Prosciutto Abruzzese with knife

Prosciutto Costantini, prosciutto "Il conte", aged 24 months.
Certified gluten-free.


Cold cuts of rural tradition

Knife-cut Abruzzo ham (Prosciutto Costantini, prosciutto "Il conte", aged 24 months) and artisan cured meats without preservatives. Salumificio La Maiella.


Mixed bruschetta with porcini mushrooms and truffles

Sourdough bread with porcini mushroom and black truffle sauce, grated scorsone with oil and salt.


Beef tartare with black rice and balsamic vinegar.

Adult beef fillet, Danish breed, cut into a knife with oil, salt, pepper, lemon and extra old balsamic vinegar on black rice and celery.


Grilled porcini mushrooms

Fresh porcini grilled with oil and salt.


Barley fritters

Omelette with eggs from organic free-range hens, orapi (wild mountain spinach) and crispy bacon.



Chitarrina with Solina wheat flour and porcini mushrooms

Handmade, bronze-drawn chitarrina made with Solina wheat flour. A traditional native soft wheat from Abruzzo, grown in the Gran Sasso e Monti della Laga National Park area, but also in the province of L'Aquila and Marsica. With porcini mushrooms, garlic, oil, chilli pepper and porcini umami (hot extraction of the humours and flavours of porcini mushrooms).


Fettuccine Senatori Cappelli all’abruzzese

Fettuccine drawn in bronze, hand-cat with flour Senator Cappelli. Autumn hard wheat grown in southern Italy, ancient wheat that has not undergone any genetic modification. With ragù of lamb, beef and pork.


Ravioli with tomato sauce

Sheets of pasta drawn in bronze with filling of cow’s ricotta from the farm "Le rotelle" of Poggio Cinolfo.


Polentine alla amatriciana

Cordicelle di Polenta with Amatriciana sauce and 24-month-old bacon from the Maiella farm


Sagne with rabbit ragu and saffron

Maltagliati with spelt flour and white rabbit ragout and saffron from Abruzzo.


Second courses to the embers

Beef steak 500gr

Adult beef, Danish breed. Parsley meat with intense flavour. Cut about 500 gr.


Pork capocollo

Pork capocollo from selected Italian farms



Local lamb raised and slaughtered at Villa Romana (Km 0).



Cow’s milk cheese, grilled on the embers, crunchy outside and soft inside.



Italian pork sausages, local, seasoned with salt, pepper and chili.


Massaged sheep

Local sheep raised and slaughtered in Villa Romana, massaged with ultrasound (Km 0).


Walnut of beef fillet

Heart of adult Danish beef fillet.


Seconds courses to the pan

Roasted Suckling Pig

Italian pigs, in double cooking, ribs classic cooking in the oven with white wine and shoulder cooked in infusion with beer and spices with seasonal vegetables.


Walnut fillet with porcini mushrooms

Walnut of adult beef fillet, Danish breed, cooked in a pan with mushrooms trifolati with seasonal vegetables.


Sheep agliu cutturu

Local sheep from Villa Romana, boned, cooked for several hours "agliu cutturu" (copper pot) over low heat. The result is a very tender and almost totally defatted meat, flavoured with high mountain spices and a seasonal side dish (Km 0).


Braised beef

Beef cheeks overcooked over low heat with Montepulciano d'Abruzzo and coffee. When cooked, the meat is so tender and succulent that it melts in your mouth. Accompanied by green sauce and a seasonal side dish.


Cooked chicken at 68°

Local chicken massaged and flavored by ultrasound, cooked at 68° and then finished in the oven. Tender meats and crispy skin, accompanied by seasonal accompaniment.


*All meat undergoes mechanical maturation using ultrasound with Waveco. This results in fresh meat that is tender and has an almost zero bacterial count.


Saffron Creme Caramel

Creme caramel with saffron from Abruzzo and orange caramel.


Warm dark chocolate mousse with salted caramel and peanuts

Torta calda con cuore liquido di cioccolato fondente, caramello salato e arachidi tostate.


Tiramisù espresso

Espresso tiramisu mounted on the siphon.


The "Nonno Lanfranco" ski race

Sun-dried sour cherries with sugar. The fermentation of the sugar creates a slight alcoholic taste not caused by the addition of alcohol.


Torrette with oranges and chocolate

Dark chocolate shells 72% Valrhona with inside semi-cold oranges and oranges in different textures.


Profiterole with cream and melted chocolate

Cream puffs filled with vanilla custard and melted chocolate.

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