Casale Bel Poggio

Fresh bread served at the table. An essential accompaniment to Italian meals, ideal for 'scarpetta' (mopping up sauce).

A revisited classic fried appetizer. Mozzarella sandwiched between slices of bread, breaded and fried until golden, with a melted cheesy center.

Fried pizza dough, topped with creamy stracciatella cheese, tomato sauce, and black olive powder. Crispy and flavorful.

Eggplant bake with tomato, mozzarella, and parmesan. Soft and rich in Mediterranean flavor.

Prized cured meat (culatta) served with fresh Pugliese cheese fried in a light batter (tempura). A contrast of textures and flavors.

Squid finely cut into thin strips resembling tagliatelle, served raw or marinated. Delicate and fresh.

Tender boiled octopus salad served with diced potatoes. Typically dressed with olive oil and parsley.

Mussels cooked in a pan with oil, garlic, parsley, and pepper, often deglazed with white wine. Served with their flavorful broth.

Short tubular pasta served with eggplant, tomato, and a creamy burrata base. A delicate variation of the classic Sicilian Norma.

Egg pasta served with mushrooms, crispy prosciutto, and a truffle sauce. Earthy and intense flavor.

Homemade gnocchi tossed with bitter radicchio, spicy gorgonzola cheese, and crunchy walnuts. Rich and creamy.

Homemade stuffed pasta served with a simple and classic sauce of San Marzano tomatoes and fresh basil.

Homemade egg pasta served with our traditional meat ragù. Hearty and flavorful.

Rice slowly cooked in broth and finished with a scampi cream (crustaceans similar to small lobsters). Creamy and with a taste of the sea.

Thin long pasta served with mixed seafood (mussels, clams, shrimp, calamari). A classic of seafood cuisine.

Spaghetti served with clams, garlic, olive oil, and parsley. A simple yet flavorful dish with a taste of the sea.

Short pasta served with octopus sauce, eggplant, and Pachino tomatoes. A flavorful combination of sea and garden.

Whole fish (Sea Bass, Gilt-head Bream, or Turbot) cooked to order. Price varies based on fish weight.

Mixed floured and fried calamari and shrimp. Crispy, golden, and served hot, often with lemon.

Whole grilled calamari. Light and smoky, seasoned with oil and lemon.

Italian beef cut with the bone, grilled. The price depends on the weight of the chosen cut.

Prized cut of Irish Angus beef with the bone, known for its marbling and tenderness. Grilled.

Very tender and lean beef cut from Poland. Pan-seared or grilled.

Boneless Irish Angus beef steak, grilled and served sliced. Juicy and flavorful.

Irish Angus tagliata prepared with a dark charcoal crust or marinade, giving it a distinctive appearance and unique flavor.

Beef burger served in a bun with classic American-style toppings. Hearty and tasty.

Chicken cooked at low temperature (CBT) to keep it tender, then roasted with spicy (diavola) seasonings.

Beef fillet served with a creamy green peppercorn sauce. Tender with a spicy and aromatic note.

Grilled chicken breast cut into strips, served with baked potatoes. A light and classic dish.

Breaded and fried beef cutlet (Milanese style), served with slow-roasted cherry tomatoes and potatoes. Crispy and rich.

Beef cooked very slowly until extremely tender, served on a rich and creamy mashed potato base.

Mixed fresh vegetables available according to the season, baked or pan-fried.

Classic shoestring French fries. Golden and crispy.

Avezzano potatoes, renowned for their quality, roasted in the oven with herbs.

Intense dark chocolate soft cake, served on a delicate milk sauce.

Warm apple crumble or cake served hot, accompanied by a scoop of cold ice cream for contrast.

The house version of the classic Tiramisù. Ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Creamy cheesecake on a biscuit base, often served with berry or chocolate sauce.

Frozen fruit dessert, usually lemon. Refreshing and digestive at the end of the meal.

Bottled water, still or sparkling.

Bottle of house or local white or red wine.

Sweet carbonated cola-flavored drink, served in a glass bottle.

Large bottle of beer (66cl).

Various canned soft drinks.

Classic Italian digestifs and bitters, such as limoncello, amaro, or grappa.

Classic Italian Espresso.