LOCAL SALUMI SELECTION
All our cold cuts and cheeses are accompanied by durum wheat focaccia, olive bread, pepper bread, and wholemeal bread, all naturally leavened by the BRUNO MASCITTI PANIFICIO in Villa Caldari
Each tasting of gourmet bread following the first one costs 1.5 Euro.
ARTISANAL CURED MEATS
Our cured meats are artisanal products, produced from pigs born, and raised n Abruzzo; processed with traditional recipes, with only three ingredients: pork meat, salt, and pepper.
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FROM FATTORIA GAGLIERANO OF CITTA' SANT'ANGELO
RAW HAM 10.00
free-range pork | salt | pepper
PORK LOIN 9.00
free-range pork | salt | pepper
PORK CAPOCOLLO 7.00
free-range pork | salt | pepper
PORK SALAMI 7.00
free-range pork | salt | pepper
DRY PORK SAUSAGES 6.00
free-range pork | salt | pepper
DRIED LIVER SAUSAGES 6.00
free-range pork | salt | pepper
MIXED COLD CUTS 12.00
FROM THE SEA
THE LEGEND OF THE BLACK TAIL SALMON
In ancient villages along the lower Volga, fish were hung to dry near the fire. The smoke caressed their flesh, making it fragrant and flavorful. The children sat in a circle, and the elderly fishermen told them about certain portentous animals, capable of braving the currents, but also of flying higher, up to swim among the stars, to dip into the ink that impregnates the dark mantle of darkness:
The Black-Tailed Salmon
BLACK TAIL SALMON RESERVE 12,00
Salmon (salmo salar) | salt
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To obtain the Coda Nera Riserva is selected the exclusive Atlantic Salmon raised in the area of Skyervøy, an island in the far north of Norway where the strong Atlantic currents and low water temperatures allow very slow salmon growth. The farmhouses host a small number of specimens in very large spaces allowing a completely natural, and sustainable development cycle, respectful of the environment, and the welfare of the salmon. The final product is a superior quality salmon fillet smoked in compliance with the traditional method on the wood fire. Soft and lean meats with a strong orange color and a delicate flavor, with a light smoke aroma. Fillet without skin, fat, and dark parts
GRAN TUNINA TUNA BRESAOLA 10,00
Gran Tunina tuna | salt
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SWORDFISH BRESAOLA 10,00
Swordfish | salt
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All our seafood products are accompanied by the traditional balsamic vinegar of Modena DOP from the Consortium of Ancient Acetaie Producers, aged 12 years and obtained only from cooked grape must, matured by slow acetification, derived from natural and progressive fermentation concentration, through very long aging in series of vats (barrels) of different woods, without any addition of aromatic substances, and are accompanied by naturally leavened durum wheat focaccia from the BRUNO MASCITTI bakery in Villa Caldari
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ENDING IN SWEETNESS
COOKED MUST NEVOLE
AND ALMOND CANTUCCI
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PAIRED WITH A GLASS OF
MOSCATO D'ASTI DOCG
5.00
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8.00
AROMATIC CHOCOLATE
TRINITARIO 70% COLOMBIA 5,50
TRINITARIO 70% TANZANIA 5,50
TRINITARIO 70% PERU' 5,50
TRINITARIO 70% VENEZUELA 5,50
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Trinitario cocoa grain (Trinitario cocoa variety represents 8% of the global cocoa production) | cane sugar
NACIONAL 70% ECUADOR 5,50
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NACIONAL 100% ECUADOR 5,50
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Nacional cocoa grain (Nacional cocoa variety represents 2% of the global cocoa production) | cane sugar
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CRIOLLO 70% GUASARE 7,00
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CRIOLLO 70% PORCELANA 7,00
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Criollo cocoa grain (Criollo cocoa variety represents 0,001% of the global cocoa production) | cane sugar
TANZANIA
Trinitario cocoa from Tanzania is harvested by the Kokoa Kamili cooperative, which is committed to raising the quality of its country's cocoa.
In a small region of Tanzania, extraordinary varieties of cocoa have been selected with a strong character and an aromatic profile in which an immediate primary note of cocoa stands out.
PERU'
A delicate freshness and a moderate acidity enrich the sensorial profile of this cocoa from the hinterland of Peru and cultivated in the lands embraced between the Ucayali and Marañon rivers.
It is along the Rio Ucayali that the first European contact with South American cocoa was recorded. It is among Peru's generous waterways that the wildest cradle of cocoa could reside: precisely these lands could be the origin of all species of Theobroma, the cocoa plant, existing.
MOUNTAIN CHEESES
On the pastures within the territory of the Gran Sasso Park, graze the 1,200 Gentile and Sopravvissana sheep, and a small herd of the Red Pezzata and Podolica breed, that feed on 300 types of forage essences which, combined with the natural richness and dry climate, provide the ideal conditions for very high-quality dairy production.
The creator is Giulio Petronio, author of the Canestrato pecorino, which ages from two months to a year, treating the wheels with extra virgin olive oil so that they do not dry out. A particular version is the one under beeswax.
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All our cheeses are accompanied by chestnut honey, Montepulciano grape scrucchjata and honey, and mountain honey mixed with pure mandarin pulp from the BIANCO beekeeping of Guardiagrele.
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FROM THE GRAN SASSO FARM OF GIULIO PETRONIO IN CASTEL DEL MONTE
PECORINO CANESTRATO FROM CASTEL DEL MONTE 8,00
aged 6-8 months
milk of transhumant sheep | rennet
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C'ERALATTE
PECORINO CANESTRATO FROM CASTEL DEL MONTE 8,00
aged in beeswax 8-10 months
milk of transhumant sheep | rennet
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MIXED CHEESE BOARD 10,00
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THE EXCELLENCE OF THE CANTABRIAN SEA
There, where the cold seas of the North and the temperate waters of the South meet, a magical cradle, with a unique ecosystem, gives life to an anchovy so large and fleshy that, preserved in salt,
expresses an extraordinary flavor.
From a careful selection of anchovies fished in the Cantabrian Sea during the spring, after a light salting and a maturation of over 12 months, the fish are filleted by hand with great care and placed in extra virgin olive oil.
A flavor that preserves an ancient tale and creates unforgettable moments
CANTABRIAN SEA ANCHOVY RESERVE 6,00
Anchovy fillet | extra virgin olive oil | salt
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ATLANTIC SEA PLATE 15,00
GRAN TUNINA tuna bresaola | swordfish bresaola
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PACIFIC SEA PLATE 20,00
Black tail salmon reserve | GRAN TUNINA tuna bresaola | swordfish bresaola | Cantabrian sea anchovy filet
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SEA PLATE FROM THE TWO SEAS 25,00
Salmone coda nera riserva | bresaola di tonno GRAN TUNINA | bresaola di pesce spada | filetti di acciuga del mar cantabrico reserva, selezione di bruschette con uova di lompo rosse e nere
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GOURMET PINSA
The dough of our pinse is obtained from stone-ground type 0 flour and a long leavening of 72 hours to ensure maximum digestibility and the unmistakable taste of freshly baked bread
STRACCIATELLA CHEESE AND ANCHIOVES 12,00
Anchovy filet | stracciatella cheese | organic evo
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RICOTTA CHEESE AND DRY PORK SALAMI 10,00
Ricotta cheese | dry pork salami | organic evo
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GRAN TUNINA TUNA BRESAOLA AND RUCOLA 12,00
Gran Tunina tuna bresaola | pachino tomato | rucola | organic evo
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SWORDFISH BRESAOLA AND PACHINO TOMATO 12,00
Swordfish bresaola | pachino tomato | organic evo
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AGED PROSCIUTTO, STRACCIATELLA DI BURRATA CHEESE AND WALNUTS 10,00
Aged prosciutto | burrata cheese | walnuts | organic evo
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RICOTTA CHEESE, ACACIA HONEY, NUTS, AND PECORINO CHEESE FLAKES 10,00
Ricotta cheese | acacia honey | nuts | pecorino canestrato di Castel del Monte cheese | organic evo
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BRUSCHETTA
RICOTTA, SALMON RESERVA, HONEY 9,00
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RICOTTA, LUMPFISH ROE 7,00
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STRACCIATELLA AND ANCHOVY RESERVE 8,00
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PANCETTA FROM FATTORIA GAGLIERANO 4,50
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VENEZUELA
We are in Venezuela, the land considered the world capital of high quality cocoa.
Here too, hybridizations have taken place over the centuries, but the aromatic profile of Venezuelan cocoa leaves no room for doubt: here, between notes of fruit and nuts, a supreme aftertaste of chocolate prevails. Among these lands, in the state of Sucre, hybrids have been selected that make up the Cacao Sur del lago, coming from the plantations adjacent to Lake Maracaibo.
COLOMBIA
Cocoa selected in the Tierralta region, characterized by a high fertility of the land, threatened by their inadequate use and activities such as extensive farming, intensive illicit cultivation and logging for the sale of wood. In this context, the agroforestry cultivation model of cocoa is an interesting economic alternative that allows a sustainable management of natural resources.
ECUADOR
Hacienda Victoria stands on lands considered sacred in Ecuador where the cultivation of cocoa has been a tradition for more than two thousand years thanks to the particularly favorable climatic conditions that alternate periods of rain with periods of drought. Furthermore, thanks to the vision of Andres Guzman and Charlie Garcia, it was possible to build a modern and avant-garde plantation with the aim of protecting the Arriba Nacional cocoa, whose cultivation in purity is now extinct.
The cultivated cocoa is of the Arriba Nacional variety in purity, free from contamination with CCN51. In tasting it offers an extraordinary roundness and aromatic notes of white flowers, dried fruit and spices that make it one of the most popular cocoa in the world.
CRIOLLO
Criollo Guasare is a variety particularly appreciated by connoisseurs because the chocolate produced with Criollo Guasare stands out on the palate for its finesse and for the aromatic notes of dried fruit and honey. Ideal for those who love a round and rich chocolate.
Criollo Porcelana is the rarest and most valuable variety of Criollo cocoa as the plant is extremely delicate.
The name of this particular variety of Criollo cocoa derives from the shape of the fruit: oval, with a completely smooth and translucent surface, reminiscent of the appearance of porcelain.
In terms of taste, this precious cocoa gives a tablet that brings the palate notes of bread, butter and jam, giving an exhilarating roundness.
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ALLERGEN TABLE
cereals with gluten
shellfish
eggs
fish
peanuts
soy
milk
nuts
celery
mustard
sesame seeds
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mushrooms
sulfur dioxide and sulphites
lupins
clams