TENUTA SANTICUTI
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Original Menu
Appetizers
ENTRÉES
Silicurda (vegetable soup) peasant style with fried bread pieces
Silicurda (soupe de légumineuses) du paysan avec morceaux de pain frits
A peasant-style soup made with legumes, served with pieces of fried bread. This is a hearty and rustic starter.
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Veils of capocollo, burrata, arugula, and sweet and sour onions
Voiles de capocollo, burrata, roquette et oignons aigres-doux
Thinly sliced capocollo (cured pork neck) served with creamy burrata cheese, peppery arugula, and sweet and sour onions. This dish offers a balance of savory, creamy, and tangy flavors.
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Bari-style focaccia, stracciatella, and fresh basil
Focaccia 'barese', stracciatella et basilic frais
A traditional focaccia bread from Bari, topped with stracciatella (a soft, creamy cheese similar to burrata) and fresh basil. This is a simple yet flavorful bread starter.
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Seafood salad
Salade de fruits de mer
A refreshing salad featuring a mix of seafood. The specific types of seafood are not detailed, but it's likely to be a light and flavorful appetizer.
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Small octopus (moscardini) baked in parchment with tomatoes, oregano, and capers
Moscardini (petits poulpes) en papillote aux tomates, à l'origan et aux câpres
Small octopus cooked 'en papillote' (in parchment paper) with tomatoes, oregano, and capers. This cooking method steams the ingredients, preserving their flavors and creating a tender dish with Mediterranean notes.
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First Courses
PREMIERS PLATS
Basil tortelloni stuffed with burrata, sun-dried tomato cream, and smoked eggplant
Tortelloni au basilic farcis à la burrata, crème de tomates séchées et aubergine fumée
Homemade tortelloni pasta flavored with basil, filled with creamy burrata cheese. It is served with a rich cream made from sun-dried tomatoes and a side of smoked eggplant, offering a complex and savory flavor profile.
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Sagne ncannulate with yellow and red 'scattariciati' cherry tomatoes and cacioricotta
Sagne ncannulate aux tomates cerises jaunes et rouges 'scattariciati' et cacioricotta
Sagne ncannulate is a type of pasta. This dish features it with 'scattariciati' cherry tomatoes (likely a specific preparation or variety) in yellow and red, and cacioricotta, a type of fresh cheese. It's a vibrant and flavorful pasta dish.
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Calamarata with white ragù, smoked scamorza, and black pepper
Calamarata au ragù blanc, scamorza fumée et poivre noir
Calamarata is a ring-shaped pasta that resembles calamari rings. This dish is served with a 'ragù blanc' (a white meat sauce), smoked scamorza cheese, and black pepper, creating a rich and savory pasta experience.
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Fusilloni with shrimp, wild fennel, and lemon
Fusilloni aux crevettes, fenouil sauvage et citron
Fusilloni pasta served with succulent shrimp, aromatic wild fennel, and a bright, zesty lemon sauce. This dish offers a fresh and slightly herbaceous flavor combination.
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Spaghettoni with garlic, olive oil, chili, and mussels
Spaghettoni à l'ail, à l'huile d'olive, au piment et aux moules
A classic Italian pasta dish featuring thick spaghetti (spaghettoni) tossed with garlic, olive oil, a hint of chili for a touch of heat, and fresh mussels. This is a simple yet flavorful seafood pasta.
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Second Courses
SEGONDES
Eggplant escalope, mayonnaise, and peppers
Escalope d'aubergine, mayonnaise et poivrons
Thin slices of eggplant, likely breaded and fried or baked, served with mayonnaise and peppers. This is a vegetarian option that offers a satisfying texture and flavor.
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Slow-cooked (CBT) capocollo and mashed potatoes
Capocollo cuit à basse température (CBT) et purée de pommes de terre
Capocollo (cured pork neck) cooked using the 'CBT' (Cuisson Basse Température - low-temperature cooking) method, which results in incredibly tender meat. It is served with a side of mashed potatoes.
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Beef braised in Primitivo wine with summer leeks
Bœuf braisé au Primitivo et poireau d'été
Tender beef that has been slow-braised in Primitivo, a robust Italian red wine, and served with summer leeks. This dish is rich, flavorful, and comforting.
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Fried calamari, citrus mayonnaise
Friture de calamars, mayonnaise aux agrumes
Crispy fried calamari rings served with a mayonnaise infused with citrus flavors, providing a bright and tangy counterpoint to the fried seafood.
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Grilled ombrine fillet, 'mugnaia' sauce, and chard
Tranche d'ombrine grillée, sauce « mugnaia » et bettes
A grilled fillet of ombrine (a type of fish), served with a 'mugnaia' sauce (a traditional Sardinian sauce, often made with garlic, olive oil, and herbs) and chard. This is a flavorful and healthy seafood dish.
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1 Course
1 Plat
Option to select one dish from the menu, priced at 17.00. The menu price is calculated per person based on the number of dishes ordered.
€ 17
2 Courses
2 Plat
Option to select two dishes from the menu, priced at 27.00. The menu price is calculated per person based on the number of dishes ordered.
€ 27
3 Courses
3 Plat
Option to select three dishes from the menu, priced at 37.00. The menu price is calculated per person based on the number of dishes ordered.
€ 37
Dessert
Dessert
An option to add a dessert to your meal, priced at 6.00. This allows for a complete dining experience.
€ 6