Fish soup in Hotel Roma’s “Grottese style”.
Stuffed Olives (PDO) stuffed with meat (classic!) or fish, individually prepared by our cooks!
Trofiette pasta with seafood, with saffron from Abruzzo.
Colfiorito farro grain soup with fillets of grouper, prawns and tomatoes.
Cuttlefish soup with aubergine and ‘Abbruscato’ bread.
Mezzemaniche pasta with panocchie ( “prawns” in the nautical dialect!).
Velvety chickpea soup with roasted cuttlefish fillets.
Prawns rolled in courgettes and fried in batter.
Barley grain salad with spicy Taranto sauce and prawns. (This seems a simple sauce but contains a secret ingredient known only to the cook: red vine tomatoes, garlic, salt, fresh chilli, basil and… shhh!
Carpaccio of marinated monkfish with rocket and Piennolo tomatoes.
Campofilone macaroni, drawn by hand (the traditional tagliatellina pasta of our area) with prawns.