Crumbled dry bread, egg and cheese dumplings in tomato sauce.
Bread with scamorza cheese, anchovy sauce and pumpkin.
Eggplant flan with mozzarella cheese served with a creamy parmesan sauce and almonds.
Lightly steamed wild greens sautéed with garlic from Sulmona and sweet peppers from Altino ,served with a fava bean sauce and golden corn crisps. Allergens
Thinly sliced Vasto ventricina , a lean and slightly spicy black pork salami, served with sweet red pepper from Altino , and bruschetta.
Cured meats selection, including Mortadella di Campotosto and Salsiccia di fegato di Paganica .
Pecorino cheese selection, including Canestrato di Castel del Monte , served with red onion homemade mustard.
Selection of typical deli meats and cheeses including Canestrato di Castel del Monte pecorino , Campotosto mortadella , Paganica liver sausage , ham, served with red onion homemade mustard.
Three kind of organic cheeses. Our cheese trolley is comprised of raw milk and organic cheeses such as Caciocavallo, Gregoriano di Scanno, organic Pecorino Brigantaccio, Scorza Nera, Canestrato of Castel del Monte and Pecorino cheese from Farindola and the so-called cheese of the spouses (made with both ovine and bovine milk). All served with stewed red onion homemade mustard.
Santo Stefano di Sessanio lentil soup served with Avezzano (AQ) bread croutons.
For celiac without bread..
Navelli chickpea soup (AQ).
Spaghetti alla chitarra, spaghetti named after the guitar-like device used to cut the pasta, served with meatballs (beef) sauce.
Handmade ricotta and spinach ravioli with tomato sauce, basil, crispy bacon and cheese.
For vegetarians without bacon.
“Cazzelletti” are a type of flour and water dumpling (typical of Scanno near L’Aquila), which are sauteed with turnip greens and served together with anchovies and chilli .
For vegetarians and vegans without anchovies.
Tagliatelle (ribbon pasta), served with white ragout lamb, lemon, juniper and Canestrato di Castel del Monte cheese.
Braised mutton with mountain herbs.
Mutton tartar served with quail eggs and seasoning.
Allergens (5) – Allergens condiments (ask to room staff)
*Tripe in a tomato, onion, chili pepper, bay leaf sauce
Grilled sheep ribs with a lacquering of vinegar, Apennine honey and herbs.
Grilled IGP lamb from the Majella reserve.
Arrosticini, mutton cut by hand into very small cubes, skewered and skilfully grilled (6 pcs), served with tomato bruschetta, dressed with extra virgin olive oil.
For celiac without bruschetta (bread).
*Scewers of beef liver and sheep fat hand-cut into tiny cubes with onion, bay leaf, green chili.
Homemade *pork sausage with sautéed chicory .
Homemade *pork liver sausages with sautéed chicory
Flank steak of “Pezzata Rossa italiana” grilled
Mixed or green salad.
Roasted red peppers with Sulmona red garlic, olive oil and parsley.
Fucino oven roasted potatoes.
*Lightly steamed chicory sautéed with olive oil, Sulmona red garlic and chilli .
Grilled peppers, zucchini, eggplant and fennel with extra virgin olive oil, garlic and oregano dressing.
Three kind of organic cheeses. Our cheese trolley is comprised of raw milk and organic cheeses such as Caciocavallo, Gregoriano di Scanno, organic Pecorino Brigantaccio, erborinato Francesco, Scorza Nera, Canestrato of Castel del Monte and Pecorino cheese from Farindola and the socalled cheese of the spouses (made with both ovine and bovine milk). All served with stewed red onion homemade mustard.
Best with: Lorè muffato Illuminati.
A selection of our Sweets: Tiramisù, Ricotta cheese mousse and the parrozzo.
Best with: Aurum, Rum, Whisky.
Je tiramisù all’abruzzese
Tiramisù with homemade cantucci biscuits, coffee, mascarpone cream and cocoa.
Best with: Genziana, Rum, Whisky.
Ricotta cheese mousse with centerba liqueur jelly.
Best with: Centerba, Sambuca alla centerba, Genziana.
Abruzzese dessert made with sponge cake, chocolate, cream and alchermes liqueur.
Best with: Grappe, Genziana.
The parrozzo, with finely pounded almonds, baked in the shape of a dome and completely covered in chocolate, is a traditional cake from Pescara. The famous Italian poet and author Gabriele D’Annunzio dedicated a poem to this delicious dessert .
Best with: Aurum, Rum, Whisky.
Lemon sorbet and prosecco served in a flute.
Red berries and fruits.
LIST OF ALLERGENS
1. Tree nuts
4. Milk and milk products
10. Cereals containing gluten
11. Sesame Seeds
14. Sulphur Dioxide
For more information and ask the security staff room.
* The product may be frozen.
The name ”Il Capestrano” was chosen in honor of a marble statue of an ancient warrior, dating back to the sixth century BC, that was found in Capestrano, in the province of L’Aquila.
The massive sculpture, taller than eight feet (2,53 mt) and carved from a single block of local stone, was found in 1934, but is still surrounded by an aura of mystery. There are several researchers in the world who are still attempting to decrypt all the elements of this magnificent work of art. You can admire “Guerriero di Capestrano” at the National Museum of Abruzzo in Chieti.
Our culinary approach begins from the search of raw materials and rural traditions in the regional territory.
From a careful and skilled elaboration of these food products, our dishes become the perfect compromise between tradition and innovation.
Goods such as the “Navelli” saffron, the olive oil of the “Aprutino Pescarese” consortium, the “Farindola” pecorino cheese, the “Castel del Monte Canestrato” (a special hard cheese obtained from whole fat sheep’s milk), the Sulmona red garlic and the unlimited range of local cured meats (ventricina vastese, a very rich salami, “Campotosto Mortadella”, a special salami with a lard white heart, liver sausages, schiacciata aquilana, a tasty flattened shaped salami), right to the sweetness of the National Park honey and jams.
Another forte of the restaurant is its bread, sweets and fresh pasta, exclusively made by hand such as maccheroni alla chitarra (literally, “guitar macaroni”), tagliatelle (ribbonshaped pasta), sagnette (short cut ribbon-shaped pasta), gnocchi di patate (small potato dumplings) and ravioli.
Last but not least are the arrosticini, made from sheep’s meat cut by hand into very small chunks, pierced by a skewer and then skilfully grilled.
The typical dish reveals the great significance of herding in Abruzzo.
Along side the food, one must also take into consideration the wide range of liqueurs from the area: the famous saffron liqueur, the walnut liqueur, the ratafia, a lemon peel flavoured liqueur or cordial, the gentian liqueur or the centerba (literally “one hundred herbs”), a light green colour liqueur made of several digestive and aromatic herbs.
Slow Food Presidia