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Tipycal kitchen
 The natural talent of our chef Tonino, together with his mothers experience makes for succulent dining.
While you stay with us you will enjoy some of our delicious specialties, such as an appetizer consisting of cold cuts, grilled vegetables, vegetables conserved in olive oil, and fresh cheeses.
Main courses consist of fresh,traditionally made pasta,such as gnocchi alla Sorrentina, lasagna with ragu, cannelloni stuffed with fresh basil and ricotta cheese, scialatielli al bosco,and our chefs special, ravioli NANNINELLA.
Recipie RAVIOLI: potato pasta, flour, eggs, salt, parmesan cheese,dash of olive oil. Filling: ground meat, pork sausage,, milk, eggs, parmesan cheese, basil, salt. Method: roll potato pasta dough to about a thickness of 1 cm. Place roughly one tablespoon of filling onto dough, leaving about 3cm between each. Place another of dough on top. Cut out in round shapes,(an upside down glass can be used for this) press edges together with fingers if need be. Cook in boiling salted water, drain, add neopolitan ragu and garnish with fresh basil.
Other main courses : fusilli with smoked cheese.  Large bow pasta with zucchine squash. Pasta with aubergine (eggplant). Of the second courses, the house specialties consist of meat dishes, our own bred chicken, beef, rabbit, pork. Usually grilled or barbequed and seasoned with olive oil and parsely.
Other second courses include chicken, rabbit or pidgeon cacciatore, grilled cheeses such as caciocavallo wrapped in lemon leaf, baked chicken with baby potatos, eggplant parmesan, caprese (tomatoe and fresh cheese).
In the winter season we also serve lentils with pork, braciole of beef or pig-skin. You can always order our famous neopolitan pizza, with a variety of toppings, the most popular being Pizza Margherita.
To end your fine dining experience, we offer a variety of dessert, prepared entirely by Mamma Anna. Such dessert include chocolate and vanilla cream pie, almond pie, pastiera, or baba drenched in rum or limoncello. |
