Restaurants in the province of Rieti

Rieti is the most mountainous province in Lazio, with Monte Terminillo and the lake plain. It is shepherd country, and the cooking says so: lamb, pecorino, and one pasta dish that travelled the world from here.

What you eat here

• Amatriciana — guanciale, Amatrice pecorino, tomato and pepper. No onion, no garlic, and the right shape is spaghetti or bucatini.
• Pecorino and very fresh ricotta from the Monti della Laga.
• Fregnacce and stringozzi, hand-pulled flour-and-water pasta.
• Lamb and mutton, roasted or on the spit.
• Highland pulses — Rascino lentils — and Sabina truffles.

The wine and the oil

Here the product that counts is oil: Sabina DOP was among Italy's first protected olive oils. Wines are few and local, mostly Trebbiano and Sangiovese.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.