Costantini ham, "Il conte" ham, aged 24 months. Certified gluten-free.
"IO" THE BLACK PIG OF ABRUZZO
Salami created by Lanfranco Centofanti, using all parts of the black pig, seasoned only with Zaccagnini Trebbiano d'Abruzzo, salt, pepper and garlic.
SLICED MEATS OF PEASANT TRADITION
Knife-cut Abruzzese ham (Costantini ham, "Il conte" ham, aged 24 months) and preservative-free artisan cured meats. Salumificio La Maiella.
BRUSCHETTE MISTE FUNGHI PORCINI E TARTUFO
Sourdough bread with truffled porcini and black truffle sauce, grated scorsone with oil and salt.
BEEF TARTARE WITH BLACK RICE AND BALSAMIC VINEGAR
Tartar of prime beef on a bed of black rice enriched with balsamic vinegar.
Frittatina with eggs from organic free-range hens with orapi.
POACHED EGG WITH RICOTTA AND ORAPI
Eggs from organic free-range hens, cooked in sour water for three minutes, served on crusty bread crouton, cow's ricotta cream and orapi.
THE SHEPHERD'S SNACK
Sheep treated with focused ultrasound, cooked for 3 hours at 58°C accompanied by black summer truffle, bread croutons on fresh salad.
Fresh porcini mushrooms breaded with egg and breadcrumbs.
Sliced ovules with arugula, oil and salt.
CHITARRINA WITH SOLINA WHEAT WITH PORCINI MUSHROOMS
Handmade, bronze-drawn chitarrina made with Solina wheat flour with porcini mushrooms, garlic oil, salt and a pinch of chili pepper.
FETTUCCINE SENATORI CAPPELLI ALL'ABRUZZESE
Bronze-drawn, hand-cut Fettuccine pasta with Senatore Cappelli flour. Autumn durum wheat grown in southern Italy, ancient wheat that has not undergone any genetic modification. With red ragout of knife-cut lamb, beef and pork.
RICOTTA CHEESE RAVIOLI WITH TOMATO
Bronze-drawn pasta sheets filled with cow's ricotta cheese from "Le rotelle" farm in Poggio Cinolfo.
SAGNE WITH RABBIT RAGOUT AND SAFFRON
Maltagliati with spelt flour and white rabbit ragout and Abruzzo saffron.
Cordicelle di Polenta con sugo all'amatriciana, a traditional Roman folk dish reinterpreted with a modern twist.
PAPPARDELLE WITH MUTTON
Homemade pappardelle with mutton sauce, a traditional dish that has disappeared from the table of Italians.
CHITARRINA WITH WILD ORAPI AND CRISPY GUANCIALE
Bronze-drawn Chitarrina with Solina wheat flour, crispy guanciale, creamy orapi cheese, garlic oil, salt and a pinch of chili pepper.
BEEF STEAK ABOUT 500GR
Adult cattle, Danish breed. Parched meat with intense flavor. Cut about 500 gr.
Capocollo of pork from selected Italian farms.
ABBACCHIO HOT FINGER
Native abbacchi raised and slaughtered in Villa Romana (Km 0).
COW'S MILK SCAMORZA
Cow's milk cheese, skewered over charcoal, crispy on the outside and soft on the inside.
Italian, homegrown pork sausages seasoned with salt, pepper and chili.
DANISH BEEF TENDERLOIN WALNUT
Heart of Danish-bred adult beef tenderloin.
THE LATICAUDA MUTTON
Mutton, a dish that has disappeared from the Italians' table. Pushed maturation in waveco and barbecued.
BARBECUED PORCINI MUSHROOMS
LAMB DADOLADA WITH PORCINI MUSHROOMS
Boneless lamb chunks cooked in a pan with porcini mushrooms.
SHEEP CIAVARRA AGLIU' CUTTURU'
Sheep stew with herbs and mountain herbs with seasonal vegetables.
Italian pork, double-cooked, ribs cooked classically in the oven with white wine and shoulder infused with beer and spices with seasonal side dishes.
FILET NUT WITH PORCINI MUSHROOMS
Noce of adult beef tenderloin, Danish breed, pan-cooked with truffled porcini mushrooms with seasonal side dish.
FILET NUT WITH WILD ORAPI
Noce of adult beef tenderloin, Danish breed, pan-cooked, accompanied by seasonal side dish.
Native chicken massaged and flavored with ultrasound, cooked at 68°C and then finished in the oven. Tender meat and crispy skin, accompanied by seasonal side dishes.
Braised beef cheeks with Montepulciano d'Abruzzo and coffee, accompanied by seasonal vegetables.
SEASONAL SIDE DISH
Dandelion, pimpinella, poppy, grespino, processed by focused ultrasound in brine.
*all meats undergo mechanical curing, thanks to the use of focused ultrasound with waveco®. This causes, fresh meats, following the treatment carried out, to be tender and with an almost zero decrease in bacterial count. www.waveco.it
NAVELLI SAFFRON CREME CARAMEL
Creme caramel with peach caramel and Abruzzo saffron.
Warm cupcake with liquid heart of dark chocolate, salted caramel and roasted peanuts (10 min).
Siphon-assembled espresso tiramisu.
Valrhona 72% dark chocolate shells with strawberry parfait, strawberries in syrup and fresh strawberries inside.
Inverted apple pie with caramel, cinnamon and cream ice cream.
Dried meringue with ultrasonic fruit in syrup, lemon custard, and fruit cream.
From Wednesday to Saturday you can book the charming dinner in the “Sacristy” of the Abruzzo Corner.
10-course menu with free wine tasting or a selection of 5 National and International wine glasses.
Dinner is available for groups of 4 to 8 people.
We are waiting for you!