RESTAURANT

Salvia&rosmarino

Where to eat in Abruzzo? Rediscover the traditions!

The heart of our hotel is Alessandra's cuisine. Every day we will be accompanying you on a journey to discover aromas and flavours from the Abruzzese tradition. A different menu every day, starting with the products of the Majella National Park and our local suppliers, at the rhythm of the seasons.

OUR BREAKFAST

From the honey of the park to the cheeses of our pastures, to the fragrances of good homemade cakes.

 

TIME FOR A SNACK

Appetizing snacks upon the return from excursions in the heart of nature.

AT THE TABLE ALL THE FLAVORS AND SCENTS OF OUR LAND

Different month, different grass. Our cuisine follows the seasons.

- The excellences, the typical Abbruzzese dishes​ -

  • CACIO CAVALLO DI SANT'EUFEMIA A MAJELLA, with many varieties of fresh and aged cheeses as well, from pastures and dairies from the Orfento Valley.

  • PALLOTTE CACIOE UOVA tasty egg and cheese balls, placed on a delicate cream of sweet pepper and marjoram

  • SAGNE E CECI poor traditional dish, it preserves the ancient scents of local chickpeas and laurel. A few fried sagnettas to tickle the palate.

  • CHITARRA AL GRATIN DI ERBE egg pasta of the Abruzzo tradition. Cut by hand as it once was, the delicacy of this first course enhances the flavours of our Majellese aromatic herbs: Fennel, Oregano, Thyme. If you close your eyes, you will smell the aromas of our land.

  • RAVIOLI strictly homemade with a soft filling of local ricotta.

  • PESCIA DI BACCALÀ used to be brought from the sea and preserved in salt; Nonna EDE prepared it with pine nuts, onions and raisins... we continue to keep this delicacy alive.

  • STEWED BOAR, The park Allows the hunt of a selected number of animals. We usually accompany it with stone-ground corn polenta!

  • LEG OF APENNINE BLACK PORK symbol of our regional gastronomy is roasted in the oven and scented with dill and fennel.

  • IL PARROZZO I wouldn't say our "Pane Rozzo"... semolina, almonds, eggs, a scent of orange and a crunchy crust of dark chocolate.

  • PIZZELLE The iron moulds for these sweets. They used to be donated to the bride as a dowry, to carry and imprint the family initials on the dough.

- Our wine selection -

 

The journey continues among excellent wines: a bold Montepulciano Zaccagnini, an Inferi Barricato or a fresh cherry from the Costantini winery. You can accompany our cheeses with an excellent Trebbiano, a white wine from our region or a more structured Pecorino Marchigiano. Then, to end the meal gentian, strictly artisanal, in Trebbiano or Montepulciano or a sweet sip of Ratafià ... to each his own.

REVIEWS

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OUR SUPPLIERS

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