La Parolina

Although La Parolina is situated in Lazio, chefs Iside and Romano bring together the influences of three neighbouring regions in their simply prepared dishes, namely Lazio, Tuscany (the beautiful rolling hills of which can be admired from the restaurant’s summer terrace) and Umbria. Ingredients include mushrooms from Monte Amiata, truffles from the Sienese hills, asparagus from Canino and hazelnuts from Monti Cimini, as well as vegetables from Umbria and fish from the nearby Lake Bolsena and the Tyrrhenian Sea. Partners in life as well as in the kitchen, these two chefs skilfully balance local traditions with more modern influences. A few guestrooms are available at the restaurant’s La Letterina.

• A residential, hillside setting with a terrace that looks out over the valley, strong in spring and summer service.
• Two named tasting tracks, Tuscia nel piatto and Emozioni, designed as set experiences with optional wine pairings.
• A three-region pantry on the Lazio border, pulling naturally from northern Lazio, southern Tuscany and Umbria.

Key products and recurring signatures include local Tuscia legumes, chickpeas and lentils, extra-virgin olive oil, and seasonal game such as pigeon when available. The flavour profile tends to stay clean and regional, then sharpened with modern textures, such as the iced hummus format.

A one-star destination in Trevinano, a few kilometres from Acquapendente, with a valley-facing terrace in warm weather. The house menu is built as two set experiences, Tuscia nel piatto (€150 per person) and Emozioni (€225), both listed with water and coffee, and optional wine pairings of 3 or 5 glasses. The cooking is local-country in spirit with crisp technique, examples include iced chickpea hummus finished with local extra-virgin olive oil, and a lentil caviar amuse.