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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