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EspañolHaute cuisine is our belief since 2010. Enhance our seasonal products with modern culinary techniques, enhance the best local and family gastronomic traditions, in an environment rich in history and modernity. Ours is a proposal of elegant informality and refined simplicity. We respect the constraints of the agritourism activity with the prevalent use of our company raw materials according to season. Anything that is not produced on the farm is provided by the best local farmers and producers. We devote particular attention and care to the maturation and controlled maturation of our beef, we carry forward the centuries-old tradition of Calabrian salami in respect of our family recipes. CALABRIALCUBO offers à la carte menu also with vegetarian proposals. The structure is also suitable for banqueting and events for up to 150 people.
SEASONAL MENU
July 2019
Appetizers
Tasting of farm’s cold cuts 7
Homemade traditional calabrian cold cuts (salumi)
Egg with cream of broad bins and mint 10 
Low temperature egg with cream of broad beans, mint, pine nuts, chili peppers, fresh broad beans and crusty bread
Farm Dry Aged Beef Tartare 60 days with fermented turnip, lemon creme fraiche and caper pesto 9
Codfish tartare 7
with fresh tomato mayonnaise and fingerlime and celery sorbet
Beef tongue, pesto and chopped pistachios, red wine sorbet 7
Homemade Pasta
Tagliatelle with white beef ragout, mint and pecorino cheese 8
Gnocchi with nettle, seasoned goat cheese cream, Fangiano bacon, walnuts and crispy bread 10
Tagliolini with beetroot, tuna bottarga and goat yogurt 10
Pink trout tortelli, pea cream, marinated trout, yogurt and lemon zest 10
Main course
Suckling pig, apples, beer and cinnamon 16
Codfish with potato cream, confit tomatoes, Carolea black olives bread, licorice 15
Pork loin with peach and passion fruit chutney 14
Broad beans, peas and pine nuts burger with marinated onion and pepper 12
For our meat we use only whole sea salt from Trapani 
Cheese tasting with farm’s jams 8
B 2,00
We use only CALABRIALCUBO organic extravirgin olive oil in deep frying too
Desserts
Cold lemon mousse, strawberries and burnt meringue 6
Bruleè creams with cane sugar, amaretto & chocolate crumble, peach sorbet 6
Small glass with crumble, coffee namelaka, cocoa icing, vanilla Catalan cream and coffee crunchy meringues 6
CALABRIALCUBO ice cream according to availability 4
Slow Food Presidia products Vegetarian dishes
