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"We arrived to find a farmstead that opened up to a vast field, soccer goals set up on one side, a playground and tables arranged under string lights. Beyond, the rolling hills unfolded in shades of brown and green, and a vignette of pink framed the sky. In the distance, you could see a little village, the evening lights turning on. As we walked in, feeling as if we had entered an eating “Field of Dreams,” the agriturismo owner, Salvatore Zeoli, offered to guide the evening’s diners — there would be about 20 — deeper into his farmland. He talked about the tomatoes and the grains and led us to a field of chickpeas. This was his way of introducing what would turn out to be a celestial meal, every ingredient from Molise There under the lights, we ate spicy salami, caciocavallo, eggplant fritters and prosciutto where even the fat tasted good. We ate a soup of chickpeas and carrots that looked homemade but tasted like something unattainable. We ate a pasta of ancient grains with pesto and tomato, spiked with a lively olive oil. We ate pampanella, a spiced, tender pork with peppers. The meal stretched for two hours, then nearly three, and we ended up breaking all the bedtime boundaries and laughing about not caring. Our 4-year-old, after finishing his pasta and playing in the field, fell asleep in the stroller. Our baby fell asleep in the carrier. By the end, it was just eight or nine tables in the near-darkness, and Lilian remarked that what made the meal so special wasn’t any particular bite, but rather the unabashed simplicity. https://www.washingtonpost.com/travel/2023/10/20/molise-italy-tourism/"
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"Consigliato da Tirmagno Tutte materie prime e di qualità, km 0. Conduzione familiare "
@carra
"Posto meraviglioso per soggiornare qualche giorno nella zona più bella del Molise! Di buon gusto e accoglienza eccezionale. Non si può perdere la cena degustazione: la migliore della regione! Suuuper consigliato!!!"
@chiarazane
"Azienda agricola. Degustazioni di prodotti locali"
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