Where tradition becomes an experience
In the historic centre of Rieti, a stone’s throw from the centre of Italy – the Umbilicus Italiae in Piazza San Rufo – Osteria Antonelli is the result of a family journey that combines experience and contemporary vision.
Marco and Gianmarco Antonelli, father and son, work side by side in the kitchen, interpreting a tradition that is handed down and evolves. Their idea of catering is clear: to promote the local area through selected raw ingredients, seasonality and respect for techniques.
Inside the ancient spaces of Palazzo Vincenti Mareri, the osteria welcomes guests in an authentic and convivial atmosphere, where quality stems from attention to detail and the constant search for local excellence.
Membership of the APCI (Professional Association of Italian Chefs) testifies to a concrete commitment to training and promoting Italian gastronomic culture, while maintaining a strong link with the roots of the Sabine region.
Contacts & Address
Closed on Sunday evenings and Wednesdays
Culinary offerings
The Menù
The menu at Osteria Antonelli is a journey through the flavours of Sabina, following the seasons and the availability of the finest ingredients.
The gastronomic journey begins with a selection of local cured meats and cheeses, accompanied by Sabina extra virgin olive oil served on warm bread, an authentic expression of local tradition.
First courses include tonnarelli with fresh seasonal truffles, gnocchi with porcini mushrooms and hazelnut pesto, and traditional classics such as amatriciana, cacio e pepe and gricia, prepared according to traditional recipes and methods.
The selected meats are cooked slowly and carefully, such as the CBT pork fillet with mushroom and truffle cream, while the cod dishes and seasonal offerings complete a menu that combines local identity and balance.
The tavern’s desserts, including tiramisu, millefeuille and braised pear with Cesanese wine, conclude the gastronomic journey with taste and simplicity.
A selection of wines, the result of GianMarco’s research, together with a selection of 12 different types of gentian, concludes the journey through the flavours of the region.
The chefs at Osteria Antonelli are members of the Italian Professional Chefs Association.
