Casale a Poggiano

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Starters

• White pizza with little pieces of fried lard
• Sheet of pastry with truffle and fish
• Stockfish “carpaccio”
• Little cream puffs stuffed with vegetable cream or fish cream
• “Pecorino” (seasoned sheep's cheese, with a strong taste) seasoned with walnut leaves,
• served with pears cooked in wine
• Paté in jelly
• Chicory, pig’s liver and “pecorino” pie

First courses

• Mashed chick peas served with little potatoes, onions, lard and cheese puddings  
• Buckwheat “gnocchi” with orange sauce
• Pappardelle with boar ragout
• Ravioli stuffed with pumpkin and cottage cheese, served with bones gravy
• Salty strudel (stockfish, chicory and tomatoes or onions, red chicory and cheese
• Special pasta with tomatoes cooked “au gratin”, bacon, seasoned “pecorino” and basil
• Red chicory and stockfish crepes with chick peas sauce
• Chicory soup
• Barley soup with Trevisan chicory, hen-pheasant or duck breast

Second fish courses

• Stuffed Calamaries
• Crusted Salmon fillet with asparagus and onions

Second meat courses

• Roasted pork
• Bitter sweet Pork fillet  
• Brandy Guinea fowl drenched with bitter sweet fruits
• Pig’s liver on red chicory
• Braised beef drenched in “vino nobile”
• “Cassoela”: stewed cabbage, chicken, pork, sausage on polenta (pudding of maize meal)
• Game salmì

Vegetables

• Patatoes and asparagus pie
• Vegetables puddings
• Little bundles with cos lettuce and “porcini” mushrooms

Desserts

• Apples and pears charlotte
• Various tartes
• Chocolate fondant
• Floating isle with soft meringue and custard
• Cottage cheese “semifreddo” with orange sauce
• Lemon pie with soft meringue
• Fondant cottage cheese cake covered with chocolate