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At Terme di Stigliano you will find a genuine cuisine: raw materials chosen according to their seasonality, light and tasty recipes, prepared by those who know how to take care of your well-being at the table. At Il Ninfeo Restaurant, or in the outdoor terrace in summer, you can taste the courses prepared by the chef Antonio Sciullo, in collaboration with Pietro Guccione and the confectioner Latinka.

Qualified Italian chef for the “Il Ninfeo” Restaurant

 

ANTONIO SCIULLO
The great Cuisine of the Chef Antonio Sciullo for you in Stigliano

 

He taught at the hotel school in Roccaraso until 1984. Already executive chef of the restaurant “Relais Le Jardin” of the Lord Byron Hotel from 1983 to 1995, (2 Michelin stars, Pranzo dell’anno and a score of 19.3/20 for the Guide of the Italian newspaper “l’Espresso”). He has a great experience at international level in countries like France, Switzerland and Japan. He took part to food festivals in the United States, England and Mauritius. He is the owner of the consulting firm L.I.C. operating in the field of food service for the concept of food lines, plant design, service and training. Former consultant of the Parco dei Principi, the Café Veneto and Café de Paris in Rome, he has contributed to the reopening of the historic restaurant “George’s” in Rome where he was also executive chef. Food consultant for the company “Arena” and for the “Istituto Nazionale delle Comunicazioni”. Partner of the Italian National Union of poultry farmers and of fruit and vegetable growers. He is food consultant for “La Tacita” in Roccantica (Rieti). He has been cooperating with school since 1992 as teacher in professional courses. (Source: a tavola con lo chef)

MENÙ

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STARTERS

Passion fruit shrimps mince with fennel salad  €14

Traditional heifer meat tartare with mixed salad  €14

Dry-salted boar meat soaked in cherry spirit with chicory salad and walnuts  €12

Norcia prosciutto with burrata cheese from Andria € 12

Zucchini Parmigiana with filled flowers and cream of basil € 12

 


FIRST COURSE

Potatoes purée with sautéed cuttlefish and sour wild fruits €12

Cheese and black pepper Risotto with blooming zucchini and red wine sauce  €14

Tagliolini pasta with hot spicy shrimps and citrus fruits  € 15

Ravioli pasta with fresh cheese and eggplants, small tomatoes, smoked salmon and basil  € 15

Stringozzi pasta in ragout of lamb with chicory and pecorino cheese € 14

Cavatelli pasta in ragout of white meat and mushrooms € 14

 

MAIN COURSE

Swordfish chops with purée of smoked eggplant and Sicilian pesto sauce € 20

King prawns, mushrooms and shallot flambé in cognac with roasted peppers and potatoes €22

Lamb cooked at low temperature in hunter’s style sauce, potatoes au gratin and baby spinach  €20

Duck breast roasted with cherries, mustard and ginger with potatoes and green beans sautéed  € 20

Beef steak with grilled vegetables and potatoes baked in foil € 20

Tomino cheese grilled with balsamic flavored radicchio, honey and pistachios served with whole wheat crouton € 16

 

 

DESSERT

Melon parfait with white chocolate custard mint flavored €8

Puff pastry Sbriciolata with zabaglione and strawberries €9

Passion fruit crème brûlée and ginger crumble €8

Lukewarm chocolate cream tartlet with peach sauce €8

Gran dessert “Ninfeo” €12

Fresh fruit salad €8

 

 

“Cooking is an ancient, pleasurable art that requires patience and dedication. We cook everything at the moment to ensure the quality of your choice fresh ingredients is not lost”

 

Menù ideato dallo chef Antonio Sciullo e realizzato con Aldo, Stefano, Serena, Latinka e Mattia con la preziosa collaborazione di Sante e i suoi collaboratori al servizio

Timetable Restaurant:

 

Lunch from 12:30 am to 2:30 pm
Dinner from 8:00 pm to 10:00 pm

Reserve:

 

Tel: 06.99805977
Mail: antoniosciullo@termedistigliano.it