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Fitaly was born in Abruzzo. It is one of the most unique of the Italian regions, stretching from the east of Rome onto the Adriatic Sea. An undiscovered and untouched mountainous terrain that softly descends into the sea, its wild and rugged personality teaches us about the power of nature, and a powerful food heritage steeped in ancient tradition.
Pastoral, mountain and coastal food influences have blended together to create a cuisine unique from other Italian regions.
Traditionally, natural ingredients were used as staple ‘survival’ ingredients for local shepherds as a source of nutrition. Slow-cooked meat in alpine herbs; fresh white fish; aromatic garden vegetables such as fennel, red pepper and artichokes; freshly cultivated beans, lentils and spelt for soup, sheep’s milk cheeses, carefully dug up truffles and virgin olive oils from the immense stretch of olive trees dominating the terrain.