“Sanmarzano” tomatoes ripened under the southern italy’s sun, traditionally roasted with rosemary and garlic, seasoned with extra virgin olive oil, salt and pepper.
ZUPPA DI FAGIOLI
Cream of borlotti beans (borlotti beans, garlic, rosmary, chilli, pepper and extravergin olive oil)
OLIVE E CREMINI FRITTI ALL’ ASCOLANA
Traditional deep fried antipasto from Ascoli Piceno province:
Green pitted olives stuffed with a mix of braised minced meat of beef, pork and turkey, eggs, parmesan cheese and spices, bread crumb coated and deep fried. “Cremini” small cubes of lightly cinnamon flavoured custard, bread coated and deep fried.
Traditional vegetables stew (carrots, peppers, courgette, potatoes, tomatoes, onion, basil and Extravirgin Olive Oil).
AGNELLO AL FORNO CON PATATE ARROSTO
Roasted lamb ribs served with roasted potatoes (lamb, garlic, rosmary, potatoes, Extravirgin Olive Oil and soy).
BRASATO DI MANZO AL ROSSO PICENO, CAVOLO NERO E SEDANORAPA
Slowly braised beff, black cabbage and celeriac (featherblade, red wine, black cabbage, garlic, chilli pepper, rosmary, tyme, Extravirgin Olive Oil).
TORTA DEL GIORNO
Cake of the day (please ask the waiter) served with whipped cream.
“PASTARELLE” E VINO COTTO
Tasting of mixed baked cake and biscuits to dip in “Vino cotto” (our typical desert wine).
PICCOLA SELEZIONE DI FORMAGGI
Platter of 4 cheeses from Le Marche Region served with Italian preserves, jams and a selection of honeys.