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OUR COOKING

FOR OUR GUESTS

COOKING & TRADITION

An appreciation of good cooking has always been a constant with our family, being rooted in ancient traditions. The flavours of our land and our curiosity about new ones, have always driven us to look for distinctive and characteristic dishes. Some food becomes “unique” only because it has been prepared with local, unadulterated, quality ingredients and, above all, with love.
The cooking is for our guests only, who can enjoy dishes made with genuine seasonal produce and good meat, from local farmers. 
The chef’s passion and attention result in dishes that are always well appreciated. Particular attention is paid to people with intolerances, allergies and celiac disease.
The pasta is handmade, cheeses are typical of the area – ricotte and mozzarelle fresh from a family-run local dairy, the olive oil is cold-pressed and comes from areas dedicated to olive growing since time immemorial. 
Being wine lovers, in the land of Montepulciano d’Abruzzo we only propose vintages from the best regional wineries. We have Montepulciano, Trebbiano and Pecorino, from hills that for centuries have been devoted to the growing of vines, each one with the unique characteristics of its own area.                                                 

OUR DISHES


OUR ANTIPASTI


- Assortment of cured meats from the historic Paolo Giuliani charcutier in L’Aquila

- Locally produced cheeses, among which the renowned “Canestrato” of Castel del Monte

- “Marcetto” (a creamy, strong-flavoured local cheese) 

- Caciocavallo cheese from Agnone, Molise

- Agretti, zucchini and delicate garlic flowers’ stalks in oil, from the Oleum family food boutique in Villamagna ( Prodotti Oleum)

- Mozzarella and ricotta, fresh from a local family-run diary
                                                

                                               

OUR FIRST COURSES


- Handmade ricotta ravioli, with butter and sage or fresh basil tomato sauce sprinkled with parmesan or pecorino cheese 

- Lasagna: classic and vegetarian, with seasonal fresh vegetables perfumed with nutmeg 

- Handmade potato gnocchi

- Maccheroni alla chitarra, kind of egg spaghetti typical to the Abruzzo, freshly made, with tomato sauce, porcini mushrooms or - the spicy version – with vegetables and sausage
- Minestrella, an all-vegetable soup that can be made richer by adding beaten eggs

- Pasta with local lentils (soup)

- Pasta and fresh borlotti beans with cheek lard (soup)

 - Minestrone soup, with or without pasta, loved like Le Virtù, a traditional Abruzzo vegetable soup

- “Surgesfunnete co' le foglie” – tiny handmade water-and-flour gnocchi with turnip greens or olaci (wild mountain spinach)
                                                


                                                 

OUR SECOND COURSES


- “Agnello brodettato”, a lamb stew with a finish of beaten eggs and lemon juice

- Lamb roasted with potatoes

- Veal scallopine with butter and sage

- Tripe with fresh tomato sauce, cooked following a process that makes it easy to digest

- Veal rolls in tomato sauce or “alla genovese” (with carrots, celery and onion)
- Chicken stew with braised peppers
- Parmigiana di melanzane (eggplant baked with tomato sauce, mozzarella and parmesan cheese)

- Cheese dumplings

- Eggplant rolls with unaged pecorino cheese

- Caprese salad (fresh mozzarella and tomatoes, garnished with basil leaves)
                                                

                                                 

OUR SIDE DISHES


                                                

- Greens from local vegetable gardens, sautéed or “all’agro” (boiled and seasoned with lemon juice and olive oil): spinach, turnip greens, chard and chicory

- Sometimes, if you are lucky, wild mountain vegetables picked by the villagers and cooked by Rita according to tradition

- Salad, tomatoes and basil

- Baked potatoes
                                                

                                                

DESSERTS


- Fruit tart

- Red Velvet

- Apple pie

- Meringue pie

- Ricotta panzerotti with cinnamon

- Marble cake

- Handmade crème anglaise or crème Chantilly with wafer or fruit salad

- Wine biscuits, jam bites and other cookies

- Brownies

- Strudel

- Splendid ice-creams made by Magrini ice-cream makers of Roseto degli Abruzzi (the only desserts not made by Rita)
                                                


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"EVERYTHING THAT COMES FROM MY KITCHEN HAS GROWN IN MY HEART"