The cooking of osteria
Baciafemmine cooking is based on fresh raw material carefully selected and masterfully turned into delicious dishes.
Every evenings, you can taste cheese and cuts-based starters, with seasonal legumes and the typical Italian bruschetta garnished with the well known lard from Colonnata. You can also enjoy first courses with traditional ingredients such as truffles, wild boar or Porcini mushrooms. Finally second courses based on local and genuine meat. Roast meat, as for example the fowl, the lamb on the spit or dishes based on wild boar meat, are our speciality.
The wine cellar offers a wide selection of white and red wines and a good homemade one in order to suggest the perfect combination between food and wine and satisfy both your body and your mind.
Our Recipes
- Lumachine alla schegginese
Ingredients: 400 g of small snug shaped pasta, 800 g of trout, 80 g of black truffle, 600 g of tomato sauce, 1 small onion, 6 spoons of extra virgin olive oil, salt, pepper.
Method: put the minced onion in a pan together with the extra virgin olive oil. When the onion browns put the trouts in the pan and after 5 minutes add the tomato sauce. Add salt and pepper. Take the trout off and served them as a second course. Add the sliced truffle to the sauce. Dress the pasta with the tomato and truffle sauce.
- Agnello pilottato allo spiedo
Ingredients: lamb meat, ham or bacon fat, extra virgin olive oil, rosemary, garlic, table salt, black pepper..
Method: wash the lamb and then engrave the meat. Wash the rosemary, cut the fat ham in small pieces and slice the garlic. Put each ingredient in the cuts of the lamb meat ("pillottatura"). Add salt, pepper and put the lamb on the spit. Cook the lamb on the fire and add the dressing which will strain during the cooking.
Our small chickens on the spit
our delicious dishes
grapes hung for the passito
Just few bottles...