Starters

The tripe is from bovine with tomato and herbs

An Authentic Taste of Tradition
Lamb coratella is a traditional dish that uses the lamb's offal: heart, liver, lungs.
The preparation is meticulous: the organs are cleaned, cut into small pieces and slowly cooked in a pan with onion. The cooking sequence is essential to ensure the right tenderness for each component.
The result is a dish with a robust, unmistakable flavour, with earthy, slightly bitter notes and a mix of textures. Coratella is a symbol of peasant cooking and of respect for every part of the animal, a true speciality to enjoy for those who love authentic flavours.

Made up of prosciutto, meat salami, lonza, and local cheeses depending on availability.
A platter of Abruzzese cured meats and cheeses is a taste journey into the heart of Abruzzo.
This board celebrates the authentic flavours of Abruzzo: a balance between the savouriness of the cured meats and the complexity of the cheeses. Perfect with homemade bread and a glass of Montepulciano d'Abruzzo.

Abruzzese specialty fried meatballs made with cheese and eggs (without meat and bread) with the addition of tomato.

Imagine a dish that tells stories of authentic flavours, born out of necessity but elevated to a true delicacy. A dish from the extraordinary Abruzzese poor cuisine that warms the heart and palate with its disarming simplicity and rich taste.

The "pallotte" are essentially meatballs, but their uniqueness lies in being prepared without meat. The main ingredients are cheese (cacio) and eggs. The cheese used is typically pecorino, often a blend of different ages to achieve the right balance between savouriness and sweetness: a bit of aged pecorino for character and a bit of fresher cheese or salted ricotta for creaminess. The eggs bind everything together and give the right consistency.

Imagine a creamy and surprising dish: the broad bean velouté.
It is a cream made with dried broad beans, with a sweet and delicate flavour.
The special touch?
The chicory: it adds a slightly bitter and rustic note, balancing the sweetness of the broad beans and providing depth.
The crispy onion: thin rings fried until golden and fragrant, placed on top of the velouté at the last moment. It gives an irresistible crunch and a fantastic contrast to the creaminess.
The result is an elegant and enveloping dish, where the softness of the velouté meets the intriguing flavour of the chicory and the surprising crunchiness of the onion. An explosion of taste.

Imagine a cheese that encapsulates the soul of an unspoiled territory, the mastery of ancient traditions, and a recognition that attests to its excellence. We are talking about the Selection of cheeses from the Scannese Valley "Gregorio", a true dairy treasure from Abruzzo.

These cheeses are not just a product, but a philosophy: they are made with organic raw milk, a fundamental detail that preserves all the organoleptic and nutritional qualities of the milk, ensuring a richer, more complex flavour that is true to the territory. The organic approach also ensures maximum respect for animals and the environment, reflecting a conscious and sustainable choice.

The Scannese Valley, located in Abruzzo, is a place where nature reigns supreme and pastoral traditions are still alive. It is from here that these unique cheeses are born, benefiting from rich pastures and pure air that directly influence the quality of the milk.

The pinnacle of such dedication and quality is the prestigious recognition: "Awarded as the best cheese in Italy". This title is not just a label, but confirmation that passion, the choice of excellent raw materials, and craftsmanship in the processing lead to extraordinary results.

Imagine chickpeas from the Navelli plain, notable for their small size and intense flavour. They require a long and careful preparation to make them incredibly soft, a true delight for the palate. It is the saffron that enhances their unique taste.

"Primo sale" is a fresh, soft cheese, known for its delicate and slightly tangy flavour. Its name comes from the fact that it is the first curd to be salted, so it is available shortly after production.
The recipe for baked primo sale with thyme and orange is a simple and tasty way to enhance its qualities. The heat of the oven partially melts the cheese, making it even creamier. The thyme, orange and saffron add fresh, citrusy aromas that pair perfectly with the milky flavour of primo sale.

"A delicately marinated cod carpaccio, served with a sprinkling of golden bread croutons, adding a crunchy note to every bite. A perfect balance between the softness of the fish and the rustic fragrance of the bread."