Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers rave about the cheesecake, calling it a must-try, while the overall vibe is one of rustic, heartfelt simplicity that makes every dish feel like a warm embrace.
“And to finish lightly, cheesecake, and then we finish with a citrus liqueur. Citrus fruits produced on site. Ah, how relaxing this place is, guys. It's really worth it, you eat very well and you also pay a fair price. The fixed menu costs €40 per person, drinks excluded, but above all you come to Essenia to relax. Look, I don't even have a wrinkle anymore.”
What creators say
1 creator has covered Essenia Dimora Rurale. Most active: Where The Foodies Go
Essenia Dimora Rurale is a fantastic place immersed in the Molise countryside, where you eat very well, pay a fair price, and above all come to relax.
Dishes mentioned
Bruschetta di Lonzardo di Maialino Nero
Bruschetta with lonzardo of black pig, Casertana breed. And know that anyone who doesn't eat the fat, even the ham fat, is banned from this channel. I've lost words. You know that if an animal eats well, the fat is something... But you see when I die, what perfumed fat I eat, I eat very well. Lonzardo, guys, is something worth the trip here.
Mortadella di Maialino Nero
Now we taste the homemade mortadella of black pig.
Pizza con Verdure, Kenelle di Ricottina, Pampanella, Caciocavallo, Frittatina e Prosciutto
Pizza with vegetables, ricotta quenelles, pampanella, caciocavallo, frittatina, and ham.
Pampanella
Ah, we finally got the real pampanella. Typical dish of San Martino in Pensilis, based on pork spiced with garlic and chili. It's found everywhere in Molise. Yesterday at lunch we tasted a tuna pampanella, and now we taste the real one. You could eat a whole tray of this. The meat is delicious, melts in your mouth. Lots of pepper, a hint of spiciness, but very little. This is one of the symbolic dishes of Molise land cuisine that you absolutely must try.
Zuppa di Legumi con Caciocavallo
Our legume soup with caciocavallo. It's a spring soup, paradoxically fresh, even though it's a soup, and then the caciocavallo gives it that boost of life that never hurts.
