Lu Capitimb

Between the end of October and St Martin’s Day, Abruzzo’s rural traditions marked this period as the time when one agricultural year came to an end and another was about to begin. These were days dedicated to remembering the dead, lighting candles in homes, gathering the last crops and welcoming the new wine. Days of ancient beliefs, winter provisions and tables laden with chestnuts, pumpkin, legumes and traditional sweets. Nothing to do with mourning or fear: it’s about coming together, abundance and renewal. ° MENU ° Starters - Roasted Delica pumpkin with Gorgonzola cheese fondue - Fracchiata (traditional Abruzzese chickpea and grass pea polenta) with crispy crusco pepper and slow-cooked onions First Courses - Chickpea, chestnut and mushroom soup with pearl barley - Autumn timbale Main Course -Slow-cooked pork neck with a reduction of young red wine, served with roasted seasonal vegetables / vegetable soufflé Dessert - Casciata (traditional local cake) with a young cooked wine glaze Water and one glass of wine included