Franco, owners of the restaurant "Antico Forno" who personally manage it,propose you some typical local plates you can taste in the magic atmosphere of Civita.

 

Short history of "Piciarello"
typical pasta of the nortern part of Lazio and of the southern part of Tuscany, also called Umbrichello, Ciriola, Strozzaprete, Lumbrichello, Spaghettone, according to the region or village you go to.

Its history dates back long time ago when the "spaghettoni" were made with some flour and water and seasoned with browned fat, becoming the joy of the guests during festivals.

It is also said that in the past, in order to get spiritual services, peasants gave priests some flour and this, together with some water, was enough for their housekeeper to make pasta (as eggs were too expensive).The name of "Strozzaprete" (choke-priest) comes from this story.

SOME OF OUR PLATES

BRUSCHETTA MISTA

As hors d' oeuvre, we serve very good bruschette with sauces we personally prepare such as black truffle, sweet pepper, green and black olives, tomatoes, pumpkin and chicory sauce.

 

BRUSCHETTE WITH TRUFFLE

Bread "bruscato", local black truffle and oil coming from a local oil-press.

PICIARELLI ALLA FRANCO


Ingredients:
A plate of our creation with
piciarelli, bacon, boletus mushrooms, saffron and Parmesan cheese.

TAGLIATELLE WITH MEDIEVAL SAUCE

Ingredients:
tagliatelle, tomato, sausage, sweet pepper and Parmesan cheese.

TROFIE WITH 4 CHEESES

Ingredients:
trofie and local cheeses among which a cheese with green pepper.

GNOCCHETTI AL PESTO

Ingredients:
gnocchetti made up of flour and water seasoned with pesto alla genovese of our production.

PICIARELLI ALLA BOSCAIOLA

Ingredients:
piciarelli, tomato, asparagi and boletus mushrooms.

PICIARELLI WITH BLACK TRUFFLE

One of our main plates are the piciarelli with black truffle. The truffle we use, come from the valleys around Civita.

 

 

Awaiting you here in Civita,
Franco wish you to have a GOOD MEAL!.

 

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