Cooked to order over coal
Menu
Lamb on a stick, and the few things that belong next to it. Abruzzese names, plain English underneath.
The Rustells
Arrosticini: thin wooden skewers of mutton, grilled over coal on a fornacella. Sold in bundles of ten, served standing in a tin with bread and olive oil.
Classico the original
Fingertip cubes of mutton, lean and fat on the same stick. Salted at the very end. If it's your first time, start here.
Fatti a Mano hand-cut
Cut by knife, not by machine: bigger, uneven, juicier. Slower to make, no slower to disappear.
Fegato liver
Lamb liver threaded with onion and bay leaf, charred hard on the outside. For people who already know.
Hellfire
Classico brushed with olio santo, the chilli-steeped oil every Abruzzese table keeps within reach. Hot, not stupid hot.
SpicyPallotte
Abruzzo's meatball with no meat in it. Shepherds had cheese and eggs, so that's what went in.
Cacio e Ova cheese & egg
Aged pecorino, egg and breadcrumbs, rolled by hand, fried golden, then simmered slowly in tomato sauce. Five per portion, bread to mop.
VegetarianPallotte Nude naked
The same dumplings straight from the fryer, crisp all over, with a pot of hot tomato to dip into.
VegetarianSides
Things that sit next to a tin of rustells and make it better.
Pane e Olio
Thick bread toasted on the coal, soaked in Abruzzese extra virgin olive oil, coarse salt. The rustell's oldest friend.
Fat Chips
Chips finished in the mutton fat from the grill, under a snowfall of pecorino.
Peperoni Arrostiti
Sweet peppers blistered on the coal, peeled, dressed with oil and garlic.
VeganVentricina on Toast
Spicy, spreadable pork salami from the Abruzzo coast, melting on hot bread.
SpicyPecorino & Miele
Aged sheep's cheese from the mountains, chestnut honey on top.
Sweet Hell
Homemade, rustic, a bit burnt round the edges in the right way. Abruzzese desserts are made by grandmothers, not pastry chefs.
Ferratelle
Thin, crisp wafers pressed between two hot irons, scented with lemon and anise. Served with scrucchiata, a dark jam made from Montepulciano grapes.
Ferratella Sandwich
Two ferratelle straight off the iron, sheep's ricotta and scrucchiata in the middle. Messy. Correct.
Nocci Interrati
Toasted almonds "buried" in dark chocolate and sugar, a sweet from Teramo. Crunchy, bitter-sweet, sold by the bag.
Cold Iron
Abruzzese craft beer, the region's red wine, and two mountain spirits for the end of the night.
Gran Sasso pale ale, 5.2%
Bright and bitter. Built for the first ten sticks.
Transumanza amber, 6.0%
Malty, toasted, for the long walk to fifty.
Maiella Smoke smoked lager, 4.8%
Light beechwood smoke to echo the grill.
Adriatica wheat, 4.5%
Cloudy and citrusy. Sea air in a can.
Beer line-up is a concept. The real Abruzzese breweries will be announced at opening.
Montepulciano d'Abruzzo
Abruzzo's red. Dark, soft, made for grilled meat.
Centerbe
A green herbal liqueur from the Abruzzo mountains, around 70% alcohol. One shot. Don't argue with it.
StrongGenziana
Bitter gentian-root liqueur, the mountain digestivo. For after the fiftieth stick.
Tell us about allergies before you order: pallotte and ferratelle contain egg, gluten and dairy; nocci interrati contain nuts. Prices shown are placeholders for this concept.
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