Pane Olio e Arrosticini

Lamb meat skewers typical of Abruzzese cuisine. Grilled, they have an intense and savory flavor. Eaten by pulling the meat directly off the skewer.

Chicken meat skewers, a more delicate variation of classic arrosticini. Grilled, soft, and tasty.

Skewers of selected lamb fillet meat. More tender and prized than the classic version.

Liver skewers, with a decisive and characteristic flavor. Grilled, often alternated with pieces of fat or onion to enrich the taste.

Skewers made with Ventricina, a typical spicy and seasoned cured meat. Intense flavor with notes of chili pepper and spices.

Large slice of toasted bread topped with sausage and friarielli (sautéed turnip greens). A classic pairing with a rustic and slightly bitter flavor.

Rich large bruschetta with flavorful sausage, Grana cheese shavings, and a fragrant truffle cream. Intense and enveloping taste.

Large bruschetta with sweet blue cheese, honey, and crunchy walnuts. A perfect balance between sweet and savory.

Large bruschetta with a bold flavor featuring creamy gorgonzola and spicy Ventricina salami. For those who love strong tastes.

Large bruschetta with sweet gorgonzola, smoked speck, and walnuts. A mix of creamy, smoky, and crunchy flavors.

Delicate large bruschetta with fresh buffalo ricotta, honey, and walnuts. Soft and slightly sweet flavor.

Large bruschetta with creamy buffalo ricotta enriched with truffle cream. An elegant and fragrant appetizer.

Large bruschetta with the creamy heart of burrata (stracciatella) and truffle cream. Very rich and milky.

Large bruschetta with fresh stracciatella and flavorful sun-dried tomatoes. A pleasant contrast between the sweetness of the cheese and the saltiness of the tomato.

Large bruschetta with thin slices of aged lardo that melt on the warm bread, finished with a drizzle of honey. A much-appreciated sweet and savory taste.

Slice of toasted bread topped with crumbled fresh sausage. Simple and flavorful.

Toasted bread with prized Colonnata lardo that melts slightly with the heat. Delicate and aromatic taste.

Bruschetta with 'Nduja, a soft and very spicy Calabrian cured meat. Intense red color and fiery flavor.

Bruschetta with Ventricina, a typical spicy and hot Abruzzese cured meat.

Bruschetta with Ciauscolo, a soft, spreadable salami from the Marche region. Savory taste and unique texture.

Toasted bread with chicken liver pâté, typical of Tuscan tradition. Intense and rustic flavor.

Bruschetta with vegetable cream. Light and vegetarian.

The classic Italian bruschetta with diced fresh tomato, oil, salt, and basil/oregano. Fresh and crunchy.

Essential bruschetta seasoned only with extra virgin olive oil and herbs. Ideal for appreciating the quality of the bread and oil.

Fresh stretched-curd cheese made with buffalo milk. Soft, juicy, and with a rich milky flavor.

Classic Italian dish combining the freshness of buffalo mozzarella with the saltiness of aged prosciutto crudo.

Fresh cheese similar to mozzarella but with a soft and creamy stracciatella heart. Sweet and buttery.

Mixed selection of sliced cured meats and various cheeses. Usually served on a wooden board, ideal for sharing as an appetizer.

Rustic platter with sheep's milk cheeses and bold flavors. Includes salted ricotta, pecorino, and spicy caciotta, accompanied by honey and baked goods.

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) grilled. Light and flavorful, dressed with oil and parsley.

Leafy green vegetables (often chicory or spinach) boiled and then sautéed in a pan with garlic, oil, and chili pepper. Very flavorful.

Potato sticks fried in boiling oil. Crispy outside and soft inside, served hot and salted.

Small meatballs made with eggplant pulp, breaded and fried. Soft and tasty.

Mixed vegetables cut into pieces, dipped in batter and fried. Crispy and golden.

Giant pitted green olives, stuffed with seasoned minced meat, breaded and fried. A much-loved Marche specialty.

Fried pizza dough pieces with olives, fried until golden. Soft and flavorful.

Small breaded and fried mozzarella balls. Crispy outside with a gooey cheese center.

Sandwich made with white bread filled with mozzarella, dipped in egg and breadcrumbs, then fried. Golden and very substantial.

Complete menu including a generous portion of arrosticini, bruschetta appetizer, and a drink.

Menu similar to the previous one but with a beer included instead of a non-alcoholic drink.

Rich menu combining arrosticini with classic Italian flavors: tomato and buffalo mozzarella.

Abundant menu designed for two people or for those who want to taste a bit of everything: cured meats, cheeses, fried items, and arrosticini.

Fried rice ball, usually filled with ragù, peas, and cheese. Crispy and golden.

Probably a variation of bruschetta or a dish based on fresh or cooked tomatoes. Fresh and Mediterranean taste.

Craft beer in India Pale Ale style. Characterized by a decisive bitterness and intense hop aromas.

Craft pale ale, light and easy to drink. Balanced flavor.

German-style wheat beer. Cloudy, with notes of banana and cloves, not very bitter.

Belgian-style wheat beer. Often flavored with coriander and orange peel. Fresh and spicy.

Amber or dark beer, with notes of toasted malt and caramel. Fuller-bodied taste.

International lager beer, clear and light.

Typical lager beer from Sardinia. Moderately bitter and refreshing taste.

Sicilian beer with a hint of salt crystals. Smooth and easy to drink.

Scottish strong lager beer. Higher alcohol content and decisive taste.

Non-alcoholic beer.

Beer formulated for people intolerant to gluten.

Orvieto white wine. Fresh and light.

Verdicchio, structured and savory white wine from the Marche region.

Verdeca, fresh and aromatic Puglian white wine.

Lazio white wine, blend of local grapes. Fresh and mineral.

Fiano, white wine from southern Italy with floral and fruity notes.

Piedmontese rosé wine. Fresh and fruity.

Frascati Superiore, Roman DOCG white wine. Dry and savory.

World-famous Italian sparkling wine. Fresh and with lively bubbles.

Moscato, aromatic and usually sweet wine.

Chardonnay, international white wine. Can be fresh or structured depending on aging.

Trebbiano d'Abruzzo, local white wine. Dry, fresh, and light.

Piedmontese red wine based on Dolcetto grapes. Fruity and soft.

Tuscan red wine based on Sangiovese. Balanced and ideal with meat dishes.