top of page

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.

 

………………………………………………………………………………

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

allergens:

fish.png

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

allergens:

SWORDFISH BRESAOLA                                                               10,00
Swordfish | salt

allergens:

fish.png
fish.png

...................................................................................................................

 

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

 

...................................................................................................................

ENDING IN SWEETNESS

COOKED MUST NEVOLE

AND ALMOND CANTUCCI  

allergens:

PAIRED WITH A GLASS OF                  

MOSCATO D'ASTI DOCG                           

wheat.png
nut.png

5.00

8.00

AROMATIC CHOCOLATE

TRINITARIO 70% COLOMBIA                                                          5,50

                             

TRINITARIO 70% TANZANIA                                                            5,50

                             

TRINITARIO 70% PERU'                                                                    5,50

                             

TRINITARIO 70% VENEZUELA                                                         5,50

Trinitario cocoa grain (Trinitario cocoa variety represents 8% of the global cocoa production) | cane sugar

NACIONAL 70% ECUADOR                                                            5,50

NACIONAL 100% ECUADOR                                                          5,50

Nacional cocoa grain (Nacional cocoa variety represents 2% of the global cocoa production) | cane sugar

CRIOLLO 70% GUASARE                                                                 7,00

CRIOLLO 70% PORCELANA                                                            7,00

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.

 

...................................................................................................................

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.

 

...................................................................................................................

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

allergens:

C'ERALATTE                                                                                     

PECORINO CANESTRATO FROM CASTEL DEL MONTE            8,00

aged in beeswax 8-10 months

milk of transhumant sheep | rennet

allergens:

MIXED CHEESE BOARD                                                                 10,00

allergens:​

 

milk.png
milk.png
milk.png

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

allergens:

fish.png

ATLANTIC SEA PLATE                                                                    15,00
GRAN TUNINA tuna bresaola | swordfish bresaola 

allergens:

fish.png

PACIFIC SEA PLATE                                                                        20,00
Black tail salmon reserve | GRAN TUNINA tuna bresaola | swordfish bresaola | Cantabrian sea anchovy filet

allergens:

fish.png

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

allergens:

fish.png

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

wheat.png
milk.png
wheat.png
milk.png
wheat.png
wheat.png

STRACCIATELLA CHEESE AND ANCHIOVES                             12,00
Anchovy filet | stracciatella cheese | organic evo

allergens:

RICOTTA CHEESE AND DRY PORK SALAMI                               10,00
Ricotta cheese | dry pork salami | organic evo

allergens:

GRAN TUNINA TUNA BRESAOLA AND RUCOLA                      12,00
Gran Tunina tuna bresaola | pachino tomato | rucola | organic evo

allergens:

SWORDFISH BRESAOLA AND PACHINO TOMATO                  12,00
Swordfish bresaola | pachino tomato | organic evo

allergens:

AGED PROSCIUTTO, STRACCIATELLA DI BURRATA CHEESE AND WALNUTS                                                                                        10,00
Aged prosciutto | burrata
 cheese | walnuts | organic evo

allergens:

fish.png
fish.png
fish.png
wheat.png
milk.png
fish.png
nut.png

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

allergens:

wheat.png
milk.png
fish.png
nut.png

BRUSCHETTA

RICOTTA, SALMON RESERVA, HONEY                                          9,00

 

allergens:                          

 

RICOTTA, LUMPFISH ROE                                                               7,00

 

allergens:

                                                    

STRACCIATELLA AND ANCHOVY RESERVE                                 8,00

 

allergens:

                                   

PANCETTA FROM FATTORIA GAGLIERANO                                4,50

allergens:

fish.png
fish.png
wheat.png
wheat.png
wheat.png
fish.png
milk.png
milk.png
milk.png
wheat.png

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.

ALLERGEN TABLE

wheat.png

cereals with gluten

lobster.png

shellfish

boiled-egg.png

eggs

fish.png

fish

peanut.png

peanuts

soy.png

soy

milk.png

milk

nut.png

nuts

celery.png

celery

mustard.png

mustard

sesame.png

sesame seeds

mushroom (1).png

mushrooms

sulfite.png

sulfur dioxide and sulphites

lupin.png

lupins

clam.png

clams

  • Black Facebook Icon
  • Black Instagram Icon
bottom of page