The village is on the shores of Lake Pontecosi, has boating facilities and a shop with snack bar serving delicious local food.

The house, 20 metres from the water, formerly one large unit, has been divided into 2 self-contained apartments and is ready to enter.

Apartment B - on first floor - has two bedrooms, kitchen/diner, bathroom. Central heating, beamed ceilings, in good conditions.

INGREDIENTS - 300g (10.5 oz) of finely ground cooked meal (50% beef and 50% pork), 1 slice of bread soaked in stock, 2 tablespoon of ground sheepmilk cheese, 2 eggs, leaves of thyme, parsley sprig, chopped, salt and pepper.
Mix the ingredients together until well mixed, then put to one side.

METHOD - for the pasta
Put a largish quantity of plain strong flour onto work surface.
Make well in the centre of the flour, add 4 eggs and a good pinch of salt.
Work the mixture thoroughly with your hands and roll it out in very long strips (make several of these as you need one for the top and one for the bottom).
Lay one strip out and place small spoonfuls of filling about 2 inches apart.
Cover with another strip of the dough and cover the tortello, cutting it into a halfmoon shape with a glass or special cutter.
Place them on a clean tablecloth, which has been dusted with white flour.
Cook the tortello in a large amount of boiling salted water and cook for about 10 - mins.
Drain well.
Season them in layers in a soup tureen with a meat sauce and sprinkled with Parmesan cheese.