Healthy and genuine cuisine based on simple ingredients
Typical restaurant in Rieti
The Valentino hotel restaurant focuses on the Sabine culinary tradition with its strong and decisive flavours, wines and dishes that have always characterized the province of Rieti. The restaurant has two large rooms, a small room and an equipped veranda
where it is possible to eat in the warmer months.
Gastronomic specialties and local flavours
Traditional Sabina menu
The heart of the gastronomic offer of the Hotel Restaurant Valentino is centered on on the Sabine culinary tradition. Strong, typical and decisive flavors of wines and dishes that have always characterized the province of Rieti. Unique dishes, such as porchetta and Fregnacce alla Sabinese, called precisely because they originate from Sabina, a portion of the territory near Rieti.
Dishes accompanied by porcini mushrooms, vegetables, cereals and legumes of the area, seasoned with the renowned Sabina EVO oil, giving a unique touch to each dish. Qualified personnel is always at your disposal to advise you on the best wine pairings for your dish and to answer any questions you may have about the manufacturing processes and raw materials used.
We are open from Monday to Saturday for lunch and dinner,
and on Sundays open only for lunch
“Give Valentinu home-made cooking, give tripe the one who crinkles it”
Organization of receptions and special occasions
The structure of the Hotel Restaurant Valentino in Rieti is located on the slopes of Monte Terminillo and offers its customers large convivial rooms.
Large rooms, quiet and comfortable rooms ideal for hosting banquets, receptions, birthdays and special occasions, even business lunches and dinners, enjoying the typical ingredients of the dishes carefully prepared by our chefs, with the advice of our staff for the choice of labels supplied in the cellar.
Grandmother's kitchen
The Fregnacce alla Sabinese
The kitchen is directly led by Mimma the owner who has been preparing unique dishes for over 50 years using local raw materials from mushrooms, to fregnacce, handmade pasta, meats, truffles and legumes, all rigorously seasoned with Sabina olive oil as per our tradition.
Our Recipe
Typical of Sabina cuisine
From which they take their name, the Fregnacce alla Sabinese, a first course of rustic and traditional cuisine which is characterized by its homemade, healthy, simple and tasty features which will satisfy the palate of adults and children.
Ingredients for 4 people
For pasta:
- 4 eggs
- 400 gr. of Farina 00
For the sauce:
- 800 gr. of peeled tomatoes
- 400 gr. of Porcini Mushrooms
- 80 gr. of black olives
- Olive oil
- Parsley
- 2 cloves of garlic
- Chilli and salt to taste
Method
How to prepare the pasta
Make a fountain with the flour, break the eggs in the center and mix and form a smooth dough and let it rest
with the help of a rolling pin, roll out a thin sheet of dough and let it dry so that when you fold it to cut it, it does not stick.
Fold the dough on itself and proceed by cutting triangles.
Throw the shit into boiling salted water, when the pasta reaches the surface drain!
