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) | |
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