On Thursday evening, La Polledrara becames a BISTRO.
It becames exactly “The Farmer Bistro” a place where the street food meets the farm. Using only typical products from local farmers, our kitchen will prepare delicious delicacies.
In our menu there’s a selection of paninis and deep fried vegetables dishes, but our flagship is the Panino Ciociaro.
It’s an exclusive panini made with:
• a bun produced just for us from the bakery “Sperati” from Ferentino. The master baker makes it with an old recipe that uses lactic bacteria to help the bread dough rising. This method was found to be used by the monks of San Paolo Fuori le Mura in Rome.
• The buffalo meat sausage from Amaseno;
• Steccata di Morolo, a cheese spun realized from the dairy farm Scarchilli;
• Organic red onion;
• Wild herbs.
The Panino Ciociaro is now recognized as an important part of the tradition from the Ciociaria’s area. The food guide “Gambero Rosso” has dedicated on its webpage an article where it defines the Panino Ciociaro as the “Gourmet Panini that tells us the story about the traditional products of Ciociaria’s area” (cit.)
Here is a version of the Panino Ciociaro, where we have used the buffalo sausage from Amaseno, the Steccata di Morolo cheese and seasonal vegetables.
For vegans and vegetarians, or simply for the ones who love the seasonal vegetables organically grown in our Garden or by local farmers, here’s the Panino Ciociaro in a completely green version. Depending on the season the ingredients can vary.
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