Ristorante Moreno

Ristorante Moreno: A Journey into the Authentic Flavors of Faetan Tradition

Ristorante Moreno is a culinary institution that has masterfully transformed humble and forgotten ingredients into superb and noble dishes, earning the title of "Best Restaurant" according to the Italian Restaurant search engine. The cuisine, acclaimed by the most authoritative connoisseurs such as the Veronelli Guide, L'Espresso, Ristoranti d’Italia, and Euroguida, pays homage to the Faetan tradition, placing the authenticity and excellence of local products at the heart of every dish.

Under the expert guidance of owner Ciro Moreno and the skillful hand of chef Michelina D’Onofrio, Ristorante Moreno offers a cuisine that rediscovers the ancient flavors of the region. The evocative, warm, and rustic atmosphere, combined with the cordiality of the service, creates an oasis of tradition and pleasure for all fine palates.

The secret of Ristorante Moreno’s cuisine lies in the indisputable quality of the ingredients used. The appetizers, exclusively homemade, include delights such as Prosciutto di Faeto, Capocollo, Spianata, Soppressata, Sausage, Guanciale, Lard, Pancetta (both flat and rolled), and Fillet.

The selection of first courses is vast and varied, offering rustic flavors of game and legumes, as well as refined delights with truffles and porcini mushrooms. Among the specialties are orecchiette with wild boar ragù, three-finger cavatelli with hare ragù, cavatelli with beans, legume soup, pan cotto, Faetan-style pizzarelle, truffled half-moons, porcini ravioli, and many other delicacies from Faetan cuisine. The main courses mostly consist of grilled meats, cooked on the spot, ensuring the freshness and authenticity of the product: Black pork, wild boar, veal, lamb, black pork sausage, and porcini or arugula steak.

The production of prosciuttos and salamis is carried out using artisanal methods in accordance with Faetan salami-making tradition, focusing on the period between October and April, months that guarantee optimal temperature and humidity levels for the curing phase. The humidity brought by the Celone river and the mountain air at 866 meters above sea level ensure ideal curing. Twenty years of experience have taught that the secret to producing excellent salami lies in the exclusive use of fresh, high-quality Italian national meat, derived from the Black Pork raised in Faeto’s only farm, Salumificio Moreno.

This rare native variety, reintroduced thanks to a project by the Comunità Montana dei Monti Dauni Meridionali, in collaboration with the C.N.R. of Lesina, produces highly prized salami, processed and distributed exclusively by Moreno. The pigs are raised outdoors and in the wild, feeding on roots and berries in the 5 hectares provided by Salumificio Moreno. Their diet is supplemented with corn in winter and flour in summer, ensuring maximum quality and animal welfare.

At the end of the rich meal, guests can enjoy a variety of rosoli, bitters, and digestives prepared especially for them, completing a gastronomic experience that celebrates the tradition and quality of Faetan products.