Born in San Demetrio ne’ Vestini, L’Aquila, Leonardo Visconti comes from a family steeped in the culture of Abruzzo. His passion for food and cooking began in childhood when his parents taught him the principles of organic farming, foraging for mushrooms and wild vegetables, truffle hunting, and growing saffron. Over the years, his connection to local ingredients continued to develop as he began making traditional liqueurs, wine, jams, and preserves.
This restaurant is an absolute gem, and one of the highlights of our trip to Italy. The food is elegant and setting is warm, both family friendly and also ideal for a romantic meal - with gorgeous frescos and a breathtaking view. We had the handmade pasta with local saffron and organic tomatoes - and we are both still talking about it. It was perhaps the most delicious pasta we had during our entire holiday. The wild cicoria and boar were also delicious, both beautifully prepared. For dessert we had lovely homemade preserves and icecream. All of this overlooking the beautiful garden and mountains. It was the perfect meal and Leonardo is a lovely host.
All home made food fresh from the gardens. Daily hand made pasta and awesome service. We had one of our best meals in Italy here. It's off the main highway in a small town but the sights and food so worth it.
WOW!!! They said it was a cooking experience and what an experience it was! My 20 year old son and I went on one of their four day cooking experiences and now really wished that we had signed up for the week long experience - our experience really was that good. We foraged in the Visconti gardens for fresh produce, learnt how to prepare and make fantastic dishes with the products that were in season. Leonardo taught us how to make various types of pasta and the sublime sauces to compliment each pasta dish. We visited historic mountain villages and watched dogs successfully finding truffles, which we then utilised in the cooking experience classes. The cooking experience was enhanced by the various 'master classes' demonstrated by Leonardo and much was put in to practice over the four days. All the dishes created formed part of the evening meals and washed down with delicious local wines. Jaynie and Leonardo were the perfect hosts who made the whole experience such a fantastic memory that will remain with us for ever - incredible and such good value.