Most-loved dishes
AI summary of what 5 dish mentions say about the food
“These are classic sheep arrosticini, cooked on the grill, served in a terracotta pot with foil to keep them hot. They're about 10 pieces, nice and chunky. The fatty parts are the best — I like to pick the irregular, fatty ones. I would have liked a bit more crust, but then they risk drying out. They're delicious, real Abruzzese arrosticini, not supermarket ones. Religious silence while eating them.”
What creators say
1 creator has covered Orsetto d’Abruzzo. Most active: Giuliacrossbow
This Abruzzese trattoria in Milan offers traditional dishes like arrosticini and timballo, with some hits and misses, and suffers from service issues.
Dishes mentioned
Arrosticini
These are classic sheep arrosticini, cooked on the grill, served in a terracotta pot with foil to keep them hot. They're about 10 pieces, nice and chunky. The fatty parts are the best — I like to pick the irregular, fatty ones. I would have liked a bit more crust, but then they risk drying out. They're delicious, real Abruzzese arrosticini, not supermarket ones. Religious silence while eating them.
Fritto mistico
The fritto mistico is a bit oily — I think the oil wasn't hot enough, so it's a little greasy. The taste is good though, and it's crunchy. I would have liked the cheese to be more stringy; it stays quite compact, not very stretchy. The zucchini and carrot are nice and firm under the teeth, not bad.
Timballo Abruzzese
This timballo is basically a lasagna with ragù of lamb, pork, and beef, eggs, scamorza, and tomato. The portion is quite big. I love the crispy edge — it's my favorite part, not burnt, just crunchy. The layers are many, the pasta sheets are rough and thick, and they melt in the mouth. The sauce is very tasty, and I like the choice of putting hard-boiled egg in the ragù, like they do in Naples. It's a really good lasagna, perfect for summer with sweet tomatoes.
Gnocchi alla Scannese
These gnocchi alla scannese have a fresh tomato sauce that smells really fresh. The potato gnocchi are good — they don't stick to the palate, I don't need to drink a whole glass of water. It's a simple dish, no pretensions, just traditional Abruzzese comfort food with simple ingredients. It's basically tomato gnocchi, and the fresh tomato sauce makes it nice, but it's nothing extraordinary.
Pallotte Cacio e Ova
These are three cheese and egg balls, fried and then stewed in tomato sauce. They cut easily with a spoon — you can see the yellow inside from the egg yolk and cheese. I've never tried them before. It's poor, simple cuisine, but the cheese is the same as in the fritto mistico, very compact. The egg isn't very noticeable. I'm missing some texture — the sauce is just a passata, so I would have liked some crushed tomatoes to give it more body, to force you to do scarpetta. It's the most standard thing of the dinner, very simple, nothing to argue about. I could easily do without it, I wouldn't order it again.
