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Menu 2024
Good traditional cuisine

Each dish prepared by our cooks is intertwined with the history of our land and draws on the wisdom of our grandmothers' recipes, Passed down for generations.

Our ingredients are selected and very fresh, Mainly produced by our farm to guarantee your palates an experience to remember!

*If you have food allergies and/or intolerances, Report it to our staff and ask about our food and drinks. We will be able to advise you in the best possible way.

MENU

Rich cold and hot farmhouse appetizers:

platter of ham and pecorino cheese from Campotosto, Fried Pizza; Three hot appetizers of the day between: Vegetable tempura, Pallotta cacio e ovo, flan, parmigiana, Stuffed tomato…

Euro 15,00

First Courses:

Chitarra with meat sauce

Tagliatelle with the scent of the vegetable garden

Rintrocilo with bacon ragout and juniper berries

Euro 10,00

First Courses:

Ravioli with tomato sauce

Pecorara rings

Gnocchi with tomato sauce

Traditional or vegetarian crispy puff pastry

Euro 12,00

Main courses with side dish:

Cut (Gr. 200) grilled rocket and cherry tomatoes

Mixed embers (sausage, chop, chicken)

Skewers

Euro 16,00

Euro 1,20 (each)

Contour:

Sautéed vegetables

Baked potatoes

French fries

Salad

Euro 4,00

Dessert of the house:

Traditional Sweet Pizza

Tiramisu

Cheesecake

Panna cotta

Decomposed

Euro 4,00

Wine in carafe 1lt

Euro 8,00

Wine in carafe 1/2lt

Euro 5,00

Bottled wine

(Barone di Valforte Winery)

Euro 12,00

Beer 0,33cl

Euro 3,00

Canned soft drink

Euro 3,00

Coffee

Euro 1,00

Digestive

Euro 3,00

Bottled Prosecco/Sparkling Wine

Euro 15,00

ALLERGEN INFORMATION

The numbers next to the description of the dishes correspond to allergens according to "ANNEX II of EU Regulation 1169/2011"

List of allergens

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, namely: Wheat, rye, barley, oats, spelt, Kamut or their hybridized strains and derived products, except:
at) wheat-based glucose syrups, including dextrose (1);
b) Wheat-based maltodextrin (1);
c) Glucose syrups based on barley;
d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Crustaceans and crustacean products. 3. Eggs and egg products.
4. Fish and fish products, except:
at) fish gelatine used as a carrier for vitamin or carotenoid preparations;
b) gelatine or isinglass used as a fining agent in beer and wine. 5. Peanuts and peanut products.
6. Soybeans and soybean products, except:
at) refined soybean oil and fat (1);
b) Natural Mixed Tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural soy-based D-alpha tocopherol succinate;
c) vegetable oils derived from phytosterols and soy-based phytosterol esters;
d) Plant stanol ester produced from soybean-based vegetable oil sterols. 7. Milk and milk-based products (incl. lactose), except:
at) Whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
b) Milk jug.
8. Nuts, i.e.: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans director), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and celery products.
10. Mustard and mustard products.
11. Sesame seeds and products thereof.
12. Sulphur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for products as offered ready for consumption or reconstituted in accordance with manufacturers' instructions.
13. Lupin and lupin products.
14. Molluscs and shellfish products.
(1) And derivative products, to the extent that the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.