The story
Tucked into the Parco del Voltigno nature reserve, Il Parco del Voltigno is a family-run trattoria in Carpineto della Nora earning a 4.7-star rating. The scene is rustic and old-school—think outdoor seating, traditional fare, and an unmistakable warmth. “We ate the best and longest pasta in Abruzzo,” declared Sentieri Golosi, referring to the ancient Pasta alla Mugnaia, a house specialty that lives up to the hype.
The meal begins with an endless Antipasto della Casa, a generous spread that sets the tone. From there, the Ravioli con Funghi e Tartufo and the Agnello alla Brace shine as deeply satisfying, no-frills dishes. Close with a Tiramisù or Dolce al Pistacchio. It’s a straightforward, beloved spot where homemade pasta and grilled meats honor Abruzzese tradition in every bite.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“The tiramisù is very creamy, with a strong cocoa effect that never disappoints. It's a small portion, a tasting size, but really good.”
What creators say
1 creator has covered Il Parco del Voltigno. Most active: Sentieri Golosi
A fantastic family-run trattoria in the Parco del Voltigno nature reserve, serving incredible homemade pasta — especially the ancient Pasta alla Mugnaia — and an endless antipasto spread, all in a rustic, old-school setting. Highly recommended.
Dishes mentioned
- Antipasto Misto
Ravioli con Funghi e Tartufo
The ravioli are handmade with a very thick pasta and no border — just filling. The ricotta inside is excellent, very rich and cloudy, and the mushrooms and truffle work perfectly together. The pasta itself is really good, thick and generous with the filling. It almost looks like a ricotta cake when you cut it. I can't put parmesan or pepperoncino on this, it doesn't need it. Really good.
Pasta alla Mugnaia
This is the star of the show — a very thick spaghetti-like pasta made only with water and flour, the oldest pasta in this area. It's huge, even bigger than pici. The texture is varied between the outside and inside, very chewy and pleasant. The sauce is a simple tomato sauce that's been cooked for hours — it's incredibly good, not acidic at all, just perfect. I'm not putting cheese on it, just pepperoncino, which pairs perfectly. It reminds me of pici from Tuscany but it's not the same — it has its own character. I'd make a trip just for this pasta. Absolutely special.
Agnello alla Brace
The lamb is cooked on the grill — very tender, flavorful, and juicy. It's real lamb, not sheep, and you can taste the grill flavor. The meat is as soft as butter, incredible. And the salad presentation is beautiful — it comes in a jar, you shake it and pour it on the plate. Really nice.
Tiramisù
The tiramisù is very creamy, with a strong cocoa effect that never disappoints. It's a small portion, a tasting size, but really good.
