Maria Antoinetta is convinced that for good cuisine it is essential to have quality ingredients: it is this mindset that drives her farm business, personally cultivating and producing vegetables, fruit, wine and oil.
At her country home, no opportunity was missed to accommodate the many relatives and friends. The area where she works and lives, on the border between Abruzzo and Molise is rich in authentic products and has a long culinary tradition. Within this context, our Cesarina has cultivated her passion for cooking, along with the memory of her grandmother, that by using a few simple ingredients, was able to prepare incredibly rich and flavorful dishes.
The secret of the Cesarina
Food is an opportunity to share, a way of sitting at the table to share a meal and truly come together.
Maria Antonietta offers typical dishes and flavors of the Abruzzo tradition, starting with the appetizers: the ventricina, a typical high-quality sausage made from selected slices of pork, a meat and liver sausage called 'lonzino', black olives and a selection of semi-seasoned cow's and sheep's milk cheeses.
Next, a classic first course: spaghetti 'alla chitarra', egg pasta similar to noodles, but thicker and square, served with a mixed ragù sauce of pigeon, lamb, pork, veal, chicken and duck.
As a second course, we have a choice of lamb, rabbit or chicken cooked with potatoes "under the cup ", a tin lid placed over the hearth floor and covered with hot coals served with a side of vegetables marinated in oil .
To end the meal, a typical Abruzzo dessert: the 'ferratelle', golden wafers biscuits with a characteristic shape given by the double red-hot plate in which they are cooked. Tradition requires that the hot plate, called "lu ferre", should be given as dowry by the grandmother, with the initials of the bride carved in the centre of the plate.