A few days ago, on a Saturday morning bathed in glorious sunshine and embellished with the snowfall of the previous days, we decided to visit Chalet Numero 7 in Valle Castellana, a place opened in 2018 that I'd long wanted to explore but had never found the right opportunity. Upon arriving in Valle Castellana, we were immediately captivated by the landscape: snow-capped mountains, clear air, and a small, human-scale village, quiet and charming despite the still-visible scars of the 2016 earthquake. After a short stroll through its narrow streets, we reached the chalet, a delightful wooden structure in the heart of the village. As soon as we entered, we were greeted with warmth and kindness by Romolo, the owner, and his wife Stefania, who is passionate about cooking. The intimate and welcoming dining room immediately conveys a sense of familiarity. Leafing through the menu, we paused to read the story of the chalet's birth: a touching, exemplary, and replete with determination, truly deserving of applause.
Our lunch began with a rich house antipasto, consisting of six hot and cold mushroom-based courses. The bruschetta with melted cheese and fresh truffle was sublime, as was the scrambled egg with truffle, with its intense and authentic aromas. The porcini mushroom salad with pink peppercorns and parmesan was exquisite, the chickpea and chestnut soup was delicate, the roasted porcini mushroom buds spectacular, and the bruschetta with grilled porcini mushrooms and lard and chestnuts was excellent. Romolo, with great expertise, guided us on a true gastronomic journey, advising us step by step.
We then sampled two truly extraordinary first courses: a ravioli with chestnut gricia, surprisingly delicate, and tagliatelle with porcini mushrooms and guanciale, which to call "out of this world" is almost an understatement. For second courses, we opted for a grilled lamb and mutton, cooked to perfection over the coals, with a genuine and bold flavor. The famous roasted porcini mushrooms, a must-try at the chalet, couldn't be missed, with their unique and irresistible flavor. We also tried the fried lamb cutlet, which was truly spectacular. At this point, we were almost done, but we wanted to end on a sweet note with some delicious cantucci biscuits accompanied by house vino cotto, an excellent chestnut tart, and, to finish, Romolo's artisanal gentian, a perfect digestif and a fitting end to a memorable lunch. The house red wine was also excellent, fragrant and ideal for accompanying all the courses.
Romolo's service was simply excellent: his friendliness, warmth, love for what he does, and attentiveness to his guests transform a stay at the chalet into a truly special experience. The quality of the ingredients, the authenticity of the flavors, and the attention to every detail make this place unique. Sincere congratulations to Romolo and Stefania, who with resourcefulness and courage have brought their dream to life, fully realizing it. It was an unforgettable lunch for all of us, and we're sure we'll be back soon for another delightful experience. Heartfelt thanks to all the staff, and congratulations again!
Luigino Marzetti
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30 Novembre 2025
10,0
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