Macerata and Province creativity and tradition

Proud heirs of rural traditions, we narrate since the 80's this country magic through our cookery proposals, thanks to seasonal and local products: forgotten tastes meeting modern lifestyles, for the seek of a tasty, healthy and fair food, sure that no future can exist without remembrance.

Iginia, Paolo e Letizia Carducci

Fall Winter Menu 2011

Serving suggestions

Sapori d’autunno € 20,00

• Homemade meat stuffed tortelli, with bean sauce and crunchy capocollo (cured smoked pork cut)
• Vegetables strudel, with pumpkin and rosemary soup
• Homemade jam tart with ice cream

Piatti della tradizione € 27,00

• Water sprinkled bread, with olive oil, pennyroyal and local dry-cured pork sausage Ribbon-like noodles, with tomato, cick peas and bacon sauce
• Roasted stuffed rabbit with fennel
• Coffee and aniseed ice cream

Starters – single course – vegetarian platters

• The house starter: a selection of cold cuts, cheeses, pickles etc
• Roasted bread with tomato and cured ham
• Water sprinkled bread, with olive oil, pennyroyal and local dry-cured pork sausage
• Savoury flat bread, with stewed vegetables and a selection of local cured meat
• Mountain local Pecorino (ewe’s milk cheese) with orange jam
• Grilled ewe’s cheese with fresh lettuce on the side
• Traditional cheese platter, with pears, walnuts and jams
• Black truffle omelette, with cereals roasted bread (lettuce, wild chicory, rocket, apple, peanuts, chicken’ breast and balsamic vinegar)
• Lettuce wild chicory rucola apple orange nuts
• Vegetables strudel, with pumpkin and rosemary soup
• Polenta small pie, with blue cheese and salami
• Polenta small pie, with stewed cabbage and bacon (local typical dish)

First courses

• with bean sauce and crunchy capocollo (cured smoked pork cut)
• Homemade egg noodles, with duck and vegetables sauce (typical tomato free recipe
• Homemade egg noodles, with tomato and basil sauce
• Ribbon-like noodles, with tomato, cick peas and bacon sauce
• Porcini mushrooms and pumpkin risotto
• Mixed herbs risotto, with thyme, marjoram and chives
• Spaghetti with freshly made pesto sauce (made with rockets and walnuts)

Meat dishes

• Roasted stuffed rabbit with fennel
• Grilled pork fillet with vino cotto gravy
• Grilled rib steak, with vegetables and herbs butter on the side
• Sliced grilled veal, with coarse salt, rosemary and lettuce on the side
• Veal loin, with fennel, rocket and sesame seeds salad
• Veal loin, with fresh mushrooms and smoked cheese

Vegetarian feast: large platter of cooked vegetables of the day

Dessert, homemade cakes, ice cream

• Homemade honey’s ice cream with kaki’s sauce
• Coffee and aniseed ice cream
• Rhum savarin (Sponge-cake like Babà) with fruit salad
• Cinnamon mousse with pear cooked in red wine
• Homemade jam tart with ice cream
• Hot Chocolate' sponge-cake and orange sauce
• A selection of local traditional homemade biscuits