
What's For Pranzo!
Sample Menus
Casa di Maria
At Maria's we explore making pasta with eggs and cooking rabbit. Rabbit is a main course in many Pontelandolfo home.
Antipasti - A Variety
Primo - Tagliatelle con Sugo
Secondo - Coniglio alle Cacciatore
Seasonal Vegetables and Fruit
Dolce della Casa
Casa di Angela
Parrozz is a soup made with edible weeds and pork parts. Joined with Cacchiarella, corn bread, it was the type of dish eaten by Pontelandolfese who lived and worked in the mountains.
Traditional Wood Oven Pizza
Parrozz con Cacciarella
Fruit
Dolce dela Casa
Casa di Carmela
Shouts of "cicategli" fill the air as you make this traditional pasta. The cake made with a Nutella filling is a local favorite.
Antipasti
Primo - Cavatelli con Sugo di Carne
Secondo - Eggplant and Braciola
Fruit Salad
Sweet Flower of Nutella - Cake
Casa di Nunzia
Learn the Pontelandolfese tradition of using every bit of what you have, including left over bread. Meat, in fact, was a privilege, but the garden and hens were a source of daily raw materials.
Antipasti della Casa
Prim0 -Taccozze con fagioli (Pasta and beans)
Secondo -
Melanzane ripiene (Eggplants stuffed with eggs and cheese)
Peperoni ripieni (Peppers stuffed with bread)
Funghi all’aglio (Garlic Mushrooms)
Zucchine gratinate (Zucchini au gratin)
Regretfully, there are no special dietary considerations. Since you will be cooking and eating in people's homes, not restaurants, accommodations cannot be made for allergies o0r preferences.