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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.
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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.
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SOME
OF OUR PLATES
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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.
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BRUSCHETTE
WITH TRUFFLE
Bread
"bruscato", local black truffle and oil coming from
a local oil-press.
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PICIARELLI
ALLA FRANCO
Ingredients:
A plate of our creation with
piciarelli, bacon, boletus mushrooms, saffron and Parmesan
cheese.
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TAGLIATELLE
WITH MEDIEVAL SAUCE
Ingredients:
tagliatelle, tomato, sausage, sweet pepper and Parmesan
cheese.
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TROFIE
WITH 4 CHEESES
Ingredients:
trofie and local cheeses among which a cheese with green pepper.
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GNOCCHETTI
AL PESTO
Ingredients:
gnocchetti made up of flour and water seasoned with pesto
alla genovese of our production.
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PICIARELLI
ALLA BOSCAIOLA
Ingredients:
piciarelli, tomato, asparagi and boletus mushrooms.
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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.
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Awaiting
you here in Civita,
Franco wish you to have a GOOD MEAL!.
top
www.civitaaccommodation.com
e-mail: fsala@pelagus.it

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