
What's For Pranzo!
Sample Menus
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Casa di Maria
At Maria's we explore making pasta with eggs and cooking rabbit. Rabbit is a main course in many Pontelandolfo home.
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Antipasti - A Variety
Primo - Tagliatelle con Sugo
Secondo - Coniglio alle Cacciatore
Seasonal Vegetables and Fruit
Dolce della Casa
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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.
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Traditional Wood Oven Pizza
Parrozz con Cacciarella
Fruit
Dolce dela Casa
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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.
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Antipasti
Primo - Cavatelli con Sugo di Carne
Secondo - Eggplant and Braciola
Fruit Salad
Sweet Flower of Nutella - Cake
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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.
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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)
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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.
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