Top Restaurants & Bars in Molise Heights: Osteria Verdi Isernia

Saturday, 28 April 2012

Osteria Verdi Isernia

Molise discovery Leisure Tours

Chef Lorenzo Seimia

Name: Osteria Verdi

Location: Isernia, Historic Center

Kitchen Type: Traditional Molise dishes with creative flair by the Chef Lorenzo Seimia

This well designed vintage style restaurant offers fine gastronomic experience indoor and outdoor.

Enjoy an Aperitif cocktail in the intimate veranda or satisfy your appetite choosing from a variety of traditional Molise dishes such as hand made pastas, local Molise meet & fish dishes and daily specialties by the creative hands of the Chef Lorenzo Seimia.

Osteria Verdi Lounge

Special dish: Pappardelle al cinghiale and Pasta with Sweet water shrimps

Atmosphere & Vibe :The restaurant offers a well designed vintage warm atmosphere. the staff is very friendly and kind. It is a cool place to come for a sunset drink or a nice good dinner.

Average price per person: 18- 20 Euro wine included

Open From: 07:00 - 14:30 for lunch , 18:30 - last client for dinner

Vintage Chic Desig

Osteria Verdi
Via Marcelli, 160, 86170 Isernia, Italy
+39 347 663 3304 ‎

Enjoy

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STUFFED ARTICHOKE

INGREDIENTS: 6-8 artichokes, extra virgin olive oil, breadcrumbs, grated parmesan, chopped parsley, garlic (to taste), salt, pepper and water.

Prepare the filling of artichokes with: breadcrumbs, chopped parsley, minced garlic (to taste), salt, pepper, parmesan cheese, a bit of water With no oil!

To fill the artichokes seasoned the stuffing should be oil free!

Preparations: Cut the artichoke, leaving about 1 inch of stem.
Whisk from the side of the scales in order to flatten the tips.
Wash them in water and lemon.

Let drain in a colander.
Enlarge the bracts in pairs and inserted inside the filling in

sufficient quantity ... not over!
Continue all the way by stuffing artichokes.

Arrange verticarlmente, with upturned leaves in a pan filled to 1

cm above and 1/2 meters with water, salted to perfection.
Cook over low heat, covered for about 20 minutes, checking

from

time to time, the amount of water. Add if necessary.

Taste a leaf from time to time to check the status of cooking.
Pour just a drizzle of extra virgin olive oil over each artichoke.
Continue to cook, always at low heat and with the lid, for about 1

hour in total.
Check the cooking, turn off the flame and let it rest.
Serve warm.

The prepared Artichokes can be stored in the refrigerator and are good to eat cold.
They can be maintained for two days.

Wine Description

Varietal: 100% Tintilia
Vintage on sale today: 2008

Training method: espalier (rows) with Guyot pruning
Planting density: 4000 vines / ha
Soil: clay and limestone
Alcohol content: 13.5%
Recommended serving temperature: 18 ° C
Annual production: 15,000 bottles

Vinification: maceration of 10 days at 24 ° C.
Refining: in steel for 18 months.

Character:
Deep red, with pale violet. Intense aromas of blackberry and plum on a background of violet. In the mouth it is thick, fleshy and persistent in the delicate freshness of taste, the memories come back of the nose supported by a sweet balsamic note of licorice.

Made by Cantineduva in Larino , Molise.

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