Laboratorio 3

Sheep meat skewers typical of Abruzzese cuisine. Grilled, they are flavorful and juicy. Enjoyed by pulling the meat directly from the skewer.

Assorted selection of local specialties to start the meal. May include cured meats, cheeses, and pickled vegetables. Ideal for sharing.

Fresh salad with mozzarella, tomato sauce, and basil. Dressed with olive oil. A light and refreshing classic.

Thinly sliced aged cured ham. Balanced sweet and salty flavor. Excellent with bread or grissini.

Lean, aged beef salami, with an intense red color. Delicate flavor and tender texture. Often served with oil and lemon.

Cold dish with bresaola, fresh arugula, and Parmesan shavings. Combines the savoriness of cheese with the freshness of greens. Light and nutritious.

Boneless pork roast, seasoned with aromatic herbs and spices. Flavorful, fatty, and tender with a crispy rind. A specialty of central Italy.

Boiled cannellini beans simply seasoned. Usually served with extra virgin olive oil, salt, and pepper. A rustic and hearty side dish.

Fresh stretched-curd cheese. Soft, milky, and with a delicate flavor. Served fresh, often whole or sliced.

Portion of cheese, typically pecorino or other local variety. Flavor varies from sweet to spicy depending on aging. Perfect as an appetizer.

Marinated or natural table olives. Savory and slightly bitter taste. Classic Italian snack.

Sliced fresh tomatoes, seasoned. Simple and refreshing. Served as a side dish or light appetizer.

Crispy pizza base topped only with olive oil, salt, and rosemary. Simple and fragrant. Ideal as a bread substitute.

White focaccia served with slices of cured ham. The warmth of the focaccia enhances the aroma of the cured meat. Tasty and satisfying.

Focaccia filled with spiced roasted porchetta. Rich and flavorful, it combines the crispiness of the bread with the succulent meat.

Reduced version of focaccia with porchetta. Ideal for a light meal or snack.

Focaccia topped raw with fresh tomato sauce, mozzarella, and basil. Fresh and summery. The flavors of a classic salad on a warm base.

Focaccia topped with mixed grilled or baked seasonal vegetables. Light and colorful. A flavorful vegetarian option.

Focaccia garnished with bresaola, arugula, and Parmesan shavings. Balanced between savoriness and freshness. A classic Italian combination.

Focaccia with smoked salmon and fresh arugula. Intense and aromatic flavor. A delicious fish alternative.

Focaccia with cherry tomatoes (Pachino) and arugula. Fresh, sweet, and slightly pungent. Perfect for summer.

Focaccia topped with sliced or julienned zucchini. Delicate flavor and soft texture.

Focaccia enriched with melted smoked cheese. Stringy cheese with a more decisive flavor than mozzarella. Simple and tasty.

Focaccia with melted smoked cheese and mushrooms. Earthy and rich flavor. A much-appreciated autumn pairing.

Focaccia with melted smoked cheese and ham. Tasty and filling. Pleasant contrast between hot cheese and cured meat.

House specialty with smoked cheese, mushrooms, and ham. Rich in ingredients and flavors. Very nutritious.

Toasted bread rubbed with garlic and drizzled with oil. The simplest and most traditional bruschetta. Crispy and aromatic.

Classic bruschetta with diced fresh tomato, basil, and oil. Fresh and flavorful. The quintessential Italian appetizer.

Toasted bread garnished with artichokes, usually in oil or artichoke cream. Sweet and delicate flavor.

Bruschetta with asparagus cream or chopped asparagus. Vegetable and refined taste.

Toasted bread with radicchio, which adds a slightly bitter and crunchy note. Often paired with flavorful oil.

Rustic bruschetta topped with beans (often cannellini). Hearty and with a homemade flavor.

Crispy bread with mushrooms cooked in a pan with garlic and parsley. Flavorful and aromatic.

Bruschetta enriched with mushrooms and ham. Rich combination of earthy and cured meat flavors.

Toasted bread with porcini mushrooms, prized and very fragrant. Intense forest flavor.

Bruschetta with olive pâté or chopped olives. Strong and savory taste.

Bruschetta with spicy topping or special house sauce. Lively and appetizing flavor.

Toasted bread with truffle cream or sauce. Unmistakable aroma and prized taste.

Bruschetta topped with roasted porchetta. A rich and meaty appetizer.

Toasted bread served with cured ham. Simple and elegant.

Bruschetta with mascarpone cream and ham. Delicious contrast between creamy sweetness and the saltiness of the cured meat.

Toasted bread with crumbled or spread fresh sausage. Rustic and spicy taste.

Rich bruschetta with mascarpone and sausage. Creamy and flavorful.

Toasted bread with anchovy fillets. Intense and savory sea flavor.

Bruschetta that combines the savoriness of anchovies with the sweetness of mascarpone. A balanced pairing.

Bruschetta with smoked salmon. Elegant and flavorful.

Toasted bread with mascarpone and salmon. Creamy and delicate.

Sweet and savory bruschetta with only mascarpone. Very delicate and creamy.

Classic red pizza without cheese. Topped with tomato sauce, garlic, and oregano. Simple and very aromatic.

The most famous Italian pizza. Red base with mozzarella and basil. The colors of the Italian flag.

Margherita pizza enriched with black or green olives. Added savory taste.

White or red pizza with mozzarella and cooked ham. Delicate flavor appreciated by all.

Flavorful pizza with pieces of fresh sausage. Rustic and spicy taste.

Spicy pizza with 'Nduja, a spreadable Calabrian pork and chili pepper sausage. Very flavorful.

Also known as Pizza Romana. Topped with tomato sauce, mozzarella, and anchovies. Savory and decisive.

Fresh pizza with pachino tomatoes and basil. A lighter alternative to the classic margherita.

Rich pizza with mushrooms and sausage. Forest and meat flavors that pair perfectly.

Spicy version of Boscaiola with added 'Nduja. Explosion of strong flavors.

Very topped pizza with various ingredients including artichoke hearts, mushrooms, olives, and ham. Rich and varied with every bite.

Classic margherita with added cooked ham.

Spicy pizza with spicy salami. A classic loved by those seeking decisive flavors.

Diavola enriched with gorgonzola. The spiciness of the salami meets the decisive taste of the blue cheese.

Extremely flavorful and spicy pizza, with three ingredients with a strong taste.

Creamy and spicy pizza. The gorgonzola melts over the 'Nduja creating a flavorful sauce.

Classic pizza with champignon or mixed mushrooms. Delicate earthy flavor.

Popular combination of cooked ham and mushrooms. Balanced and tasty.

Pizza with only mozzarella, no tomato sauce. Perfect base for those who prefer dairy.

White pizza with sautéed broccoli rabe. Intense and slightly bitter vegetable taste.

Refined white pizza. The sweetness of zucchini flowers contrasts with the savoriness of anchovies. A Roman classic.

Delicate pizza with fresh zucchini flowers. Sweet flavor and soft texture.

Vegetarian pizza with mixed grilled vegetables. Fresh, light, and colorful.

Spicy version of Ortolana. The sweet vegetables balance the heat of the 'Nduja.

Very flavorful white pizza. The aromatic porcini mushrooms are paired with crispy, salty pancetta.

Very flavorful white pizza. The aromatic porcini mushrooms are paired with crispy, salty pancetta.

Pizza with a white base and cold topping added after cooking. Fresh and salad-like on pizza.

Version with cured ham instead of bresaola. Tasty and refined.

Simple white pizza with the fresh, peppery touch of arugula and the flavor of parmesan.

Fresh pizza with arugula and cherry tomatoes. Light and colorful.

Rustic pizza with sausage and broccoli rabe. A much-loved traditional combination.

Inspired by eggplant parmigiana. Fried or grilled eggplant on a red base with parmesan.

Delicate pizza with shrimp. Sweet seafood flavor.

White pizza with smoked salmon. Rich and flavorful.

Seafood pizza with salmon and shrimp. A mix of delicate-flavored fish.

Pizza that combines fish with vegetables. The decisive flavor of salmon pairs with the sweetness of zucchini.

Half-moon folded pizza filled with mozzarella and mushrooms. Warm and stringy center.

Classic calzone with cooked ham and mozzarella filling. Simple and tasty.

Calzone filled with crumbled sausage and mozzarella. Rustic and succulent flavor.

Special house calzone with a rich filling of mushrooms and ham.

Slice of oven-baked bread with melted mozzarella and anchovies. Crispy and savory.

Crostino with melted mozzarella and mushrooms. A warm and comforting appetizer.

Oven-baked bread topped with mozzarella and ham. Tasty and simple.

Seafood crostino with salmon and melted mozzarella. Rich and flavorful.

Rich crostino with all the classic ingredients: mushrooms and ham.

Melted smoked cheese served in a terracotta dish. Stringy and flavorful cheese, to be enjoyed hot.

Smoked cheese al coccio enriched with mushrooms. A warm and autumnal dish.

Melted smoked cheese with ham. A hearty main course or appetizer.

The richer version of scamorza al coccio, with mushrooms and ham.

Large bottled mineral water.

Small bottled mineral water.

Coca-Cola served in a glass bottle.

Can of classic Coca-Cola or Zero.

Draft Pepsi Cola. Small glass.

Sparkling orange soda in a can.

Sweet and crystalline carbonated beverage.

Large format bottled beer.

Beer specifically for celiacs, in a bottle.

Italian sparkling white wine. Ideal for celebrating or as an aperitif.

Small draft lager. Light and refreshing taste.

Medium draft lager.

Giant mug of draft lager.

Amber-colored craft IPA beer. Hoppy and aromatic taste.

Classic Italian spoon dessert with ladyfingers, coffee, mascarpone, and cocoa. Creamy and energizing.

Sweet cheese cake on a biscuit base. Fresh and delicious.

Special dessert prepared daily by the chef.

Spoon dessert of cream, sugar, and gelatin. Soft and velvety texture. Often served with berry or caramel sauce.

Slice of the day's cake.

Ice cream served possibly in the fruit or as a combination of fresh and summery flavors.

Classic Pizzo Calabro ice cream, usually hazelnut and chocolate with a molten center.

Truffle ice cream served immersed in hot espresso coffee.

Ice cream that captures the flavors of the Sicilian dessert, with ricotta and candied fruit.

Italian espresso coffee. Intense and aromatic.

Herbal digestive liqueur typical of the Abruzzo region.

Bitter liqueur made from gentian roots. Very digestive and with a characteristic taste.

Sweet lemon liqueur, served chilled.

Clear pomace brandy. Strong and dry taste.

Grappa aged in wooden barrels. Amber color and a softer, more complex taste.