Templar Monastery

The Monastery is the first Cistercian settlement in the valley

of L’Aquila. It was built in 1222 by Placido of Roio on a piece of land donated by Count Berardo of Ocre. After the founder’s death in 1248, the monastery came under the auspices of the Cistercian

Order and the Convent of Santa Maria in Casanova, near Penne.In 1330 it was already given in trust to the cardinals Maffeo and Francesco Barberini; in 1652 it was included in the list of the small monasteries abolished by Pope Innocent X.The monastery is rectangular with high boundary walls which almost isolate it from the surrounding landscape. The internal space opens o

nto a square courtyard, originally a cloister and accommodating on each side, in the Cistercians convention, the church, the refectory, the dormitory and the chapter-room.The main facade has only five openings: a driveway entrance with a pointed Burgundy arch, the pedestrian entrance and three elegant double lancet windows, one of which looks onto the main entrance called “spia piombatoio”.In the church, with a pointed vault left unfinished, there are frescoes dating back to 1280 while in the presbytery, there are remains of paintings from the end of the 16th century, attributed to P

aolo Mausonio.Frescoes featuring images from the life of Beato Placido and dating from the 13th century decoratethe adjacent sacristy-chapel.The numerous spacious areas, including the churc

h and the courtyard, are ideal places for all kinds of gatherings, rendering them unique thanks to the welcoming hospitality of an excellent cuisine and a magical atmosphere. The Monastery-Fortress has been impeccably restored, retaining all the splendours of its past in order to capture the authentic mood and the essence for which it was conceived.
It is a place for regeneration, offering a genuine hospitality and warmth to each guest looking for rest and retreat from a busy world in a setting untouched by time.

The Food

“Food reflects the tradition of a territ

ory, its people, its history
and the relations that have been established. […]”

The main ingredients of our cuisine are “memory” and “identity” because these are what constitute the old and simple recipes of this region.
The first courses include homemade pasta and vegetables soups. The second courses are based on beef and mutton straight from our pasture lands; in winter, until supplies have been exhausted, the restaurant offers the traditional local produce of pork. Pecorino cheese, mozzarella and other tasty cheeses from sheep and cow’s milk will tease your palate, complimented by homemade, wheat, spelt, wholemeal breads baked in wood-f

ired oven.
Fresh vegetables and fruit enrich our table, together with the black truffle, saffron, red chillies and the traditional cakes and biscuits such as the crunchy amber-coloured ferratelle, the sugared nuts or the soft sponge cake.
Guests can taste our D.O.C wines, from the vineyards of our region, and the spirits flavoured with herbs, soft fruit, wild cherries and fresh nuts.

Wedding event proposals:

Dining options:
The Church provides a beautiful set for the most delicate and organic cuisine. Guests can sample tasteful local and Mediterranean dishes carefully elaborated by the chef. The restaurant can gather up to 100 guests; it can be used for private receptions and banquets. The Courtyard can sit more the 300 guests and gives a feeling of real medieval times.

Guest Entertainment

Depending on the seasons, a vast array of local outdoor activities can be arranged: cross country skiing and walking trips with ski sticks, mountain climbing with crampons and ice axe, ski-touring (on Monte Ocre). Horse riding, carriage, cycling or walking trips along nature trails can also be arranged: Il Grande Sentiero (The Long Nature Track) – 688kb from the Altopiano delle Rocche to that of Campo Imperatore through “le Pagliare”, the valley of Aterno, the Tratturo (cattle-track) and the old town centres on the south side of Gran Sasso.
(On the way, guided tours to the major artistic and naturalistic sites as well as gastronomic routes can be arranged)
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