Menu

First menu

Second menu

Third menu
  • Ravioli with ricotta cheese and nettle
  • salty cakes with artichokes and chicory
  • boned chicken
  • cake made with ricotta cheese
  • Egg noodles with mushrooms and sausage
  • Panserotti (pasta) with wild herbs
  • barbecued meat
  • in season fresh vegetables
  • blackberry tart
  • Cannelloni (pasta) filled with ricotta cheese and spinach
  • Easter pizza
  • Pizza made from "polenta" (cornmeal) with various kinds of cold cuts
  • Cream tart
Recipes
Fried cress
  • 500 gr.of flour
  • 50 gr of butter
  • 2 eggs , salt, milk
 		Mix all the ingredients until a soft mixture is obtained.
Roll the dough until it is the thickness of a coin.
Cut into circles or squares and then fill with wild herbs previously browned in oil and garlic.
Close them and fry.
Easter pizza
  • 1 kg. of flour
  • salt
  • pepper
  • 2 hg. of pecorino (sheep) cheese
  • 1 hg. of parmesan cheese
  • 2 hg. of lard
  • ½ hg. of butter
  • ½ hg. of oil
  • 8 eggs
  • 150 gr. of brewer’s yeast
  • 2 teaspoons of sugar
    •
Mix all the ingredients and add the brewer’s yeast that has already been melted in warm water or milk.
Bake at 200° C.
Rabbit seagsoned with butter, cheese and meat sauce
  • Rabbit cut into pieces
  • Onion, carrot, rosemary, celery, cloves, a little white wine
  • Tomato juice
 Brown the above-mentioned vegetables and herbs after having chopped them finely. Then throw in the pieces of rabbit. Brown them and then add a little water and wine.
When half cooked add a little tomato juice to give it some color. Salt and pepper to taste.