Sample Menus​​​

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Our Family menus change with what is seasonally fresh and looks great at the market.  

These are  past samples -

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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

Numerous Pizza toppings.

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. The garden and hens were a source of daily raw materials. 

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Antipasti

Bruschettone Rustico   & Fiori di Zucca Fritti

Primo - Fusilli all’ortolana  

Secondo- Peperoni Ripieni, Polpette Caso e Ova &  Patate al forno 

Dolce - Biscotti con le noci

 

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 or preferences. 

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