The story
Perched above Lake Piediluco, Agriturismo La Ciriola is the kind of hidden gem that feels like a secret worth sharing. Creator JustUs calls it a “family-run agriturismo” where homemade products, a breathtaking view, and a warm welcome make you feel at home. The rustic setting—complete with garden and outdoor seating—sets the stage for an evening that’s equal parts escape and tradition.
The kitchen leans into Terni’s culinary heritage, turning out dishes made from the property’s own ingredients. Highlights include a robust capocollo, Ciriola alla Ternana pasta, and a rustic coniglio con peperoni. Save room for Torta della Nonna: a sweet, grandmotherly finish that keeps guests talking. If you’re craving authentic Umbrian hospitality with a lakeside view, La Ciriola delivers.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise Agriturismo La Ciriola for its rustic, soulful simplicity, with the capocollo earning special acclaim as a standout. The overall vibe is warm, honest, and deeply rooted in local tradition.
“This capocollo wasn't refrigerated, it was hung, taken down, cleaned and sliced. You immediately smell that noble mold aroma from the ageing. It's not salty at all, like candy. It puts many hams to shame. It's the top, a grandfather's salami, a farmer's. You'd dream of finding this in mass retail, I haven't eaten a capocollo like this in ages.”
What creators say
1 creator has covered Agriturismo La Ciriola. Most active: JustUs
A family-run agriturismo near Lake Piediluco with homemade products, a breathtaking view, and a warm welcome that makes you feel at home. They serve traditional Terni dishes like ciriola pasta, capocollo, and rabbit with peppers, all made from their own ingredients.
Dishes mentioned
Capocollo
This capocollo wasn't refrigerated, it was hung, taken down, cleaned and sliced. You immediately smell that noble mold aroma from the ageing. It's not salty at all, like candy. It puts many hams to shame. It's the top, a grandfather's salami, a farmer's. You'd dream of finding this in mass retail, I haven't eaten a capocollo like this in ages.
Arrostino di Capocollo
This little roast is capocollo, you can see the fat marbling. The cooking is excellent, but I wouldn't call it porchetta because it lacks that crispy outer part. But it's delicious, incredible flavor.
Ciriola alla Ternana
Ciriola is a pasta shape typical of the Terni area, similar to strangozzi. It's seasoned with a sauce of garlic, oil, chili on the side, tomato and marjoram. The pasta is homemade, just water and flour, no eggs. You can smell the tomato sauce slowly cooking. It's slippery, genuine, with an irregular cut: some pieces softer, others firmer. It's balanced, the garlic isn't overpowering, the marjoram adds freshness. It's the pasta you'd eat at your grandmother's house.
Coniglio con Peperoni
This rabbit with peppers reminds me of friccò, a dish we ate in Gubbio. The rabbits are from their own farm, they live a good life. The sauce is cooked to perfection, it's emotional, pure comfort food. The turello, liver and heart are an incredible surprise. You only eat rabbit like this at your grandmother's house. It's the first time we eat rabbit prepared this way, really impressive.
Torta della Nonna
Torta della Nonna is my favorite dessert, and today the owner made it on purpose. They revisited the classic recipe: shortcrust pastry top and bottom, cream not with lemon but cinnamon, and pine nuts together with walnuts and almonds. You smell the cinnamon immediately but it's not overpowering. It's genuine, homemade, fresh, not frozen and thawed. A beautiful reinterpretation, the cinnamon adds freshness to the dish.
