Hotel Ristorante - La Castagna

Soups

 * The Soup ’maritata’ (black cabbage, chicory and endive

"marry" with pork rinds, pins and sausages)

 * The bean soup, mushrooms and chestnuts

 * Turnips and potatoes

 * The endives and beans

 * The soup fava beans and chicory

Pasta dishes

 * The scialatelli with ’boscaiola’ sauce

(tomatoes, peas, carrots, celery, mushrooms, bacon)

 * The fettuccine with porcini mushrooms, cherry tomatoes and arugula

 * The pappardelle with porcini mushrooms and Bagnoli truffle

 * Trofie with pumpkin and smoked cheese

 * The mafalde with broad beans, smoked bacon and Parthenium pecorino

 * The ravioli, fusilli, gnocchi homemade with meat sauce

Main courses

 * The sirloin calf

 * The ’grill’
(Veal, lamb, sausage, pork)

 * The pork loin with porcini mushrooms

 * Caciocavallo roasted

 * The leg of lamb stuffed

 * The rabbit (chicken) cacciatore

 * The pork stuffed "en croute"

 * The roulades with chestnut stuffing

 * The salt cod

Cheese

• The Bagnoli Pecorino

• The Parthenium Caciocavallo

• The Irpinian Cacioricotta

• Cheeses served with chestnut honey

Desserts

• The fruit tarts with homemade cream

• The tiramisu

• The ’stub’ with chestnuts

• The homemade ice cream with chestnuts

• The "Delizie" (sponge cake with homemade lemon cream)

• The plums in liqueur "Strega"

• The liquors (Walnut and Amaro herbal) of our production

Starters

• Mixed starters (ricotta cheese in strainers, bocconcini mozzarella, seasoned ham, sopressata, capocollo, bacon, pizzas...)

• The Irpinian typical meats

• The scalloped potatoes and porcini mushrooms

• The cream of chickpeas with cod

• The polenta with wild boar sauce

• The ’pizzelle’ fries