from the farmhouse kitchen of Il Frantoio
May 13 through 16, 2011
Only a few miles from the Adriatic is the masseria IL FRANTOIO, where, to quote its owner, Armando Balestrazzi, “we NEVER serve fresh fish.” The expanded home kitchen, run by Armando’s wife Rosalba, that feeds guests of the lovely agriturismo uses olive oil grown and pressed on the premises, myriad wild vegetables, herbs, and flowers including no fewer that ten chicories gathered from among the 600-year-old olive trees, Fava beans also grown on the farm, local Durum wheat, home-grown Mediterranean fruits, lamb from a nearby farm, and many other items from the “backyard” or close by.
MENU
Three small plates:
• Fried pasta all’ arrabiata
• Panzerotti of pork and olives
• Grilled squash blossoms
Salad of bitter greens with fresh almonds, farro, and orange honey vinaigrette
Minestra of baccalà and farro
Pasta: laganari with celery leaf pesto and pine nuts
Main course: Roasted young goat with Fava bean purée and poppy seed sugo THIS JUST IN: Magruder sheep
Dolci: Olive oil cake with kumquat compôte garnished with borage and jasmine blossoms
OR
Almond milk, cinnamon, and rose biancomangiare with strawberries garnished with rose petals
$65 prix fixe
call 510-547-5356 or reserve online







