Il Sannio

Assortment of various Italian appetizers, often including cured meats, cheeses, and marinated vegetables. Ideal to start the meal.

Dish composed of aged Parma ham, fresh arugula, and mozzarella. A classic combination of savory, peppery, and sweet flavors.

Fresh Italian cheese made from mozzarella and cream. The outside is firm while the inside is smooth and creamy.

Fresh salad made of tender octopus pieces, usually seasoned with olive oil, lemon, and herbs. Firm but not rubbery texture.

Air-dried Italian beef charcuterie, served in very thin slices. Lean meat with a delicate and slightly spicy flavor.

Simple and fresh salad of tomatoes, mozzarella, and basil, seasoned with olive oil. A light combination with the colors of Italy.

Stuffed pasta served with a green pesto sauce (basil, pine nuts, parmesan, garlic). Aromatic dish rich in herbaceous flavors.

Small, soft potato-based dough balls coated in Genoese pesto sauce. Melting texture and basil flavor.

Large pasta rolls stuffed with spinach and cheese (often ricotta), baked with sauce. A gratinated and comforting dish.

Pasta rolls stuffed with a savory mixture of veal and porcini mushrooms. Rich dish with earthy and meaty flavors.

Rich Italian dish, likely a variation of Parmigiana (eggplant gratin with tomato and cheese) or a chef's special pasta dish.

Hollowed-out eggplants filled with a stuffing (meat, vegetables, or cheese), then roasted in the oven. Tender and flavorful.

Layers of pasta interleaved with minced meat sauce (Bolognese), béchamel, and cheese. The classic Italian baked dish.

Lasagna variation with creamy blue cheese (gorgonzola) and smoked raw ham (speck). Intense, savory, and rich flavor.

Lasagna prepared with Rostello (roasted herb ham) and mushrooms. A gratinated dish with autumnal flavors.

Baked pasta dish with porcini mushrooms and eggplants, topped with melted cheese. Hot and nourishing.

Vegetarian lasagna made of pasta layers and various seasonal vegetables, with sauce and cheese.

Lasagna inspired by mountain cuisine, often with bresaola, alpine cheeses (like Bitto), and sometimes cabbage. Rich and cheesy.

Short tubular pasta prepared in the style of the Sannio region. Likely with a rich tomato sauce and rustic ingredients.

Selection of Italian or French cheeses, or a specific dish made with melted cheese.

Famous Italian dessert made of coffee-soaked biscuits, mascarpone cream, and cocoa powder. Sweet, creamy, and energizing.

Small yeast cake soaked in a rum syrup. Spongy and soft texture, very sweet.

Dessert made of sweetened, gelatinized cream, with a silky and wobbly texture. Often served with a red fruit or caramel coulis.