LE NOSTRE SPECIALITA
FRESH HAND MADE PASTA
The fresh pasta for our first courses is homemade by Gabriela: ravioli, cannelloni, tagliolini, fettuccine, lasagne… The authenticity of each recipe lies in the artisanal care and the use of simple ingredients: high-quality flour, fresh eggs, a pinch of salt, and love. The soft and velvety texture of our homemade pasta at La Cabana translates into a palate-pleasing experience that defies comparison. Each shape, from tagliatelle to ravioli, is a gastronomic work of art that captures the authentic flavor of tradition. Made by Gabriela’s hands, our fresh pasta tells a story of passion for cooking, bringing to the table a simple and genuine pleasure that captures the hearts of our customers.
MEAT
The goodness and genuineness of the beef from our farm, raised in the pastures of Pereto amidst the Marsican mountains in Abruzzo, are a hymn to tradition and quality. The pristine and wild landscapes provide an ideal environment for breeding and allow us to ensure the authenticity and goodness of meat that reflects a breeding style in harmony with nature and the animals. The practice of free-range grazing, in fact, imparts robustness and an intensely authentic flavor to the meat. The use of traditional breeding methods, with a focus on animal welfare, results in meat that is more than just sustenance; it is a blend of taste and respect for nature. The selection of our meats offered to La Cabana customers is made based on criteria of excellence and attention to the region: from sirloins to steaks to fillets… we personally choose the finest cuts to provide flavorful and genuine dishes.
MEAT
The goodness and genuineness of the beef from our farm, raised in the pastures of Pereto amidst the Marsican mountains in Abruzzo, are a hymn to tradition and quality. The pristine and wild landscapes provide an ideal environment for breeding and allow us to ensure the authenticity and goodness of meat that reflects a breeding style in harmony with nature and the animals. The practice of free-range grazing, in fact, imparts robustness and an intensely authentic flavor to the meat. The use of traditional breeding methods, with a focus on animal welfare, results in meat that is more than just sustenance; it is a blend of taste and respect for nature. The selection of our meats offered to La Cabana customers is made based on criteria of excellence and attention to the region: from sirloins to steaks to fillets… we personally choose the finest cuts to provide flavorful and genuine dishes.
DESSERTS
The creation of desserts is carried out directly in the kitchens of La Cabana, thanks to the hands and attention of Gabriela. From the great classics of Roman dining like panna cotta custard with lemmon and meringue and tiramisu to many other offerings that reflect the creativity and wisdom of our restaurant’s philosophy. Making desserts in-house allows us to offer a multisensory experience, engaging enveloping aromas, irresistible textures, and unique flavors in an act of sharing, love, and creativity. In addition to unparalleled taste, homemade desserts bring with them a sentimental value, a connection to family traditions, and a sense of pride in creating something unique and personal. In an increasingly hectic world, savoring the homemade desserts of La Cabana at the end of a meal becomes an opportunity to slow down and connect with roots to create lasting memories.
GUANCIALE NOT BACON
The true PDO (Protected Designation of Origin) guanciale is a gastronomic treasure that embodies the soul of Roman cuisine. Derived from the pork jowl and subjected to a traditional processing method, this product imparts an enveloping and authentic flavor to dishes, characterizing their genuineness. The PDO designation is a guarantee of quality and respect for ancient recipes, becoming an essential cornerstone in Roman cuisine. The guanciale you taste in the typical dishes on La Cabana’s menu, such as pasta alla carbonara, adds an unmistakable touch, providing depth of flavor and a perfect harmony with the other ingredients. Our guanciale is personally aged in the cellar of our farm in Pereto, Abruzzo.
PECORINO ROMANO
The PDO (Protected Designation of Origin) Pecorino Romano is an authentic gem in the gastronomic tradition of Rome. Produced with sheep’s milk from local pastures, this aged cheese is the result of cheese-making expertise passed down through generations. The PDO designation emphasizes its authenticity and quality, ensuring that each wheel of Pecorino Romano carries the history and unique taste of the region. Its use in Roman cuisine is iconic. Grated generously over pasta, it contributes to creating legendary dishes like pasta alla carbonara or cacio e pepe. Its salty and robust flavor is balanced by the sweetness of sheep’s milk, imparting a complexity of flavors that delight the palate. The PDO Pecorino Romano we use in the dishes on the menu at La Cabana is the true ambassador of Roman culinary culture.
ARTICHOKE ALLA ROMANA
The artichoke “alla romana” is a culinary delight steeped in tradition and Roman pride. Characterized by a tender heart and fleshy leaves, this vegetable is a true icon in the cuisine of the Eternal City, finding its place in numerous recipes. One of the most famous dishes is the “Carciofo alla Romana,” where the artichoke hearts are seasoned with aromas such as parsley, garlic, and Roman mint, and then slow-cooked in a broth of olive oil and white wine. The result is a succulent dish that embodies the freshness and simplicity of Roman cuisine. The artichoke “alla romana” represents a connection to the local territory and its agricultural traditions. The care and attention we at La Cabana restaurant dedicate to its preparation reflect our love for Roman cuisine and respect for local ingredients.
ARTICHOKE ALLA ROMANA
The artichoke “alla romana” is a culinary delight steeped in tradition and Roman pride. Characterized by a tender heart and fleshy leaves, this vegetable is a true icon in the cuisine of the Eternal City, finding its place in numerous recipes. One of the most famous dishes is the “Carciofo alla Romana,” where the artichoke hearts are seasoned with aromas such as parsley, garlic, and Roman mint, and then slow-cooked in a broth of olive oil and white wine. The result is a succulent dish that embodies the freshness and simplicity of Roman cuisine. The artichoke “alla romana” represents a connection to the local territory and its agricultural traditions. The care and attention we at La Cabana restaurant dedicate to its preparation reflect our love for Roman cuisine and respect for local ingredients.