SPUNTINI
OLIVE ALL’ASCOLANA — fried green olives with pork sausage (5pc)
Pork Sausage with fennel seed wrapped around a Castelvetrano olive. The sausage is mixed with grated pecorino and parmesan finely breaded (flour, egg, milk, and panko) and fried. Finished with parmesan.
Olive all’Ascolana are named for the province, Ascoli Piceno, in the Marche region.
‘NDUJA ARANCINI — rice & spicy pork fritters (4pc)
Cooked rice stuffed with ‘nduja (spicy pork sausage from Calabria), parmesan, butter, and egg yolk. Finely breaded (flour, egg, milk, and panko) and fried. Finished with Pecorino.
Arancini translates to “little oranges” — a reference to their small, round shape.