MENU

  • Cipolle di Tropea al forno
    (scented and sweet onions from Tropea simply baked and lightly dressed)

  • Saccottini autunnali di pasta phillo
    (crispy autumnal bags of thin pastry sheets,stuffed with savoury chestnuts and sausage flavored with rhum)

  • Crema fredda di pere e Guttus con pane ai fichi
    (pear and Guttus(cheese)cream served chilled, with fig bread)

  • Timballo di farro e coniglio con pistilli di zafferano
    (a tasty and unusual timbale of cereals (farro) flavored with rabbit meat sauce)

  • Terrina di fagiano
    (a delicious paté of pheasant meat)
    _____________

  • Zuppetta di cavolfiore con spuma di gorgonzola
    (a tasty creamy cauliflower soup with gorgonzola cheese mousse)

  • Risotto con piccione e le sue rigaglie
    (pigeon risotto flavored with drops of balsamic vinegar)

  • Cannoli di rosmarino all'anatra su passatina di ceci
    (fresh pasta rolls stuffed with rosemary flavored duck served on a creamy chickpea soup)

  • Pappardelle di semola con ragù di lepre
    (larger homemade fresh tagliatelle dressed with delicious wild hare sauce)

  • Ravioli di pecorino con zucca profumata all'arancia
    (ravioli filled with Pecorino cheese garnished with orange flavored pumpkin)

  • Tagliolini con ovuli e tartufo
    (homemade thinner tagliatelle simply dressed with butter,fresh local mushrooms and truffle)

    _____________

  • Fritto della Locanda
    (boned meat of chicken, rabbit and lamb deep-fried in olive oil together with a mixture of fresh vegetables (courgettes, aubergines, onions, artichokes)

  • Filetto con pepe rosa con verdure in tempura
    (a tender fillet-steak of beef spiced with a delicious sauce and sprinkled with pink pepper berries,garnished with light fried vegetables)

  • Petti di quaglia bardati alle nocciole su purè di porri e uvetta
    (quail breasts with hazelnuts laid on a leeks and raisins purèe)

  • Bocconcini di coniglio con marsala e pinoli
    (tender rabbit meat morsels flavored with Marsala wine and pine-kernels)

  • Tagliata di bistecca con bacche di ginepro
    (grilled T-bone steak served in a different way: thin sliced on fresh vegetables and flavored with juniper berries)

  • Capriolo con olive taggiasche e tegoline di polenta croccante
    (scented roe deer cooked in tomato-sauce, garnished with fresh "taggiasche" olives and

  • Piccione con vinaigrette tartufata
    (an unforgettable game dish: tasty baked pigeon flavored with delicious truffle vinaigrette)

  • Selezione di formaggi
    (an irresistible mix of typical local cheeses. The perfect occasion to taste some gastronomic rarities)
    _____________

  • Fagioli all'olio
    (boiled Cannellini beans with olive oil)

  • Insalatine verdi o miste
    (green or mixed salads, to your choice)

  • Bietole saltate
    (boiled chard sautèed with olive oil and just a bit of garlic)

  • Patate rosolate
    (homemade roasted potatoes flavoured with rosemary)

Menu Ristorante PietracupaMenu Ristorante PietracupaMenu Ristorante PietracupaMenu Ristorante PietracupaMenu Ristorante PietracupaMenu Ristorante PietracupaLocanda PietracupaLocanda Pietracupa