salad.

Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polenta erbazzone made of fresh seasonal herbs.

Prepared by advance request... Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Goriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste.

Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is a classic delicacy of the Abruzzo region of Italy.

This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country bread baked to a golden brown.

Rustic country bread with fresh spices and herbs.

Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

Fresh shrimp with herbs cooked in white wine

Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emillia Romagna

Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella

Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil

Fresh calamari lightly fried to a golden brown

Fresh garden salad of crisp seasonal greens

Fresh fennel and arugula sprinkled with extra virgin olive oil

Eggplant with mozzarella and tomato sauce

Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese

Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

Rustic soup of prosciutto, beans and pasta

Traditional Abruzzese egg and spinach soup in chicken broth

Gnocchi with sammarzano tomato and meat sauce

Lobster ravioli in a fresh basil pesto cream sauce

Fresh calamari, black olives and sun dried tomato in a flavor-filled tomato sauce over linguine

Boneless chicken in a butter, white wine and pecorino cheese sauce with penne

Walnuts and cheeses pan tossed with tortellini

Pasta layered with fresh egg, cheeses and ground veal

Peppers, onion and mushrooms, in a tartufo cream sauce with penne

Lobster ravioli in our light tomato sauce

Shrimp in a light sauce of garlic and butter over Spaghetti alla Chitarra

Orecchiette Pugliesi with eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese

Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta

Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce

Veal with prosciutto, cheeses and mushrooms in white wine.

Veal braciolettini and spices with peppers, red onion and fresh mushrooms in a rich tomato sauce.

Broiled sirloin steak sautéed in a Montepulciano wine sauce and a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

Boneless chicken in a white wine sauce with sun-dried tomatoes, mushrooms, peppers and sweet white onions

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

Fresh filet of sole in a light tomato sauce

Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a spicy tomato sauce.

Calamari, shrimp and filet of sole in tomato sauce with lobster ravioli

Chicken cutlet in tomato sauce with mozzarella.

Chicken cutlet and eggplant baked in mozzarella and tomato sauce

Boneless chicken and fresh mushrooms in Marsala wine

It is said that this descendent of the Borboni monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions

Chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

A rich and sharp cheese from the Abruzzo region

From the Emilia-Romagna region, a crumbly cheese that melts on the tongue; deliciously spicy but not sharp

From the Campania region, this pear-shaped cheese is aged over eight months for a sharp, yet mellow taste

A sampling of four different cheeses served with fresh seasonal pear

meatballs made of ground veal and beef

Fresh Broccoli sautéed with garlic and extra virgin olive oil

Sautéed fresh mushrooms with pancetta and garlic in a tartufo cream sauce

Rustic country bread with fresh spices and herbs

Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

Fresh shrimp with herbs cooked in Trebbiano white wine

Prosciutto di Parma, Bresaola Milanese, Pecorino cheese from Abruzzo and Parmigiano Reggiano from Emilia Romagna

Rustic bread brushed with extra-virgin olive oil with garden ripe tomatoes and mozzarella

Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil and balsamic glaze

Fresh calamari lightly fried to a golden brown

Fresh garden salad with tomatoes, cucumbers and white onions with homemade dressing

Fresh fennel and arugula sprinkled with extra virgin olive oil

Baked Eggplant with mozzarella and tomato sauce

Bresaola Milanese over arugola with slices of cured beef with Parmigiano Reggiano cheese

Pecorino cheese from Abruzzo, walnuts and fresh seasonal pear

Rustic soup of prosciutto, beans and pasta

Traditional Abruzzese egg and spinach soup in chicken broth

Gnocchi in San Marzano tomato and meat sauce

Lobster ravioli in a fresh basil pesto cream sauce

Fresh calamari in a flavor-filled tomato sauce over Spaghetti alla Chitarra with capers, black olives and sundried tomatoes

Boneless chicken in a butter, white wine and pecorino cheese sauce with penne

Walnuts and cheeses pan tossed with tortellini

Pasta layered with cheeses and ground veal

Peppers, onion and mushrooms, in a tartufo cream sauce with penne

Lobster Ravioli in a light tomato sauce

Shrimp in a light source of garlic and butter over Spaghetti alla Chitarra

Spaghetti alla chitarra with baked eggplant parmigiana in tomato sauce tossed with mozzarella e Pecorino Abruzzese

Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce. Served with pasta

Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce. Served with pasta

Veal with prosciutto, cheeses and mushrooms in our exclusive imported Pecorino white wine

Veal braciolettine and spices with peppers, onions and mushrooms in a rich tomato sauce

Broiled sirloin steak sautéed in a Montepulciano wine sauce and marinara sauce with fresh garlic, mushrooms, peppers and onions

Chicken cutlet in tomato sauce with mozzarella. Served with pasta

Chicken cutlet and eggplant baked with mozzarella and tomato sauce. Served with pasta

Boneless chicken breast and fresh mushrooms in sweet Marsala wine

Boneless chicken in a white wine sauce with sundried tomatoes, mushrooms, peppers and sweet white onions

Boneless chicken, artichoke hearts, capers and mushrooms in a light lemon sauce

Fresh from the pier, filet of sole in a light tomato sauce with sundried tomatoes

Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a tomato sauce

Calamari, shrimp and filet of sole in tomato sauce over lobster ravioli

Penne pasta in a tomato sauce

Cheese tortellini in a tomato sauce

Meatballs made of ground veal and beef

Fresh Broccoli sautéed with garlic and extra virgin olive oil

Sautéed fresh Mushrooms with pancetta and garlic in a tartufo cream sauce

Spaghetti alla chitarra in a tomato sauce

Gluten free penne in a tomato sauce

Breaded chicken cutlet with cured bacon and mozzarella in a spicy tomato sauce served with pasta

Rustic country bread smothered with fresh shrimp, filet of sole, salmon and calamari in a pecorino white sauce

Salmon sbriciolata from the sea and mushrooms from the mountains in a zesty tomato sauce over Spaghetti alla Chitarra

Veal cutlet with broccoli, prosciutto, artichokes, mozzarella, pecorino cheese in a cream sauce. Served with salad

Over signature cappello of rustic country bread baked over shrimp, snails, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti

It is said that this descendent of the Borboni monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Shrimp, mushrooms, anchovies in tomato sauce over homemade Maccheroni Chitarra

Boneless chicken, imported prosciutto, roasted red peppers, porcini mushrooms in a white wine. Served with salad

Salmon sbriciolata in tomato sauce tossed with lobster ravioli

Veal sautéed in Trebbiano wine with mushrooms, capers and lemon

Lobster ravioli in a cream tartufo sauce

Boneless chicken breast stuffed with prosciutto and fontina cheese in orange sauce with broccoli. Served with salad

Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, capers and sundried tomatoes in a tomato sauce

In tribute to the colors of the Italian flag, our signature cappello of rustic bread baked over tortellini in butter and garlic sauce, spaghetti in a light tomato sauce and gnocchi in a garden fresh pesto sauce

Puffs of mozzarella cheese and veal in a light wine and herb sauce. Served with salad

Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polen- ta erbazzone made of fresh seasonal herbs

Prepared by advance request…Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Gregoriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste

Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is classic delicacy of the Abruzzo region of Italy

This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country bread baked to a golden brown

The Winery in Abruzzo, Italy bottles and label this Montepulciano selection especially for us

Bottled at one of the oldest Winery in Italy. Guests at tour B&B Sei Stelle are invited to enjoy a tour and tasting at this exceptional winery

Bottled for us by the Winery in Abruzzo, Pecorino is pale yellow with golden shades. The pelage is fine and intense, the nose stands with a fruity finish. The taste is lively and smooth with a good balance of acidity