First Courses
Lentil gnocchi with cow's blue cheese fondue
€ 12.00
Special gnocchi made without potatoes, but with lentils. A unique and distinctive dish, very tasty.
The gnocchi have a firm, substantial texture.
Chitarra (typical Abruzzese pasta similar to spaghetti) with saffron and guanciale
€ 12.00
"Prepare yourself for a unique and refined culinary experience. This dish is a true celebration for saffron lovers, where the aroma and flavour of this precious spice take centre stage. With just two excellent ingredients – with the addition of chives - intense saffron and crispy guanciale – we have created a symphony of flavours without the addition of milk or dairy products. If you notice a light golden film at the bottom, it is our secret saffron infusion water, which we use to finish the pasta and enhance every nuance. An irresistible invitation to a delicious final mop-up with bread!"
P.S.: adding cheese is not recommended
Spelt ravioli filled with ricotta and walnuts dressed in tomato sauce with cacio cavallo on top
€ 13.00
Imagine spelt ravioli filled with ricotta and walnuts, enveloped in a tomato sauce, for a perfect balance of rusticity and delicacy.
Spaghetti with arugula pesto, pecorino cheese, and walnuts
€ 11.00
A revisited dish with products from our region.
Fettuccine with ricotta, guanciale and fresh truffle
€ 15.00
Our fettuccine, hand-rolled every day, meet the sweetness of ricotta and the savoury flavour of crispy guanciale. To complete the dish, fresh truffle is added at the last moment, enveloping everything with its intense aroma.
A dish simple in its ingredients yet full of character, where the quality of the raw ingredients makes all the difference.
Fettuccine with toasted grains and fresh porcini mushrooms
€ 14.00
A dish that tells the story of the Abruzzo summer in every forkful. Our fettuccine, hand-rolled according to tradition, meet fresh Italian porcini mushrooms, gathered in the woods and carefully selected to ensure only the best on the table.
The intense aroma of the undergrowth blends with the texture 0of the pasta, in a combination of flavours that speaks of local produce, seasonality and respect for the ingredients. Each porcino is cleaned and slowly sautéed in extra virgin olive oil flavoured with garlic, fresh parsley and pepper, to enhance its bold taste without overpowering it.
A classic that, at Taverna, remains faithful to its roots: simple in ingredients, rich in soul.
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