This summer, Domus Hernica once again took part in the Fasti Verolani, one of Veroli's most anticipated summer events. From July 29 to August 2, we served a special bistrot menu created to accompany the event's summer evenings with authentic flavours, delicious street food and a selection of dishes inspired by both land and sea.A Menu for the Fasti Verolani

The aromas of summer have arrived at Domus Hernica.With the arrival of the warm season, the terrace at Domus Hernica Restaurant is getting ready to welcome guests for unforgettable evenings beneath the stars.June marks the beginning of a new culinary journey: Chef Mario Quattrociocchi’s new summer menu.The terrace embraces summerThe warm season brings a new atmosphere.The terrace becomes the perfect

Ready for a little trip to Italy without leaving your kitchen?Today’s star is salt cod with black olives, Piccadilly tomatoes, onion and basil—a simple, quick recipe packed with Mediterranean flavour.Chef Mario Quattrociocchi shows us how a handful of ingredients can become a delicious and refined dish, with just 5–6 minutes of cooking time.The preparationStart with the onion, cut into julienne

Hands in the dough, heart in tradition.This is the philosophy behind the cuisine of Chef Mario Quattrociocchi, the culinary soul of Domus Hernica and Hotel Relais Filonardi.Every movement tells a story. Every dish carries the essence of genuine Italian culinary heritage.This time, the protagonist is a simple and traditional pasta shape: water-and-flour strozzapreti, served with local porcini mushrooms.The doughThe recipe

Some recipes belong to our memories and, for that very reason, never stop telling a story.Pasta e Fagioli is one of the great classics of Italian peasant cuisine: simple, nourishing and deeply connected to the culture of the land.Chef Mario Quattrociocchi starts with this traditional recipe and reinterprets it through his own vision, playing with textures and celebrating one of

Easter in Ciociaria has a truly unique flavour.It is the flavour of recipes passed down through generations, festive family tables and simple ingredients transformed into dishes with a strong sense of identity.Chef Mario Quattrociocchi takes us on a journey into one of the region’s traditional Easter dishes: Agnello Caciova, a recipe based on lamb, cheese and eggs.The preparationThe recipe begins

Some dishes do not need to be complicated to be extraordinary.Minestra di Pane, or traditional Ciociara Bread Soup, belongs to a cuisine of memory where every ingredient had value and nothing was wasted.Chef Mario Quattrociocchi revisits this traditional peasant dish with contemporary technique and sensitivity.A recipe born from simplicityThe preparation begins with a delicate sautéed base.It is then enriched with

When it rains outside and winter calls for warmth and comfort, there is nothing better than a dish capable of telling a story of tradition.Chef Mario Quattrociocchi presents his own interpretation of classic Ciociara Stracciatella, transforming it into a contemporary dish where culinary memory meets creativity.The result? A creamy, comforting and surprising preparation enhanced by one special ingredient: scallop.The recipeFor

When November arrives, Christmas begins to make itself felt.It is the time when aromas, memories and traditions start taking centre stage at our tables. And among the great symbols of the festive season, there is undoubtedly Panettone.At Domus Hernica, tradition meets the creativity of Chef Mario Quattrociocchi, who gives this iconic Italian Christmas dessert his own interpretation and culinary sensitivity.A

You’ve probably heard the phrase “gourmet cuisine” in various contexts, but what does "gourmet" really mean? And what makes this type of cuisine unique and innovative today?The word "gourmet" originates from French and means "fine food lover." Initially associated with wine tasters, over the centuries, the term evolved to describe refined food enthusiasts and true connoisseurs of high-end cuisine. One

Summer brings ingredients that immediately evoke sunshine, conviviality and freshness: tomatoes, seasonal vegetables, aromatic herbs, fish, lighter meats and extra virgin olive oil. Throughout summer 2025, seasonal cuisine continued to celebrate simple preparations, recognizable ingredients and dishes designed to showcase the natural quality of the produce. Simplicity as the new elegance One of the most fascinating aspects of contemporary cuisine is the ability