Ancient and new recipes in the Tuscia Viterbese area
See the Proposal of the Territory Viterbo, called “The city of the Popes” in memory of the period the papal seat was here; chief town of ancient Etruscan origin and of great historical traditions, it preserves a monumental structure among the most important of Lazio: aristocratic palaces, monuments rich in works of art of great interest, evocative medieval quarters, churches and cloisters of various periods, slender towers and elegant fountains in peperino (the typical stone of Viterbo buildings). The historical nucleus began to develop around the year 1000 and in only two centuries, it reached such a remarkable development that it competed with the nearby Rome for the honor and pride of the papal seat.
SUITS: Cultural Groups, Giftbox, Individual, Business Meetings
The Osteria was founded in 1966 and, after more than 50 years, has become one of the most sought after and popular restaurants in Viterbo. Over the years it has become a reference point for tourists visiting the City of Popes. The old owner of the restaurant has created the atmosphere of the classic Osteria, offering dishes from the Viterbo countryside tradition renewed every day. And today the new ownership continues to revive that model of Osteria as an unmistakable imprint of the kitchen, which remains anchored to the agricultural tradition, but attentive to contemporary tastes and evolutions. The local, all in peperino, a typical stone of the Viterbo area, is dominated by three large, arches that provide a splendid backdrop to the Osteria itself, which is developed in three rooms, a bar and a kitchen. .
In the spirit of conviviality, you can eat local products and seasonal dishes, fried in batter, pasta, bread and homemade desserts. Every day the kitchen prepares old recipes with a bit of novelty, but the fundamental element is the local raw material with over twenty Tuscia Viterbese suppliers who supply the restaurant daily. Another characteristic element of the Osteria is the pizza with over 30 thin and crunchy pizzas but also in the Neapolitan version with the fiordilatte and the Bufala Campana Dop. In recent years, Tuscia’s oenology has shown impressive production in terms of quantity, but above all in terms of quality. For this reason we wanted to reward those who invest in the territory and produce excellent wine. Over the years very important Italians and European wine labels have been proposed to our customers. In the last months of 2011 the property in agreement with the Viterbo Slow Food Association wanted to embrace an ambitious project of transformation of the cellar with only wines of the best production of the Tuscia Viterbese and of the Lazio Region.