Cutty Sark In Campo di giove

03/03/2024: We had lunch on a Saturday in March where the restaurant was very full and received excellent service from Jimmy. The food was fabulous. Very good. Typical local meal in a location that reflects Villetta Barrea, with chandeliers with deer antlers and much more. I highly recommend the pappardelle with venison ragù, excellent! I would go back a thousand times, just a step away from the river!

02/03/2024: We stopped at this restaurant for dinner after it was recommended to us. The interior is truly characteristic, like almost all the local places, but it is striking for those of us who come from the city. We ordered the starter complete with cured meats and cheeses. The cured meats were excellent even if I like a slightly longer seasoning (but this is a strictly personal opinion) and they were made from wild boar, deer and fallow deer. The sheep's cheeses were exquisite to say the least, including the sheep's ricotta which was a cream. All accompanied by good homemade bread. To accompany it we took the house red wine, the loose one. Intense taste, color and aroma. Let's move on to the first ones. Spaghetti alla guitar with scorzone and butter. An exceptional thing, a creaminess suited to the dish, just right, not too liquid nor too hard and plenty of slices of scorzone on top. Fragrant and tasty dish. Another first course, pappardelle with venison sauce. A plain sauce with boiled meat and a scent of bay leaves to lighten it up. Those are delicious too. We stopped there because we were full. Advised. Parking a little complicated. There is one in front of the restaurant but if it is full, you have to go elsewhere because it is impossible to park along the street.