Linguine with codfish, cherry tomatoes and Salina capers, Locanda Manthone, Abruzzo
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Locanda Manthoné Montepulciano d’Abruzzo dinner

ByQin Xie

Menu from a Baccala (salted codfish) dinner at Locanda Manthoné in Pescara, Abruzzo, Italy, with Montepulciano d’Abruzzo wines (rough English translations bold and in brackets):

I Ceci di Navelli con quenelle di Baccala mantecato (Chickpeas of Navelli soup with quenelle of creamy codfish)

Scaglie di Baccalà con Olive Intosso e olio extravergine di Loreto Aprutino (Codfish shavings with Intosso Olives and Loreto Aprutino (PE) Extra-Virgin Oil)

Linguine (Pastificio Verrigni prodotta con grano Valentini) con scaglie di baccalà, Pomodorini e Capperi di Salina (Linguine pasta (Verrigni’s Pasta factory – Valentini’s wheat) with codfish shavings, cherry tomatoes and Salina capers)

Baccalà gratinato al forno con peperoni gialli e rossi arrostiti (Baked codfish gratin with roasted red and yellow peppers)

Pecorino di Vicoli con pane casereccio, olio e fave (Vicoli Pecorino cheese with homemade bread, oil and broad beans)

Il Parrozzo tipico pescarese adagiato su crema all Aurum (Traditional Parrozzo of Pescara served on Aurum cream)

Marramiero Anima Trebbiano d’Abruzzo DOC 2012

Angelucci Vini Travertine Moscatello Secco Colline Pescaresi IGT 2012

Casal Thaulero Montepulciano d’Abruzzo DOC “Thale” 2005

Nicodemi Neromoro Riserva Montepulciano d’Abruzzo Colline Teramane DOCG 2008

Angelucci Vini Moscatello di Castiglione Pescaresi IGT 2010

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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