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Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Virtú Teramane

Teramo-style spring soup of various legumes, greens, vegetables, pasta

This gastronomic specialty of the town of Teramo is typically served on May 1^st. Key ingredients of this soup combine the first harvests of the summer with the remains of the winter stocks.

Pizz’onta Abruzzese

Classic Abruzzese fried pizza topped with tomato, parmigiano, ventricina salame ($4 supplemental)

Bruschetta alla Salsiccia di Fegato e Scaglie di Pecorino

Grilled bread topped with sautéed Abruzzese pork liver sausage and shavings of pecorino

Cazzimperio di Verdure

Assorted vegetable crudité with seasoned extra virgin olive oil for dipping

The crudité, presented at the beginning or end of a meal, has deep historical roots since the time of the ancient Romans, who believed some types of vegetables had aphrodisiac properties.

Spaghetti alla Chitarra con Pallottine d’Agnello

“Guitar-cut” spaghetti with lamb meatballs, tomato, pecorino cheese

Around the second half of the 1700s, a tool called “Maccharunare” was invented, consisting of a rectangular wooden frame with copper or brass wires on top. The Maccharunare quickly became popular in the Abruzzo foothills as the classic tool to cut pasta.
($4 supplemental)

Ceppe di Civitella del Tronto con Fave, Guanciale e Pecorino

Hollow Abruzzese macaroni with fresh fava beans, crispy guanciale, pecorino cheese

Pasta alla Mugnaia Elicese

Rustic hand-pulled pasta with veal ragù, sweet peppers, tomato, eggplant

The valley of the Fino River was known for its many stone mills that produced excellent flour. The name “mugnaia” (miller) is linked to the men who worked in the mills and prepared this pasta for themselves after a long day of hard work.

Ravioli Dolci Abruzzesi al Sugo

Sweet ricotta and scamorza cheese ravioli with homemade tomato sauce

Maccheroni al Torchio con Gamberi Rosa, Carciofi e Zafferano

“Rustichella d’Abruzzo” torchio pasta with sautéed pink shrimp, artichokes, white wine, saffron

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, and Italian sausage, served with garlic-rosemary roasted potatoes ($7 supplemental)

Arrosticino di Pecora

Traditional grilled lamb skewers with olive oil, rosemary, grilled vegetables

According to the historian Francesco Avolio, the territory of origin of arrosticini is between the valleys and mountains of the Gran Sasso National Park. Two shepherds from Voltigno cut old sheep meat into small pieces so as not to waste food. They skewered the meat with wooden sticks of “vingh”, a plant that grows wild along the banks of the Pescara River, to then be cooked on the grill outdoors.

Dentice alla Trappitara

Pan-seared Gulf red snapper with sautéed escarole, fried Abruzzese peppers, olive pesto

“Trappeto” is the ancient stone mill used to grind olives for their oil. People would bring their olives to the mill and wait in line, sometimes for hours. The owner of the mill would offer them a pasta tossed with a special condiment made from the remnants of the milling process, mainly olive must, then sprinkled with cruschi peppers. ($5 supplemental)

Cosciotto di Pollo Ruspante alla Franceschiello

Braised chicken leg with white wine, olives, rosemary, pickled vegetable relish

The origins of this typical dish from Abruzzo date back to the 19th century. It was named after King Francis II of Bourbon (1836-1894), of the Kingdom of the Two Sicilies, because it was one of his favorite dishes.

Sfritta alla Pizzoferratese (Cif e Ciaf)

Fried pork collar and ribs, scented with rosemary, garlic, bay leaf

This peasant dish was prepared on the day of the pig slaughter as a celebration. It represented the culmination of a year-long effort to raise the pig. Entire families participated in the preparation of sausages, hams, and other products. The dish utilized the humbler parts of the animal, such as cheeks, ribs, or neck.

Semifreddo all’Anice

Frozen vanilla mousse scented with star anise, almond praline

Crema di Limone “Costa d’Amalfi”

Chilled lemon custard with toasted meringue and blueberry compote

Budino di Caramello

Sea salt-caramel pudding with dark chocolate ganache

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Classico Tiramisu’ di Ristorante Bartolotta dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, Savoiardi cookies, espresso, cocoa