Seed Superfood In Pescara

02/09/2025: I discovered this restaurant when it opened as Lumapuz, then Pietra Carrata, perhaps 20 years ago. It was a genuine place where the flavors were those of my home. We fell in love with it, and it was a must-visit when we were in Abruzzo, either alone or with friends. You could enjoy exceptional appetizers, from pecorino cheese and ricotta to peppers with eggs, liver sausage, and so on. Then you could enjoy humble but exceptional first courses like sagna with chickpeas and sagna with beans, not to mention gnocchi and ravioli with ricotta. Unfortunately, to my regret and your legitimate evolution, all of this has disappeared, or almost. The restaurant has completely changed its approach to cooking, updating the menu and the old flavors. Unfortunately, my palate struggles to adapt to new flavors, and an eggplant in oil is called by a scientific name, placed on a bed of something adorned with Pai chips. Of the old appetizer, first Lumapuz and then Pietra Carrata, nothing remains. I'm not criticizing the products, which are excellent, but the lack of the old flavors. Thank you for the past. Donato

27/08/2025: We last visited here at Easter, after a few dinners in the past. We'd noticed this place on the way up to Passolanciano: the antiques on display and the predominantly Majella stone had captivated us. A beautiful location with many thoughtful touches: the pool, the gardens, the bucolic and welcome presence of a few small animals in the surrounding area, and the accommodations. Plenty of space, tranquility, and kindness: family-run, with prompt and attentive service. Generous portions and truly reasonable prices, from the exquisite appetizers to the first courses, and the excellent liver arrosticini. A few nighttime photos, which perhaps don't quite capture the essence, but we'll definitely be back.