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“Materie prime ottime cucinate altrettanto bene”

Il Capestrano Ristorante Abruzzese
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Ranked #258 of 9,347 Restaurants in Milan
Certificate of Excellence
Price range: US$ 34 - US$ 91
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Restaurant details
Good for: Special Occasion Dining, Business meetings, Local cuisine, Romantic
Dining options: Breakfast, Dinner, Lunch, After-hours, Delivery, Reservations
Neighbourhood: Zone 5
Description: "The Cuisine Our culinary approach begins from the search of raw materials and rural traditions in the regional territory. From a careful and skilled elaboration of these food products, our dishes become the perfect compromise between tradition and innovation. Goods such as the “Navelli"" saffron, the olive oil of the “Aprutino Pescarese” consortium, the “Farindola” pecorino cheese, the “Castel del Monte Canestrato” (a special hard cheese obtained from whole fat sheep's milk), the Sulmona red garlic and the unlimited range of local cured meats (ventricina vastese, a very rich salami, “Campotosto Mortadella”, a special salami with a lard white heart, liver sausages, schiacciata aquilana, a tasty flattened shaped salami), right to the sweetness of the jams and honey from the Appenine Parks. Another forte of the restaurant is its bread, sweets and fresh pasta, exclusively made by hand such as maccheroni alla chitarra (literally, “guitar macaroni”), tagliatelle (ribbon-shaped pasta), sagnette (short cut ribbon-shaped pasta), gnocchi di patate (small potato dumplings) and ravioli. Last but not least are the arrosticini, made from sheep's meat cut by hand into very small chunks, pierced by a skewer and then skilfully grilled. The typical dish reveals the great significance of herding in Abruzzo. Along side the food, one must also take into consideration the wide range of liqueurs from the area: the famous saffron liqueur, the walnut liqueur, the ratafia, a lemon peel flavoured liqueur or cordial, the gentian liqueur or the centerba (literally “one hundred herbs”), a light green colour liqueur made of several digestive and aromatic herbs. "
Reviewed 3 May 2010
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