dal 1985 cucina abruzzese ed ebraica STORICA
Antipasti & Soups
Scrippelle M’busses Traditional soup of capon broth with fresh crepes and Parmigiano from the Province of Teramo
Antipasto Montanaro Include prosciutto, salami, pecorino cheese, olives, sottaceti vegetables and mushrooms in olive oil
La porchetta alla Camplese Rosemary roasted pork loin sliced thin, served cold with field greens, olive oil, and pickled vegetables
Casce fritt scamorza Whole milk cheese (scamorza) dipped in batter then fried, served with roasted eggplant.
Abruzzo Culinary Experience is designed to transport you to my wonderful region, certainly of the most romantic in Italy. The food and the wines are the reflections of our people and the noble culture of our heritage we so proudly represent. We hope you visit there soon, meanwhile we'll do our best to create everlasting memories for you with our menu tasting experience..
TASTING ABRUZZO MENU AVAILABLE FOR 6 OR MORE GUESTS WITH 48 HOURS ADVANCE NOTICE
Choose 1 appetizer and 1 entree.
Dessert from Abruzzo will be complementary served with espresso $ 50 Per person Tax & Gratuity excluded
De Re Coquinaria Apicius
La Pasta & Le Tjelle / Entrees
Chitarra e pallott Abruzzo style guitar-cut spaghetti & small meatballs in rich tomato sauce dusted with aged pecorino
Maccarun alla pecorara Penne with a sauce of pancetta, eggplant, peppers, olives, tomato sauce, zucchini, topped with ricotta
Tagliolini alla Papalina Named after Pope Celestino V fettuccine with prosciutto, Parmigiano and mushrooms in light sauce
Ravioli all’Aquilana House-made ravioli filled with fresh ricotta in a sauce of cream, sage, saffron and pecorino
La Tjella The original farmer’s version include layers of potatoes, eggplant, tomatoes, onions, celery and peppers,
Tjella d’fregnacce Egg crepes kerchiefs filled with rich sausage sauce-ragu’, topped with provolone cheese, in stone oven
Tjella alla Chietina Roasted chicken, pork sausages and potatoes, rosemary, garlic, Trebbiano wine
Agnello casce e ove Lamb shoulder stew cooked in bay leaf, wine and light tomato, topped with egg and cheese