Luco dei Marsi like almost all the towns of the Marsica is a country rich in its culinary specialties contaminated by dishes from other regions. Below is a summary and non-professional list of some of the dishes of the typical Luchese and Marsican cuisine in general.

 

 

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APPETIZER

Antipasto di prosciutto e melone

 

– Ham and melon appetizer

The different solution for those who do not want to overdo it and enjoy the evening.

 

– Bruschetta with liver sausage 

Its preparation requires: homemade bread, oil and salt as required. some pork liver sausages Toast the slices of bread, cut in half, spread some liver sausage and serve immediately.

 

 

– Bruschetta with broad bean cream

 

Its ingredients are: broad beans, onion, oil, salt, pepper, pecorino cheese and  water. Fry the chopped onion, add the shelled broad beans, water to cover, salt and pepper. Cook for 30 ‘, blend adding pecorino cheese, emulsify and spread on toasted.

 

 

– Crostini with scamorza cheese
Slice some stale bread, cut thin slices of scamorza cheese, grease a baking sheet, place the bread, soaked with milk drops, and spread the smoked cheese on top. Preheat to 180 °, season with salt and pepper, season with oil and bake, cook until golden and the cheese melts.

 

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FIRST DISHES

 

 

Fettuccine con tartufo e funghi+

 

 

– Ricotta ravioli with truffle and porcini mushrooms

A homemade filled pasta seasoned with the flavors of the undergrowth, to unite the different  souls of Abruzzo cuisine. Made of sheep-farming and mountain products, as only the varied nature of the Marsica can offer.

 

 

– Macaroni with Angizia

The history of this sauce is known by the visitors of our restaurant for the mystery that surrounds it. In fact, over the years, our customers have always tried to guess what this special and appreciated flavor smoothie was made of.

 

 

– Fettuccine with truffles and porcini mushrooms

A classic dish of Abruzzo cuisine, with mountain flavors, from the undergrowth where the spontaneous flavors of porcini mushrooms and truffles are born.

 

 

– Strozzapreti spinach and pancetta with truffle

Strozzapreti are a typical dish of the Abruzzese rural tradition, even if they were not born in Abruzzo. This is because it is considered a poor pasta, made of flour, water and salt, but which requires great dexterity for its processing

 

– Pasta and lentils

It is a rich and tasty first course, suitable for warming up after a cold winter day. It can be prepared drier or more soupy; flavored with smoked bacon and rosemary, it is a suitable recipe for using leftover pasta of various shapes and broken. Lentils, rich in vitamins, iron and fiber, are often considered an excellent substitute for meat.

 

 

– Tagliatelle with snail sauce

Soak the snails in the bran, wash them in vinegar and salt, rinse them many times; boil them for 30 ‘; shell them, sauté them in vinegar and salt, rub them in the yellow flour, to deprive them of the drool. Fry, in oil, garlic and chilli; drop the snails, salt and pepper and cook. Add rosemary, burnet, mint, sage, marjoram and tomatoes: mix, cover and cook slowly. Boil the tagliatelle; drain, season with the snail sauce and serve.

 

 

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SECOND COURSES

 

Tagliata di manzo con rucola, parmigiano e pomodorini

 

 

– Goat alla neretese

Brown oil, onion and cloves, put the goat meat cut into small pieces; add water and cook for 90 ‘. Once the water is dried and the meat browned: add the chopped tomatoes and cook for 60 ‘; finally add the peppers cut into strips.

 

 

– Caprese salad

It is an appetizer that can also be served as a main course, it is part of the typical dishes of Neapolitan cuisine and its name derives from the island of Capri. It consists of slices of tomato and buffalo mozzarella from Campania alternated and seasoned with oil, salt, basil and oregano.

 

– Cinnamon carrot
salad

Clean the carrots and cut them into julienne strips, arrange them in the salad bowl, add salt, oil and mix; complete with a generous sprinkling of ground cinnamon. Serve with crackers or toast.

 

 

– Sliced ​​beef with porcini mushrooms

The right cut of the beef fillet, a cooking that leaves the meat pink inside but not overcooked and dry. All submerged in first choice porcini mushrooms

 

 

– Sliced ​​beef with rocket, parmesan and cherry tomatoes

The right cut of the beef fillet, a cooking that leaves the meat pink inside but not overcooked and dry. Set on a bed of rocket with a sprinkle of balsamic vinegar and covered with Parmesan and cherry tomatoes.

 

– Mixed roast

A selection of pork, veal, lamb to create a varied meat dish.Obviously the composition of the dish is highly  ustomizable, and also follows the seasonal availability of the first choice products of our lands, directly from the most reliable farms in the Marsican territory.

 

 

– Stockfish Abruzzo style

Cut the  stockfish, wash it and dry it; fry oil and onion, arrange the stockfish and cook for 10 ‘. Chop parsley, garlic and chilli; sprinkle it on the fish, add bay leaves, cinnamon, cloves, tomato purée and add the mushrooms: cover and cook for 210 ‘. Add the cut potatoes, add salt and continue cooking slowly until the stockfish is tender. 

 

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DESSERTS

 

Dolce degli Amaretti

 

 

Amaretti biscuits

Powder almonds and powdered sugar; create a mixture of flour, egg whites, almonds and sugar, make balls and place them in a hot oven for 15 minutes; let them rest for an hour, then serve them.

 

– Christmas crunchy

 
Toast and brown the almonds, cook them with the sugar and stir until the sugar caramelizes, remove from the heat, pour the lemon peel, and pour the boiling mixture onto a greased marble slab and mash it with a wet knife. Cut it into diamond shapes while still hot.

 

 

– Coperchiole Abruzzesi

The Abruzzesi lids made with Honey and Nuts are exquisite coupled Ferratelle waffles, stuffed with cooked honey and walnuts, which immediately make a party!

 

– Tart with grape jam

 
Reduce the dough into a thin leaf, cut out a large disc and line a buttered pan; arrange grape jam and garnish with the remaining dough with a scalloped frame. Put it in a preheated oven at 180 degrees and cook until golden.