From Pasture to Fire: The Seasonal Menu Guide of Dimora di Bacco & Osteria 1887
The culinary foundation of the Mistretta family’s dual estate relies heavily on the natural agricultural rhythms of the Ascoli Piceno province. Rather than offering a static menu year-round, Dimora di Bacco and Osteria 1887 utilize a strict seasonal rotation system that highlights zero-kilometer ingredients at their absolute peak of flavor. By tracking the transition from the sun-drenched coastal summer to the deep, foraging-rich winters of the Apennine foothills, the kitchen ensures that every plate reflects a genuine timestamp of the Marche landscape.
🥩 The Open-Fire Architecture: Premium Meats Year-Round
Regardless of the season, the centerpiece of the culinary operation is the specialized wood-fired grill. The kitchen treats fire as a structural ingredient, using selected local hardwoods to impart distinct smoky profiles into premium cuts of meat.
The grilling program is anchor-focused:
- The Aged Tomahawk: Thick-cut, deeply marbled prime beef rib steaks are dry-aged in-house and seared over high-intensity open embers to lock in juices while creating a distinct charcoal crust.
- Spiedone di Filetto: Massive, signature hanging skewers loaded with tender beef filet medallions, local pork belly, and aromatic laurel leaves, grilled slowly to ensure uniform cooking.
☀️ Spring and Summer: Coastal Abundance and Al Fresco Freshness
When the warm weather arrives, the menu shifts towards lighter, vibrant profiles suited for terrace dining on the Terrazza delle Meraviglie.
- The Seafood Buffets: For summer weddings and their annual Menù di Ferragosto (August Feast), the kitchen introduces expansive raw bars and cooked seafood displays featuring fresh catches from the nearby Adriatic Sea.
- Aromatic Primis: Fresh handmade pastas are tossed with light, olive-oil-based sauces, wild summer herbs, and crisp local vegetables like regional artichokes and zucchini blossoms.
🍂 Autumn and Winter: Foraged Wild Game and Heavy Comforts
As the cold mountain winds descend from the Gran Sasso, the kitchen transitions indoors to the warm brick arches of Osteria 1887, re-introducing rich, slow-simmered comfort foods.
- Serata Selvaggia (Wild Game Nights): These highly sought-after autumn themed banquets focus entirely on deep, earthy flavors. The absolute osteria1887.com standout is the house-made Tagliatella al Ragù di Cinghiale, featuring broad ribbons of egg pasta coated in a rich, slow-braised wild boar meat sauce.
- Earthy Delicacies: Winter brings heavy use of local black truffles, wild porcini mushrooms, and Fiocco di Nostrano Norcino—a premium cured pork charcuterie paired with aged mountain sheep cheeses.
Regardless of the time of year, every single dining experience starts with the mandatory regional marker: Antipasto Fritto Misto Ascolano, a crispy platter of fried, meat-stuffed Ascolane olives that anchors the restaurant’s deep pride in its local heritage.
