Graduated in electronics, he didn't really think about cooking; but convict was a dessert of Angelo Di Masso (bronze at the World Pastry Championships) and in a flash Valerio Centofanti he found himself with the pastry bag in his hand, in love with the high patisserie. From the sweet to the savory the step is short, also because the father Lanfranco already had a good restaurant (L'angolo d'Abruzzo): with Valerio in the kitchen and his sister Valentina in the dining room the warm atmosphere of the place became even more "familiar" .

The best ingredients of the agro-pastoral tradition, from pecorino to saffron, are the pillars of the menu and the Centofanti have also collaborated with the Region for the re-launch of local products. Like the Saragolla wheat used for noodles: hard, amber, low-gluten and naturally bio grain because it resists pests.

The skill of the chef lies in knowing how to always find the right balance between the ingredients: sweetens the slightly bitter wild asparagus with onion; "Degreases" the pillow of the Parco della Maiella with fresh chilli pepper and gives the dough with Saragolla flour with 00. Valerio, then, is champion in magically uniting the old to the new.

Use a ultrasound device which accelerates the maturation of the meat making it softer, savory and fragrant and, in order to make the guests try also the most valuable labels between 2,000 in the cellar, use an automated mixing system that extracts the desired quantity of wine without oxidizing what remains in the bottle. And there are also the columns of charging for electric cars. In short, his restaurant is a "corner" of sustainable excellence in the round.

Virtuous ties

The family room

Overlooking a typical bucolic landscape of Abruzzo, the Carsoli restaurant (Aquila) offers 60 seats, that become 380 for banquets. The traditional kitchen is in view as is the large fireplace where Lanfranco's father cooks scamorze and lamb with herbs on the grill. Since it was born The angle of Abruzzo is the reference point for high quality territorial cuisine, from oil to meat through truffle and ventricina.

by Silvia Bombelli,
photo by Michele Tabozzi

June 2019

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