Pizza e Arrosticini

A complete tasting experience for meat lovers. Includes a selection of typical appetizers, the unmissable arrosticini, local sausage, and a main steak. Ideal for trying different specialties in one meal.

A rich menu ranging from fried appetizers to gourmet pizza and arrosticini. It offers a complete overview of the restaurant's cuisine, from garden flavors to meat specialties.

Breaded and fried rice croquette with tomato, typical of Roman and Central Italian cuisine. Crispy outside with a heart of melted cheese inside.

Vegetarian meatballs made from organic eggplants. Soft and flavorful, usually served fried or baked.

Thinly sliced and artisanally fried potato crisps. Crispy and golden, perfect as a snack.

Battered and fried zucchini flowers. Often stuffed with mozzarella and anchovies, they are a delicate and crispy appetizer.

Seasonal selection of local vegetables prepared according to peasant tradition. A healthy and flavorful side dish.

Sweet onions typical of the Luco dei Marsi area, slowly cooked until caramelized. Sweet taste and soft texture.

Selection of local cured meats and cheeses from the L'Aquila area. Ideal for sharing to taste the typical products of the region.

Large pitted green olives, stuffed with spiced minced meat, breaded and fried. A beloved Marche specialty, crispy and tasty.

Artisanal potato chips seasoned with pecorino cheese and black pepper. A flavorful variation inspired by the famous Roman pasta dish.

Field chicory sautéed in a pan with garlic, oil, and chili pepper. Characteristic bitter taste and tender texture.

Grilled artichoke hearts preserved in oil. They combine the smoky flavor of the grill with the tenderness of preservation.

The classic pizza par excellence with tomato sauce, fior di latte mozzarella, and fresh basil. Light dough with long leavening.

Variation of the margherita enriched with buffalo mozzarella added raw after cooking. Fresh and creamy.

Gourmet white pizza with zucchini flowers and savory Cetara anchovies, balanced by the sweetness of shredded buffalo mozzarella.

Red pizza without cheese, topped with tomato, prized Sulmona garlic, and local oregano. Simple but rich in aromas.

Pizza with a strong flavor of tomato, mozzarella, and anchovies. A classic of Neapolitan tradition.

Simple pizza base baked with EVO oil, salt, and rosemary. Excellent as an accompaniment or appetizer.

Rich pizza with various toppings including artichoke hearts, mushrooms, olives, and cured meats. A mix of flavors and textures.

Homage to the famous amatriciana sauce, with crispy guanciale, pecorino, and pepper, enriched with shredded buffalo mozzarella.

For cheese lovers, a white pizza with a selection of intensely flavored cheeses and a sprinkle of pepper.

Very rich gourmet pizza with precious land ingredients such as black truffle, local cured meats, and potatoes.

White pizza celebrating local products: Avezzano potatoes and Aquila sausage. Flavorful and rustic.

Classic autumn white pizza with mushrooms and sausage. A traditional combination always appreciated.

A delicious pizza with local mortadella, fresh stracciata cheese, and pistachios. A perfect balance between savory and sweet.

Pizza with a decisive flavor of bitter field greens, flavorful sausage, and a spicy touch.

Fresh and aromatic pizza with delicate zucchini, flavorful anchovies, and a citrusy note of lime.

Pizza that plays on the sweet-salty contrast, combining the sweetness of figs with the saltiness of prosciutto crudo.

Spicy pizza with ventricina (local spreadable salami) and sweet confit cherry tomatoes.

Refined pizza with a base of sweet yellow tomato, enriched with creamy buffalo mozzarella.

Elaborate pizza with zucchini flowers, sausage, and a special reduction of Montepulciano red wine.

Variation with yellow tomato and mountain ham, fresh and flavorful.

Colorful vegetarian pizza with a yellow tomato base and fresh garden vegetables.

Classic Abruzzese sheep skewers. Grilled, tender, and flavorful.

Marinated or deglazed variation with Montepulciano d'Abruzzo red wine for a vinous and intense aroma.

Sheep skewers enhanced by the precious aroma of black truffle.

Arrosticini seasoned with pecorino cheese and black pepper, a classic combination from central Italy.

Spicy version with chili pepper for those who love strong flavors.

Arrosticini with a smoky and aromatic note from whisky finishing and BBQ sauce.

Rich and stringy dish with melted local scamorza cheese, enriched with mushrooms and sausage. Served hot.

Layered fried eggplant bake with tomato, mozzarella, and Parmesan. A great Italian classic.

Grilled beef served sliced. Usually accompanied by arugula and Grana Padano or vegetables.

A substantial cut of Italian beef aged to ensure tenderness. Ideal for grilling.

Prized black pork sausages, served with the sweet side of caramelized onions.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Creamy and energizing.

A crumbly 'crumble' cake, often filled with cream or chocolate.

Frozen lemon dessert, fresh and digestive. Ideal at the end of a meal.

Lemon sorbet enriched with Ratafia, a typical Abruzzese liqueur made from sour cherries.

Creamy gelato with intense pistachio flavor.

Bottled mineral water.

Canned or bottled fizzy drinks (e.g., Cola, Orangeade).

Selected beers, available in light, dark, or weizen versions. Served on tap or bottled.

House red wine, typically a Montepulciano d'Abruzzo. Full-bodied and suitable for meat dishes.

Typical Abruzzese white wine. Fresh, dry, and delicately fruity.

Indigenous white wine, structured and with good acidity. Excellent with cheeses and first courses.

Italian sparkling wine, fresh and lively. Perfect for toasts or appetizers.

A glass of house-selected wine.

Alcoholic aperitif based on Prosecco, bitter (like Aperol or Campari), and soda.

Herbal digestive liqueurs, usually served at the end of a meal.

Distillate of grape pomace aged in wooden barrels (barriques), which give it an amber color and smooth taste.

Classic Italian Espresso.