Torricella Peligna: Easter Sunday Lunch

🥚🐣Celebrate Easter Sunday with us in Torricella Peligna, enjoying traditional Polish dishes with a modern twist!

Easter Sunday Menu

Our festive Easter menu includes Zurek.  A traditional creamy soup made with soured rye flour starter, for Easter served with “white” (not smoked) pork sausage and hardboiled egg.  For all our food experiences, we provide a theme and a “teaser” dish. We never publish our full menu, so that our guests can enjoy the small thrill of surprise when the plates are served and presented!

Easter in Poland is full of colours, eggs and fresh spring flavours. All families sit down to decorate hardboiled eggs or eggshells with natural dyes, wax or paints. Eggs are eaten in many ways: hardboiled with herby tartare sauce, fragrant with new season dill and chives; stuffed with a multitude of fillings, to which fresh spring greens are always added; egg shells stuffed back and fried, and many more. Sour, refreshing soups are served with eggs. Roasted, cured and smoked meats are eaten with crunchy radishes, fresh greens and pungent grated horseradish. While chocolate eggs have been relatively unknown as the Easter treat until recently, our traditional bakes can use up dozens of eggs for a rich, moist texture.

Again, we will cook straight from our hearts, the food we grew up with and love😊!

Spend your Easter Sunday in cosy, beautiful surroundings at iLMonte, get familiar with Polish Easter dishes and traditions and most of all, enjoy great food and company! 

Cost: €50/pp, includes:
🥚 5-course festive menu
🥂 unlimited local wine
and hot beverages

BOOKINGS TAKEN UNTIL APRIL 7TH, please hurry as our Home Restaurant has a limited number of seats available!
WhatsApp, text or call Marta on +39 3488361679.

We can cater for vegetarian, gluten or lactose-free diets, just let us know in advance. A presto!

Easter in Poland is full of colours, eggs and fresh spring flavours. All families sit down to decorate hardboiled eggs or eggshells with natural dyes, wax or paints. Eggs are eaten in many ways: hardboiled with herby tartare sauce, fragrant with new season dill and chives; stuffed with a multitude of fillings, to which fresh spring greens are always added; egg shells stuffed back and fried, and many more. Sour, refreshing soups are served with eggs. Roasted, cured and smoked meats are eaten with crunchy radishes, fresh greens and pungent grated horseradish. While chocolate eggs have been relatively unknown as the Easter treat until recently, our traditional bakes can use up dozens of eggs for rich, moist texture.

About iLMonte

IL Monte Farmhouse Home Restaurant is open for lunch every Sunday! In response to ever-increasing numbers of guests willing to come to our themed food experiences, we’re very happy to announce we will host a lunch every Sunday at 12.30, with NO MINIMUM No. OF ATTENDEES REQUIRED.

Our unique FOOD EXPERIENCES are hosted in our private kitchen and dining room, allowing you to peek in the pots and interact with us also during the preparation of your plates! Remember, booking is still required! At iLMonte we use the best local, seasonal, homegrown and foraged ingredients Abruzzo has to offer. We cook straight from our hearts to share with you unique, creative plates in which top-quality, local products are always our focus. We can also cater for your particular dietary requirements. Who are we? 2 foodies, happily living and cooking together for over 25 years, having worked in various food establishments in 3 different countries, and loving to share our passion for food! Marta, is a certified forager and herbalist, cheese maker and passionate cook always on the lookout for new flavours and textures, certified in Food and Beverage Service (SAB) and HACCP. Also known as @foragerinitaly, administrator of Abruzzo Foraging group. Rafal, a passionate cook with over 20 years of experience in the food and beverage business, a barista, expert in service, master of meats, seafood and fish, and author of all the setup and table decor. We’re looking forward to meeting you here!

Reviews

We look forward to each month for the culinary delights from Marta & Rafael. They are so talented, innovative and welcoming. I appreciate the unique approach to creative ingredients and the beauty and simplicity of the farmhouse. It’s always a treat to taste cuisine from around the world in a tiny corner of Abruzzo. What a gem! Lexy

 

The thing I enjoy most when visiting Marta and Rafael is the variety. Over the years we must have had 30 or 40 meals at Il Monte Farmhouse and I don’t think we have eaten the same thing twice. Initially, we went for foraging walks followed by a lunch incorporating things we found during the walk. I should say anything Marta found because my contribution to the identifying and gathering process was usually minimal. I remember those lunches particularly because they were always so beautifully presented. I can still picture a beautiful salad garnished with edible purple flowers. Now Rafael is able to share the workload and presumably the creativity the meals have blossomed into full-blown themed lunches which usually last for several hours. (and multiple courses.) Offhand, I can remember Asian, Mediterranean, Eastern European, Polish and my personal favourite, seafood-themed lunches. In the winter lunch is in a cosy room often in front of a roaring stove. But of course, given the location the best time to visit is in the summer when you eat outside and overlook the hills and the ancient villages typical of Abruzzo. Or, if you tire of the view, the goats will entertain you as they climb every nearby tree in their constant quest for the best food. Once we were having lunch when a wandering priest stopped to bless us and our food. On another occasion, I watched a kite circle lazily, low over our heads. I couldn’t help thinking if he was waiting for leftovers he had definitely come to the wrong place. You really should try Il Monte. You will always receive a warm welcome, which usually includes a warming drink and after lunch, you can choose from a variety of homemade goodies such as jams, marmalades, sausages, chorizo, salumi, and of course, their special digestif Montecello D’Abruzzo. This was supposed to be a review of the food and I have just realised that is the one thing I haven’t really mentioned. And that is because the quality of the food can be taken for granted. It will always be amazingly inventive, beautifully presented, and full of flavours that you never knew existed. It will always be too much and you will always spend the journey home arguing which was your favourite part of the meal.  Ed

 

So many different occasions, but they always feel like the first time, each time different flavours; different friends … but, ALWAYS good food ; great company and value for money. We have attended a foraging session, with Marta’s expertise, she took us around a various fields/woods, to spot good, & bad mushrooms, also picking various greens (what most people would call weeds – in fact edible, nutritious & free), back to the farmhouse, where Marta & Raff cooked us up a wonderful meal – with our basket of goodies of wild produce, plus locally grown veg. Every foodie lunch (& we have attended many), have been great, a feast cooked up for us, using intriguing spices & interesting flavours, all looking & tasting amazing, so very creative. Whatever the season – tasty, local produce, or a slightly different take on a dish. Normally 5 courses, with accompanying local wines/liquors/hot drinks. • Polish – How grandmother used to make it; • Mediterranean – different dish/course from a different country; • Different Seasonal lunches, Spring; Summer; Autumn & Winter – all with local dishes, produce for the season, never the same dish, always with loads of flavour. Cooking with Marta – Great fun, learning new techniques with friends, new & old. The we get to eat our delights, plus extras made by out wonderful hosts. Home produced products – Jams / cheeses / various fruits – in jars / sausages / sweetened nuts / liqueurs – fruit based / soaps & many, many other. Produced at the Farmhouse & tested before offering to guests …… ALWAYS sell out. Jake & Lorraine 

Certification

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