On the gentle hills surrounding the village, amidst vineyards and gardens, the understated simplicity of the former 16th-century monastery mirrors the style of one of the most recognizable and distinctive fine dining experiences in Italy. Always faithful to his minimalist ethos – in both presentation and the measured use of small ingredients that make his dishes shine, whether they are plant-based, protein-rich, or both – Niko Romito continues his pursuit of research and evolution, enhancing the products and recipes of his Abruzzo region, without ever losing sight of flavor intensity and palate pleasure. It's hard to forget the complete taste experience of "Celery and Seabass," where the noble sea product delicately accompanies the intensity extracted from the vegetable component.