Cusine


 

Our specialities

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Traditional dishes

Spaghetti Fara style in a fake sauce
Chitarrina with mushrooms and L’Aquila truffles
Fregnacce Cermignano style (pasta parcels with tomato sauce)
Crêpes with Abruzzo golden drop
Macaroni Borbonic style with chilli pepper and chocolate
Pasta quills baby style
Spelt with nettle shoots and mixed wild salad
Colour vineyard Escargots
Fellata of Abruzzo (assortment of typical meats and cheeses of the region)
Duck pâté
Pecorino Marcetto di Campo Imperatore
Warm salad
Tripe Di Sipio style
Falsomagro (stuffed veal roll)
Braised Majella Mutton
Majella wild boar
Ostrich Stroganoff with wild rice
Maialata
Raw salt cod
Salt cod carpaccio with onion jam
San Giovanni salt cod with tomatoes
Chick-peas and salt cod polenta with sweet rosemary
Mountain Fishes
Tirino brook trout with beans Tempera style
Flooded Tirino trout soup
Prawns in Purgatory

…. and desserts

Torta 58 with coffee and chocolate
Soffici
Oh… ppè la Majella
Cioccolosità and wild cherry ratafi
(sweet liqueur made from wine and brandy)
Hot zabaglione (Italian egg-nog) with Marsala
Bitter chocolate mousse with cream
Cassata di Parrozzo
(chocolate-covered almond paste)
Pizzadolce
Fresh fruit salad with Montepulciano Passito sorbet
Abruzzesità and Vin cotto
Domenico Pudding with Atri licorice
Napkin of baked biscuits and wine from Castiglione a Casauria.

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Majella wild boar poacher style

4 servings
2,6 lb lean mutton
aromatic herbs: thyme, wild fennel,
rosemary, allora, red garlic,
spicy pepper to taste
70 fl.oz. water
salt to taste

Trim the fat off and roughly cut the mutton
into chops. Put all the ingredients into a wide cold pan. Bring to a boil.
Then simmer over low heat and every now and then skim the fat off.
Let it cook for about 3 hours,
until all the water is almost entirely absorbed.
Leave it to stand for about half an hour and
then serve it.
The Mutton used to prepare the recipe above lives in the Majella National Park.
The recipe reminds, in a more “appetizing”
way, the meal our shepherds had,
particularly during the transhumance from
Campo Imperatore down to Puglia and back.
The truth of the matter is that they couldn’t
kill the Lamb because he was considered to be valuable goods. So they preferred to kill the Mutton that perhaps would have reached
the limit of his strength on the way back, exhausted by his age or any other trouble.
Don’t think about it as a sort of punishment
for want of something better. In fact it was a delicacy, simply simmered in water, with salt
and aromatic herbs chosen on the way, until it was tender, lean and tastier than Lamb.

Aphorisms

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“L’arte è un modo di tenere i piedi saldamente poggiati sulle nuvole”
Ennio Flaiano

saluto
“Art is a way of keeping both
feet firmly planted in the clouds”
Ennio Flaiano

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Recipe: Fellata of Abruzzo

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In other cultures its name can evoke several images.
In our borbonic culture it evokes a tray richly filled with “felle” (slices) of ham from Torano, ventricina (spicy salami) from Vasto, coppa (a variety of ham) and salami from Teramo,raw milk cheese from Rivisondoli, pecorino marcetto, duck pâté,and so many other fantasies of Abruzzo.
It serves two or a single person who wants to exaggerate.

Recipe: Warm omelette

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with leaves and flowers from Majella and toasted ham.

4 servings
1,1 lb fresh mix salad, clean and dry.
For example: borage, barberry, radicchio, dandelion
Add some leaves of pimpernel,
lemon verbena, sage, tarragon,
fennel, thyme… depending on the season
4 eggs
4 spoons of extra virgin olive oil
no salt! Ingredients make it savoury
4 slices of ham (optional)
4 croûtons
some drops of balsamic vinegar.

Let a wide frying pan warm up. Once it is overheated, pour oil into the pan; it will instantly heat up. Add the vegetables and fry them for about 2 minutes.
At this point add the eggs, previously whisked. Let it fry for one more minute and the omelette is cooked.
Serve it with a warm croûton at the bottom of the omelette and, optionally, a slice of toasted ham and some drops of balsamic vinegar at its top surface.

Recipe: Braised Majella Mutton.

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4 servings
2,6 lb lean mutton
aromatic herbs: thyme, wild fennel,
rosemary, allora, red garlic,
spicy pepper to taste
70 fl.oz. water
salt to taste

Trim the fat off and roughly cut the mutton
into chops. Put all the ingredients into a wide cold pan. Bring to a boil.
Then simmer over low heat and every now and then skim the fat off.
Let it cook for about 3 hours, until all the water is almost entirely absorbed.
Leave it to stand for about half an hour and then serve it.

The Mutton used to prepare the recipe above lives in the Majella National Park.
The recipe reminds, in a more “appetizing” way, the meal our shepherds had, particularly during the transhumance from Campo Imperatore down to Puglia and back.
The truth of the matter is that they couldn’t kill the Lamb because he was considered to be valuable goods. So they preferred to kill the Mutton that perhaps would have reached the limit of his strength on the way back, exhausted by his age or any other trouble.
Don’t think about it as a sort of punishment for want of something better. In fact it was a delicacy, simply simmered in water, with salt and aromatic herbs chosen on the way, until it was tender, lean and tastier than Lamb.

Recipe: Lo Zabbaglione Hot Zabaglione.

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(Italian egg-nog) with Marsala

4 servings
5 egg yolks
2 cups of white wine
2 cups of virgin Marsala
4 almond cookies

With sudden coordinated movements of the arm and wrist and rhythmic whiplashes against the bottom of the copper bowl over flame, Giovanni Marrone performs to an enchanted audience. He has been performing for decades, since Taverna 58 exists. To finish a hearty meal with a hot Zabaione with Marsala is one of the most peculiar habits.

Tutta salute!
Very good for the health!

In 2001 Giovanni prepared his one-hundred-thousandth Zabaione in front of the cameras of RAI SAT “Gambero Rosso” television program. The dish allowed him to win the title of Maître of the year.

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