Typical regional menu of Abruzzo

TASTING MENU

IN THE SOLE OF TRADITION 100% Abruzzo products:

AFFETTATI DI TRADIZIONE CONTADINA

Abruzzese ham (Costantini ham, “Il conte” ham, seasoning 24 months) and artisanal cured meats without preservatives Salami Factory La Maiella.

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.

SHEEP CIAVARRA AGLIU' CUTTURU'

Sheep stew with herbs and mountain herbs with seasonal vegetables.

NAVELLI SAFFRON CREME CARAMEL

Creme caramel with saffron from Abruzzo

€ 60,00

Excluded Wine

MENU IN THE SOLE OF TRADITION AND INNOVATION 25% Abruzzo products.

SHEPHERD'S SNACK

Focused ultrasound-treated sheep, cooked for 3 hours at 58°C accompanied by pickled orapi and bread croutons

RICOTTA CHEESE RAVIOLI WITH TOMATO SAUCE

Bronze-drawn pasta sheets filled with cow's ricotta cheese from "Le rotelle" farm in Poggio Cinolfo

GRILLED SCAMORZA

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

Polentine alla amatriciana

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

SEASONAL SIDE DISH

ORANGE AND CHOCOLATE TURRETS

Valrhona 72% dark chocolate shells with strawberry parfait, strawberries in syrup and fresh strawberries inside.

€ 60,00

Excluded Wines

STARTERS

KNIFE-CUT PROSCIUTTO ABRUZZESE

Costantini ham, “Il conte” ham, seasoning 24 months.
Gluten-free certificate

€15,00

'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.

€15,00

CURED MEATS OF PEASANT TRADITION

Abruzzese ham (Costantini ham, “Il conte” ham, seasoning 24 months) and artisanal cured meats without preservatives Salami Factory La Maiella.

€15,00

MIXED BRUSCHETTA PORCINI MUSHROOMS AND TRUFFLES

Bread with natural yeast with mushrooms sauge and black truffle, grated scorsone with oil and salt.

€14,00

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.

€20,00

ORAPI FRITTER

Frittatina with eggs from organic free-range hens with orapi.

€25,00

POACHED EGG WITH RICOTTA AND ORAPI

Eggs from organic free-range hens, cooked in acidified water for three minutes, served on a crusty bread crouton, cow's ricotta cream and orapi.

€20,00

SHEPHERD'S SNACK

Sheep treated with focused ultrasound, cooked for 3 hours at 58°C accompanied by pickled orapi and bread croutons.

€25,00

FRYED PORCINI

Fresh porcini mushrooms breaded with egg and breadcrumbs.

€20,00

OVA SALAD

Sliced ovules with rocket, oil and salt.

€22,00

FIRST COURSES

CHITARRINA WITH SOLINA WHEAT AND PORCINI MUSHROOMS

Handmade, bronze-drawn Chitarrina pasta made from Solina wheat flour with porcini mushrooms, garlic oil, salt and a pinch of chilli pepper.

€17,00

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.

€17,00

RICOTTA CHEESE RAVIOLI WITH TOMATO SAUCE

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

€15,00

SAGNE WITH RABBIT RAGOUT AND SAFFRON

Maltagliati with farro flour and white rabbit and saffron sauce from Abruzzo.

€20,00

POLENTINE ALL'AMATRICIANA

Cordicelle di Polenta with Amatriciana sauge and seasoned Guanciale 24 months of the farm Maiella

€15,00

PAPPARDELLE WITH MUTTON

Homemade pappardelle with mutton sauce, a traditional dish that has disappeared from Italian tables.

€23,00

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 chilli.

€25,00

BARBECUED MAIN COURSES

BEEF STEAK APPROX. 500GR

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

€30,00

PORK NECK

Pork capocollo from selected Italian farms

€15,00

ABBACCHIO SCOTTA DITO

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

€25,00

COW'S MILK SCAMORZA

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

€16,00

PORK SAUSAGE

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

€15,00

DANISH BEEF FILLET WALNUT

Heart of adult Danish beef fillet.

€25,00

THE LATICAUDA MUTTON

Adult bovine, Danish breed. Parsley meat with an intense flavor. Cut 500 gr.

€27,00

BARBECUED PORCINI MUSHROOMS

€30,00

MAIN COURSES IN THE PAN

LAMB DADOLADA WITH PORCINI MUSHROOMS

Boneless lamb chunks cooked in a pan with porcini mushrooms.

€25,00

SHEEP CIAVARRA AGLIU' CUTTURU'

Sheep stew with herbs and mountain herbs with seasonal vegetables.

€20,00

PIGLET PIGLET

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.

€22,00

FILET NUT WITH PORCINI MUSHROOMS

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

€32,00

FILLET NUT WITH WILD ORAPI

Fillet steak of adult Danish beef, pan-cooked, accompanied by a seasonal side dish.

€33,00

CHICKEN 68°.

Native chicken massaged and seasoned with ultrasound, cooked at 68°C and then finished in the oven. Tender meat and crispy skin, accompanied by seasonal side dishes.

€17,00

BRAISED BEEF

Braised beef cheeks with Montepulciano d'Abruzzo and coffee, accompanied by seasonal vegetables.

€20,00

SEASONAL SIDE DISH

€6,00

SPONTANEOUS HERBS

Dandelion, pimpinella, poppy, grespino, processed by focused ultrasound in brine.

€8,00

*all meat undergoes mechanical maturation using focused ultrasound with waveco®. This results in fresh meat that is tender and has an almost zero bacterial count reduction after treatment. www.waveco.it

DESSERT

CREME CARAMEL ALLO ZAFFERANO DI NAVELLI

Creme caramel with saffron from Abruzzo

€8,00

DELICIOUS CHOCOLATE

Warm cake with a liquid heart of dark chocolate, salted caramel and roasted peanuts (10 min)

€8,00

TIRAMISÙ ESPRESSO

Espresso tiramisu mounted on the siphon.

€8,00

STRAWBERRY TURRETS

Valrhona 72% dark chocolate shells with strawberry parfait, strawberries in syrup and fresh strawberries inside.

€10,00

TARTE TATIN

Inverted apple pie with caramel, cinnamon and cream ice cream

€10,00

FRUIT CLOUD

Dried meringue with fruit in ultrasonic syrup, lemon custard and fruit cream.

€10,00

Typical regional menu of Abruzzo

TASTING MENU

IN THE SOLE OF TRADITION 100% Abruzzo products:

AFFETTATI DI TRADIZIONE CONTADINA

Abruzzese ham (Costantini ham, “Il conte” ham, seasoning 24 months) and artisanal cured meats without preservatives Salami Factory La Maiella.

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.

SHEEP CIAVARRA AGLIU' CUTTURU'

Sheep stew with herbs and mountain herbs with seasonal vegetables.

NAVELLI SAFFRON CREME CARAMEL

Creme caramel with saffron from Abruzzo

MENU IN THE SOLE OF TRADITION AND INNOVATION 25% Abruzzo products.

SHEPHERD'S SNACK

Focused ultrasound-treated sheep, cooked for 3 hours at 58°C accompanied by pickled orapi and bread croutons

RICOTTA CHEESE RAVIOLI WITH TOMATO SAUCE

Bronze-drawn pasta sheets filled with cow's ricotta cheese from "Le rotelle" farm in Poggio Cinolfo

GRILLED SCAMORZA

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

Polentine alla amatriciana

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

SEASONAL SIDE DISH

ORANGE AND CHOCOLATE TURRETS

Valrhona 72% dark chocolate shells with strawberry parfait, strawberries in syrup and fresh strawberries inside.

STARTERS

KNIFE-CUT PROSCIUTTO ABRUZZESE

Costantini ham, “Il conte” ham, seasoning 24 months. Gluten-free certificate

'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.

CURED MEATS OF PEASANT TRADITION

Abruzzese ham (Costantini ham, “Il conte” ham, seasoning 24 months) and artisanal cured meats without preservatives Salami Factory La Maiella.

MIXED BRUSCHETTA PORCINI MUSHROOMS AND TRUFFLES

Bread with natural yeast with mushrooms sauge and black truffle, 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.

ORAPI FRITTER

Frittatina with eggs from organic free-range hens with orapi.

POACHED EGG WITH RICOTTA AND ORAPI

Eggs from organic free-range hens, cooked in acidified water for three minutes, served on a crusty bread crouton, cow's ricotta cream and orapi.

SHEPHERD'S SNACK

Sheep treated with focused ultrasound, cooked for 3 hours at 58°C accompanied by pickled orapi and bread croutons.

FRYED PORCINI

Fresh porcini mushrooms breaded with egg and breadcrumbs.

OVA SALAD

Sliced ovules with rocket, oil and salt.

FIRST COURSES

CHITARRINA WITH SOLINA WHEAT AND PORCINI MUSHROOMS

Handmade, bronze-drawn Chitarrina pasta made from Solina wheat flour with porcini mushrooms, garlic oil, salt and a pinch of chilli pepper.

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.

RICOTTA CHEESE RAVIOLI WITH TOMATO SAUCE

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

SAGNE WITH RABBIT RAGOUT AND SAFFRON

Maltagliati with farro flour and white rabbit and saffron sauce from Abruzzo.

POLENTINE ALL'AMATRICIANA

Cordicelle di Polenta with Amatriciana sauge and seasoned Guanciale 24 months of the farm Maiella

PAPPARDELLE WITH MUTTON

Homemade pappardelle with mutton sauce, a traditional dish that has disappeared from Italian tables.

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 chilli.

BARBECUED MAIN COURSES

BEEF STEAK APPROX. 500GR

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

PORK NECK ​

Pork capocollo from selected Italian farms

ABBACCHIO SCOTTA DITO

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

COW'S MILK SCAMORZA

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

PORK SAUSAGE

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

DANISH BEEF FILLET WALNUT

Heart of adult Danish beef fillet.

THE LATICAUDA MUTTON

Adult bovine, Danish breed. Parsley meat with an intense flavor. Cut 500 gr.

BARBECUED PORCINI MUSHROOMS

MAIN COURSES IN THE PAN

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.

Costantini ham, “Il conte” ham, seasoning 24 months.
Gluten-free certificate

PORK NECK