The story
Agririggio sits in Lazzaro as a working farm kitchen where traditional country cooking shapes every plate. The establishment functions as an agriturismo that bases its offerings on seasonal local produce. Guests entering the main hall encounter a compact layout designed for unhurried conversations. Homemade salumi appear right at the table to start the meal.
The capocollo azze anca anchors a selection of house made cured meats. Maccheroncini follow with a slow cooked ragù prepared exclusively from Suino Nero pork. A grigliata omerica combines assorted grilled cuts finished with salt and wild herbs. Sweet crespelle con lo zucchero round out a full evening of country cooking.
This steady practice of regional country cooking secured the Faccino Contento award from ilGolosario in 2026. Reviewers highlighted the balanced portion sizes and transparent pricing structure. A vegetarian menu runs parallel to the primary meat dishes throughout the week. Reserved parking sits near the entrance before guests move into a quiet dining room.
Recognition
Location