Humus Ristorante of I Cacciagalli Wine Resort: Tradition, Innovation and Territory

Wedged between tradition and innovation with a backbone of territory best describes the kitchen of Humus Restaurant in the hands of Chef Domenico Falzarano. He defines the kitchen as a laboratory of ideas where experimentation and creativity is fulfilled without straying away from tradition. While he chooses a revisited cuisine based on tradition, the key focus of his recipes are the entirety of aromas and flavors of the products of the territory making them genuinely Campania.

"Innovation, technique and creative flair in the service of nature". His stepping experiences count from the kitchens of Foro dei Baroni and the prestigious triple-starred Quattro Passi. Being paramount in Domenico's cooking, each element he puts in his dishes is treated with respect, from which the maximum flavor is drawn out from. He sees the essentiality of playing with the ingredients - their different textures and flavors, keeping in mind the importance of respecting their purity and seasonality. This takes us to the source of most of the ingredients, the vegetable gardens in the premises of I Cacciagalli Wine Resort where the produce are grown organically and farmyard animals are raised. Most importantly, the olive oil and wine are from their own production as well.


A four-course tasting menu reasonably priced at €50 is an excellent proposal by the restaurant, the dishes of which evolve according to the season's availability of ingredients. The season's bounty sprinkle the menu with appetizing entries in every course. Appetizers which include local cured meat and some handmade pasta dishes are between €12 to €16, the main course of meat and fish are proposed between €16 to €24, and the desserts between €7 to €9 or a platter of local cheese at €15. While the wines of their own production are clearly the protagonists of the wine menu which can be ordered by the glass or by the bottle, a list of wines from different Italian regions, France and other countries are present.

Hospitality and Wines

The wine resort is ensconced in a peaceful location in the town of Teano in the Campania region. It is surrounded by the property's 40 hectares of land cultivated with vineyards, olive groves and hazelnut trees amongst woods, creating an environment that encourages communing with nature. Owned by agronomist Diana Iannaccone and her husband Mario Basco, the wine resort is housed in a historic structure wherein some of the architectural elements like the local tuff and wooden beams are still from the original period. Once the granary and agricultural storage of Masseria Cacciagalli which once belonged to the Lonardo – Iannaccone family since 1870, the structure has gone through a total refurbishment after being left in a state of abandonment for years decades. With the ambitious project of reviving it, the new owners were able to give new life to the structure, creating eight rooms, a restaurant and a winery that are now fully equipped with modern amenities and furnished with contemporary elements of neutral tones that perfectly blend with the nature that surrounds it.

The wine production is concentrated on enhancing the peculiarities of the territory's native grapes, the Falanghina, Fiano, Greco, Aglianico, Piedirosso and Pallagrello Nero. Eleven hectares are dedicated to their organic and biodynamic approach to agriculture while in the cellar, the vinification method is as natural as possible with a minimum use of sulfites, longer maceration, fermentation with indigenous yeasts, no clarification nor filtration and the choice of amphorae and concrete tanks for the maturation.

Humus Ristorante

I Cacciagalli Wine Resort
Address: SP91, 81057 Teano (CE), Italy
Tel: +39 0823 875216


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