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Collemoro Resort

evening in the kitchen of Collemoro Resort Montesilvano (link here) .

The Duck Magra proposed this menu for a banquet on the premises of Collemoro Resort Montesilvano (Pe) with the careful and wise direction of Antonio and Andrea, the holders of the structure:

drink / appetizer buffet

Quiche with spinach and sausage

escarole pie with tomato sauce and crunchy pine nuts (recipe here)

winter barley vaccine seasoned with slivers of smoked

First Course

Ravioli stuffed saddle of rabbit with rosemary and Parmesan cheese sauce

Seconds with vegetables
turkey with grapes and chestnuts
Potatoes Lard and fennel Arnaud
Dessert
calcionetti with chickpea flour
Petit Parrozzini
Tarallucci grape jam (recipe here)