Villa Maiella

Via Sette Dolori 30, 66016 Guardiagrele (Chieti)
Telefono: 0039.0871.809319

Web:
www.villamaiella.it

Email:
info@villamaiella.it

Peppino e Angela Tinari

SAMUELE AMADORI
Peppino and Angela Tinari are like those extraordinary iron artisans who can still be found in these corners of the region Abruzzo: they forged their cooking among the cold winds coming down from the mountain and with the will of those who know that results can be obtained with commitment and talent.
They are the owners of Villa Maiella, one of the most suggestive hospitality places in Abruzzo. Two persons who love their land and have decided to bring cooking of their territory to the highest levels, without leaving their beloved places. In fact, their restaurant is located in Guardiagrele, inside the Maiella National Park. A place Thoreaux would have loved.
The excellent culinary proposals resulting from the hard work of these two made in Abruzzo explorers of memories draw their quality from many different elements: the products of the mountain, the nearness to the Adriatic Sea, the rich wealth of vineyards and olive trees of the hills. Without forgetting the richness in flowers which makes the area known.
Their daily work features also a creative component which, on one side is the result of a wider public and on the other is the necessary lightening ( and also updating) of the past cooking guidelines.
Peppino Tinari owes a lot to his cooking teacher, that Giovanni Spaventa who has been giving the best of himself at the Hotel Cipriani in Venice for more than thirty years. However, Peppino’s secret isn’t only a reliable education, but also the patient assembly of an efficacious and tested cooking team. Which includes also the chef’s parents.
The starting point is, as always, the careful selection of raw materials. Emmer, legumes and vegetables searched among the small producers in the country, high quality white meat, lamb and game, truffles from Abruzzo, not very much known but equal to their most renowned brothers.
The comprehensive knowledge of each tradition led the Tinaris to create innovations deeply rooted in their territory. Dishes such as the Trout of the Tirino with saffron are the expression of a research which actually doesn’t search, an updating which is mainly a way to look back. Or better a way to look around. Simple like breathing the unpolluted air of the Maiella. Unpolluted, in this case, from “foreign” trends and contaminations.