Santa Lucia Ristorante Pizzeria

A quaint trattoria in the Tollo countryside. The young staff is friendly and attentive. We had very good sausage and liver, but we came specifically for the ritrocilo, a truly delicious pasta. Recommended

On a bike tour around Abruzzo we stop in Tollo, one of the most evocative places for wine in the region; evening at S.Lucia for a true food and wine encounter with local and strictly traditional cuisine. Unforgettable experience. From the skilled hands of the chef comes a truly unique dish: the Rintrocilo alla Pecorara, handmade pasta (precisely with the rintrocilo, a serrated wooden rolling pin), seasoned with sausage ragù, Abruzzo ventricina, bacon, ricotta, ham, tomato and baked in an earthenware oven covered in a boiling crust of bread; ancient flavor of the old shepherds, intense and inimitable. We move on to succulent kebabs and traditional local sausages. In short, a unique experience. As they say in jargon: it's worth the detour

We've spent two evenings at this original restaurant so far and enjoyed every moment. Whether it's pasta or pizza, the quality is excellent and meticulously prepared, the salad is wonderfully fresh, and the pizza is crispy. We're in the area for a week and have decided to go there every evening, as the menu promises some more delicious dishes. The service is friendly, the atmosphere very pleasant. We've also tried the grilled beef and can only praise it! Absolutely excellent, tender as butter, and very flavorful!

Really good and tasty dishes, kind and attentive staff, relatively low prices for the quality.

It was supposed to be a quick lunch on the motorbike but the traditional Abruzzo menu immediately convinced us to stay. Abundant and tasty appetizer, a "surprise" first course to try and excellent grilled meat. We will gladly return

A place you'll love coming back to because their dishes are delicious and everyone is friendly and helpful. I love the Rintroceli alla Pecorara, a fresh, handmade pasta as thick as a bucatini, topped with a generous ragù of sausage, ventricina, bacon, ricotta, and more, all served in a terracotta bowl covered with oven-baked bread dough. It takes 30 minutes to get it, but it's a real treat, a one-dish meal; once you've finished the pasta, there's still plenty of ragù to eat with the crispy dome of bread it's served with. Among the first courses, the chitarra Santa Lucia is noteworthy. The arrosticini are excellent. Even the large pizzas are well-filled, crispy, and delicious. For wine, I recommend the house wine. Seating is inside and out. Ample parking.

Aside from a mix-up with my order, for which the excellent waitress promptly apologized, the experience was excellent. Friendly staff, excellent food, and more than generous portions. The preparation is simple, but the taste is truly noteworthy. I ordered the mixed antipasto, which is a tour of Abruzzo specialties. It's eight small courses, after which it was difficult to ask for anything else. I must say, it's remarkable and well-structured. A place worth trying.