Veal gel, dried porcini, almonds and black truffle, Ristorante Reale, Abruzzo

Ristorante Reale Montepulciano d’Abruzzo lunch

ByQin Xie 17/03/201319/05/2020

Menu from a lunch at Niko Romito’s two Michelin-starred Ristorate Reale in Castel di Sangro, Abruzzo, Italy, with Montepulciano d’Abruzzo wines (rough English translations bold and in brackets):

Emulsione fredda di manzo e olio con dragoncello e maionese di lamponi (Cold beef emulsion with oil and tarragon with raspberry mayonnaise)

Gel di Vitello, porcini secchi, mandorle e tartufo nero (Veal gel, dried porcini, almonds and black truffle)

Baccalà, patate, olive nere e basilica (Salt cod, potatoes, black olives and basil)

Assoluto di cipolle, parmigiano e zafferano tostato (Onion consommé, parmesan cheese ravioli and toasted saffron)

Spaghetti alla Amatriana (Spaghetti Amatriana)

Agnello, aglio e pompelmo rosa (Lamb, garlic and grapefruit)

Meringa, lampone e mou (Meringue, raspberry and caramel)

Piccola Pasticceria (Small pastry)

Cantina Tollo Trebbiano d’Abruzzo DOC 2008

Casal Thaulero Orsetto Oro Pecorino Terre di Chieti IGT 2012

Feudo Antico Rosato di Chieti IGT 2011

Nicodemi Montepulciano d’Abruzzo 2011

Contesa Amir Montepulciano d’Abruzzo Riserva 2007

Vini Nestore Bosco Pan Montepulciano d’Abruzzo DOC 2008

Ratafiá Praesidium liqueur

Countryside by Ristorante Reale, Abruzzo

Table setting, Ristorante Reale, Abruzzo

Cold beef emulsion with oil and tarragon with raspberry mayonnaise, Ristorante Reale, Abruzzo

Salt cod, potatoes, black olives and basil, Ristorante Reale, Abruzzo

Onion consommé, parmesan cheese ravioli and toasted saffron, Ristorante Reale, Abruzzo

Spaghetti alla Amatriana, Ristorante Reale, Abruzzo

Lamb, garlic and grapefruit, Ristorante Reale, Abruzzo

Pastry section, Ristorante Reale, Abruzzo

Meringue, raspberry and caramel, Ristorante Reale, Abruzzo

Qin Xie

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.