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Made from simple dishes and simple dishes, made according to an art that has nothing special but whose secret lies in the meticulous choice of genuine ingredients in the right proportions, in the dosage of the condiments, in the excellence of the cooking times.
Typical dishes of Sannita cuisine are:
The "Maritime Soup": on festive occasions such as Easter or Patron saint, the vegetable was "married" to something more substantial than ham, salted cakes, bacon and chili.
"Fusilli": homemade pasta using iron to work wool (melted); Normally I'm at Ragù, tomato sauce tossed on a slow fire and enriched with the meat chop and seasoned with plenty of grated cheese pecorino cheese.
The "Orecchiette" or "Cicatielli", made homemade pasta with fingers, can be as thick as raspberries, but better with broccoli.
And then: pasta, beans and chicken, pasta and cauliflower, light with chickpeas and so on.
In Sannio, breeding of cattle, sheep, goats and pigs is the first; so the second dishes range on the same types of meat, then roast mixed with roast and "Ammugliatielli" (lamb interiors, seasoned with aromas and various spices); such as outliers, fried peppers, stuffed peppers, fried or roasted eggplant, porcini mushrooms, fried and fried artichoke and irreplaceable tomato salad.
Finally, the excellent "Caciocavallo" cheese from Fortore, produced with milk of seasoned white cattle breeds for a period ranging from six months to one year.
On Christmas Eve, it is a beneventan tradition, preparing and serving soup soup of a vegetable, similar to artichoke, with beaten and succulent eggs, meatballs of veal.

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