Seasonal menu at Ristorante Al Grop in Tavagnacco Italy
Discover the rich flavors of Friuli-Venezia Giulia with the seasonal menu at Ristorante Al Grop, nestled amidst the scenic Friulian hills. This menu showcases authentic regional cuisine crafted from fresh, local ingredients, delivering a memorable culinary journey for food lovers and travelers alike.
Starters
Begin your meal with a variety of elegant appetizers that balance tradition and creativity.
- Zuppa di pasta e fagioli Borlotti, a comforting pasta and borlotti bean soup that warms the soul.
- Cappelletti in consomè di cappone, delicate pasta parcels served in a flavorful capon consommé.
- Toc in braide con bocconcini di capriolo, traditional polenta paired with tender venison bites.
- Tortino rustico di pasta sfoglia con cuori di carciofi, a rustic puff pastry tart filled with artichoke hearts.
- Salame fresco all’aceto con polenta, fresh salami enhanced with vinegar and served alongside creamy polenta.
- Carpaccio di cervo marinato agli agrumi con finocchio all’agro e coriandoli di verdure croccanti, a refreshing deer carpaccio marinated with citrus, fennel, and crispy vegetable confetti.
- Insalata di cappone marinato agli agrumi con puntarelle e acciughe, a vibrant salad featuring marinated capon with chicory and anchovies.
Mains
The main courses feature hearty Friulian classics and expertly crafted dishes highlighting local produce and meats.
- Risotto mantecato al burro di malga con zafferano, a creamy risotto enriched with mountain butter and fragrant saffron.
- Tagliatelle di pasta all’uovo con ragù di coniglio, fresh egg pasta ribbons served with a savory rabbit ragù.
- Gnocchi di zucca burro salvia e ricotta affumicata, pumpkin gnocchi tossed with butter, sage, and smoked ricotta.
- Lasagne della nonna Giuditta al ragù di carne, traditional lasagna layered with a rich meat ragù.
- Sfornato ai carciofi, a baked artichoke egg and cheese dish, comforting and flavorful.
- Cappellacci con Fagianella di caccia, filled pasta pockets with game pheasant, offering a rustic taste of the hunt.
- Cjalcions della Tradizione, traditional filled pastries representing authentic local flavors.
- Ravioli con zucca ricotta affumicata e salvia, ravioli filled with pumpkin and smoked ricotta, complemented by sage.
- Frico morbido di patate e cipolla, a soft potato and onion cheese specialty of the region.
- Battuta a coltello di pezzata rossa crema di burro e crostini, finely chopped local beef served with butter cream and crostini.
- Lombo di maialino cotto a bassa temperatura con la sua cotenna croccante, slow-cooked pork loin with crispy crackling.
- Carrè di vitello allo spiedo, veal rack roasted on the spit to tender perfection.
- Agnello allo spiedo, spit-roasted lamb showcasing robust flavors.
- Stinco di vitello allo spiedo, veal shank roasted on the spit, tender and flavorful.
- Costata di Scottona, premium rib steak known for its tenderness and flavor.
- Tagliata di Scottona, sliced ribeye steak cooked to highlight its rich taste.
- Fiorentina di Scottona, a classic Tuscan-style T-bone steak from premium young female beef.
- Filetto di manzo, tender beef fillet cooked to perfection.
- Paillard di vitello, thinly pounded veal cutlet, delicately seasoned.
- Salsiccia nostrana, local sausage bursting with regional spices and flavor.
- Mezzo pollo alla diavola, half a chicken grilled with a spicy diavola seasoning.
- Ribs di maiale speziate, pork ribs seasoned with aromatic spices for a robust taste.
- Costine di agnello al timo e rosmarino, lamb ribs infused with thyme and rosemary for an herbaceous finish.
Desserts and Drinks
Conclude your meal with traditional homemade desserts that celebrate Friulian sweetness, perfectly paired with a broad selection of local and regional wines, as well as quality coffees and beers. The wine list is thoughtfully curated to complement the menu’s robust flavors, enhancing your dining experience in this charming countryside setting.
