AgriRistoro the chalice and the star
The menu
appetizers
So let's start again from the Earth, from Our beloved Earth.
The new temporary menu changes based on product availability and seasons
We like to transform the products of our land, respecting seasonality and freshness.
With Passione together with you, we want to go beyond the recipe because eating is much more than eating, behind every dish there are stories, emotions, producers and territory.
Az. Cupidi's BioUovo Fritto (Barzotto) on Tuscia black truffle cream and local bacon chips
€10.00
Pork for whom? A selection of cured meats from small local farms, Slow Food Presidia, the Ark of Taste, and the Slow Food Community.
€12.00
Fruit Caprese with grilled snuffbox peaches, melon, mint, basil and buffalo mozzarella
€10.00
Our Viterbo panzanella with ricotta mousse, courgettes in apple cider vinegar, tomato sautéed in honey and oregano
€10.00
Courgette flower wrapped in filo pastry, mozzarella foam and anchovies
€10.00
First courses (I Canepinesi "Traditional historical pastas")
We LIKE TO TRANSFORM the products of our land to restore value to food, respecting those who produce it and the diversity of flavors and places where they are born.
Canepina "traditional hay" maccarone with Viterbo beef ragù
Mentioned for the first time around 1600, it represents one of the first "egg pastas" in the history of Viterbo cuisine. Known by the term "Hay", Canepina Maccarone is a (long) pasta with a millimeter thickness, made with eggs and flour and cut strictly by hand. Recognized as a Slowfood Ark product, it represents the symbol of local cuisine
€14.00
Canepinesi Ceciliani with cream of courgettes and mint
Typical Canepina pasta made with water and flour. Dumpling lengthened by approximately 7/10 cm, worked with underwire and perforated inside.
€14.00
Hay with organic hemp flour and white farmyard ragù (chicken, turkey and pork) with lemon and orange remains
“Canapina” was in fact the medieval name of this small town, a regional point of reference for the cultivation and processing of hemp sativa. Being the first in Italy to create a dish and a hemp menu was a source of pride for us.
€14.00
Mojito ravioli with mint-flavored bread crumble
€15.00
For off-menu items, ask the dining room staff.
Seconds
WE SIMPLY BELIEVE in the importance of the Cultural, Social, Nutritional and Environmental value of what we eat... and with Passion, together with you, we want to go beyond the recipe, because eating is much more than eating and behind food there are Producers, Territories, Stories, Emotions and Pleasure.
Viterbo rabbit stew in salmi
€18.00
Chicken thigh cooked at low temperature on a mixed salad and lemon citronette
€18.00
Fried cod heart with lemon mayonnaise
€18.00
My belly, make yourself a hut: pork belly cooked at low temperature for 24 hours on a cream of wild fennel potatoes.
€18.00
Side Dishes
Evo oil from Tuscia - List of oils
Our spiced potatoes with aromatic herbs
€5.00
Sautéed chicory or turnip tops
€6.00
Selva Cimina: mixed salad with fresh mixed nuts (peaches, strawberries, apple, melon) paired with Tuscia EVO oil.
€6.00
Crudité of asparagus, radish, strawberries, pomegranate reduction and Caninese EVO oil
€6.00
Desserts
Hazelnut semifreddo with 70% spread from Luca di Piero Farm
National Award for best Hazelnut Cream az. Luca di Piero
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