A history of traditions and territory

Agriristoro Il Calice and Stella Canepina

The origins

The AgriRistoro “Il calice & la stella” is a small Modern Osteria, born from the renovation of a historic restaurant in Canepina (VT) active in the late 80s, thanks to the passion of the Arletti Brothers. Felice and Giuliano.

The name of the venue has not been changed. The restoration has revamped the existing distinctive elements such as the stone walls, the ancient capitals, niches and fountains, enhancing the original project of the architect Zammerini, commissioned by Virgilio Fazioli , older brother of Paolo Fazioli, to whom we owe the first Italian grand piano, among the most famous in the world still used today at the Milan scale and in other prestigious theaters and stages around the world.

Today, a window on the historic center

Il Calice e la Stella is today among the best restaurants in Italy according to the most well-known Italian food and wine guides (Slowfood, Gambero Rosso, La Repubblica, La Pecora Nera with national awards and recognitions.
The ancient, but modern and elegant restaurant is located in the historic center of Canepina (VT) and overlooks a splendid Piazza Garibaldi in front of the building that once belonged to the Farnese family, now the seat of the municipal administration and a summer "outdoor" of the Agriristoro.
Open kitchen, three dining rooms, each characterized by particular distinctive elements and the cellar below from 1200 AD, where aperitifs are served and wines tasted, are environments enveloped in a cordial, casual and informal atmosphere. The total capacity counts 30-50 people.

The ingredients

The awareness of one's hemp origins (Canepina) and one's flavours, the fruit of peasant work in the fields, the simple products, those of the Earth, animate our cuisine every day, bringing to the table the flavor and authenticity of our territory, the Tuscia Viterbese . In addition to our agricultural products, all the ingredients come from excellent companies, linked to the territory and processed in a rigorously traditional way to offer a gastronomic journey into the flavors and knowledge of a local cuisine, rich, traditional or revisited and full of meaning.

The Tuscia in the Plate

Raw material, seasonality and short certified supply chain represent the basis of our preparations.  A cuisine that transforms the products of our beloved Earth, to be savored calmly, served in a friendly and family atmosphere.

LThe preparation of the dishes is carried out with great passion, ancient dishes of the local tradition are revisited and reworked into original combinations of flavours.

Cured meats from wild farms, raw milk cheeses, slowfood products, classic ragù, hazelnut pesto, chickpeas and chestnuts, porcini mushrooms and eggs, truffles, wild boar, hare and game, meat from the farm, salad and organic vegetables from the garden and home-made desserts are the delicacies served.

Dishes, recipes and ingredients that together represent our cultural identity, a journey beyond the recipe, because eating is much more than eating and behind food there are Producers, Territories, Stories, Emotions and Pleasure.

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