Torcinello - Country Food & Drinks

Three slices of toasted bread topped with cheese, ventricina (typical spicy cured meat), and truffle sauce. A rustic appetizer with strong and aromatic flavors.

A selection of three organic vegetables prepared according to the season. A light and genuine dish that enhances the flavors of the earth.

Classic Italian pairing of salty prosciutto crudo and sweet melon. Fresh and light, ideal as a summer appetizer.

An assorted platter of typical cured meats from the Molise region. Includes aged varieties with intense and traditional flavors.

Tasting of local Molisan cheeses, from milder to more pungent and aged flavors. Often served with honey or jams.

A rich mixed platter including both cured meats and typical Molisan cheeses. Perfect for sharing to taste all the local specialties in one dish.

The classic Caprese salad with buffalo mozzarella DOP, fresh tomatoes, and basil. A fresh, simple, and iconic Italian dish.

Buffalo mozzarella DOP served with slices of aged prosciutto crudo. A balanced combination of milk sweetness and cured meat savoriness.

Fresh burrata with a creamy center, served with mortadella and pistachio pesto. A mix of soft and crunchy textures with a rich and enveloping taste.

Buffalo mozzarella enhanced with flavorful sun-dried tomatoes, crunchy hazelnut crumble, and basil pesto. A gourmet cold dish.

Base of dry bread (fresella) softened with water and seasoned with tomatoes, ham, olives, and your choice of fresh cheese. A typical unique dish from Southern Italy.

Very thin slices of marinated raw beef, served with arugula, sweet cherry tomatoes, and a light lemon dressing (citronette). Fresh and refined.

Chef's special proposal that varies daily based on fresh ingredients available. Ask the staff for details.

Melted caciocavallo cheese served on crispy bread, topped with truffle and prosciutto crudo. A warm, stringy, and very flavorful dish.

Smoked scamorza cheese melted on toasted bread, paired with the sweetness of local honey and the delicate flavor of lonzino (lean cured meat). Sweet and savory contrast.

Tasty meatball with a gooey mozzarella center, wrapped in crispy pancetta and served with peppers. A rich and succulent main course.

Hot soup prepared with seasonal vegetables, served with slices of toasted bread. A comforting and healthy dish.

200g veal hamburger with caciocavallo cheese, pulled pork, red cabbage, and mayonnaise. A rich and very tasty sandwich.

200g veal hamburger paired with mortadella, creamy stracciatella, and pistachio pesto. Inspired by classic Italian flavors.

200g veal hamburger with buffalo mozzarella, prosciutto crudo, sun-dried tomatoes, and arugula. Fresh and Mediterranean ingredients.

200g veal hamburger enriched with a frittata, fresh tomatoes, and mayonnaise. A substantial and homemade-style combination.

200g veal hamburger with caciocavallo cheese, crispy pancetta, and black truffle. Intense flavors of the forest and smoked cured meats.

Simple 200g veal hamburger served on a plate without a bun. Ideal for those who prefer a lighter or low-carb meal.

Layered baked pasta with meat ragu, béchamel sauce, and cheese. A rich and comforting Italian classic.

Long egg pasta seasoned with a rich, slow-cooked meat sauce. Flavorful and traditional.

Long egg pasta served with a creamy porcini mushroom sauce. An autumnal dish with an intense forest aroma.

Stuffed pasta served with a creamy white sauce and pieces of cooked ham. Sweet and delicate flavor, very popular.

Ricotta-filled pasta seasoned with a simple tomato sauce and basil. Light and tasty.

Potato gnocchi seasoned with tomato sauce, mozzarella, and basil, then baked. Stringy and flavorful.

Whole baked potato stuffed with stracciatella cheese, mortadella, and pistachio pesto. A delicious and rich unique dish.

Potato stuffed with melted cheese and an aromatic truffle sauce. Simple but with an intense flavor.

Baked potato stuffed with melted cheese and diced cured meats. Tasty and substantial.

Potato stuffed with melted cheese and seasonal organic vegetables. A flavorful vegetarian option.

Fresh salad with grilled chicken breast, peppers, and crunchy tarallo crumbs. A light dish with varied textures.

Salad with buffalo mozzarella, flavorful sun-dried tomatoes, and crumbled tarallo for a crunchy note.

Salad combining flavorful cheese with the sweetness of pears and the crunchiness of walnuts. A classic autumn pairing.

Fresh Greek-style salad with tomatoes, crisp cucumbers, feta cheese, and olives. Ideal for a light meal.

Artisanal cakes of the day. Ask about availability.

Creamy and refreshing artisanal gelato.

Fresh seasonal fruit served plain.

Mixed fresh fruit salad, cut into pieces, often dressed with lemon juice or sugar.

Classic Italian espresso, short and intense.

Hot drink made with espresso and foamed milk.

Aromatic grappa obtained from the distillation of pomace from the native Tintilia grape variety.

Sweet dessert wine, aromatic and fruity.

Traditional liqueur based on red fruits (often sour cherries) and wine.

Digestive amaro made from the roots of the gentian plant. Very bitter and earthy flavor.

Typical regional herbal liqueur, served as a digestif after a meal.

Sweet lemon liqueur, served chilled.

Thick, sweet black liqueur with a licorice flavor.

Digestive amaro based on arugula, typical of the island of Ischia but common in Southern Italy.

Bottled water, still or sparkling.

Carbonated drink with a lemon flavor.

Carbonated drink with a bitter taste (quinine).

Italian dark drink with a bittersweet flavor, made with chinotto citrus extract.

Sweet and clear carbonated drink, lightly flavored with lemon.

Craft beers that vary by season. Available by the bottle or on tap in various sizes.

High-quality local red wine made from Tintilia grapes. Full-bodied, spicy, and intense.

The symbolic red wine of Molise. Bold taste with notes of red fruit and spices.

Reserve red wine, a blend of Montepulciano and Aglianico grapes. Structured and tannic.

Smooth and round international red wine, with hints of berries.

Robust and fruity red wine, typical of central Italy.

Fresh and light white wine with citrus notes. Very thirst-quenching.

Local blend of Trebbiano and Malvasia grapes. Balanced and savory.

Campanian white wine with floral and fruity aromas. Fresh on the palate.

Aromatic and fragrant white wine, with notes of ripe fruit.

Dry rosé sparkling wine made from Tintilia grapes. Fresh and lively.

Dry sparkling white wine from Falanghina grapes. Fine perlage and fresh taste.

Classic Italian cocktail with Campari, red vermouth, and soda.

Strong and bitter cocktail based on gin, Campari, and red vermouth.

Refreshing long drink based on gin and tonic water.

Simple long drink with gin and lemonade (or lemon soda).

A variation of the Spritz prepared with Prosecco, soda, and Campari bitter (more bitter than Aperol).

The classic Aperol Spritz with Prosecco and soda. Sweet-bitter and bright orange.

Fresh variation of the Spritz, likely prepared with Limoncello.

Light and fragrant cocktail based on Prosecco, elderflower syrup, mint, and soda.

Sweet and fruity cocktail based on peach puree and Prosecco.

Alcohol-free fruit cocktail.