Italian Country Food

Italian Country Food
One family’s passion…The story so far…
La Masseria is the culmination of the Ciman family’s passion for good, wholesome
food. The fare is genuine, unpretentious Italian country cuisine prepared and
nurtured, as recipes and traditions have been passed down from one generation to
another.
The word La Masseria means “ the farmhouse”, a homestead typical of Southern
Italy, where fruits, grains, vegetables, are grown, and livestock kept, making it the
embodiment of a completely self-sufficient way of life. La Masseria is where the fruits
of the earth are gathered by the massaro, who ritualizes the process of growing,
reaping and preserving. This is where seasons create the menu, simplicity is chef,
and slow food is a way of life.
This is Lorenzo and Miki Ciman’s legacy, from which sprung La Masseria in1999, in
Stellenbosch on the Blaauwklippen road. Initially started as a boutique cheesery,
from where Miki, a cheese-maker, made and sold her sought-after products, then
quickly extended to a small daytime restaurant as people flocked to sample her
fresh produce, then add a glass of wine or two, and eventually, a restaurant
emerged as people wanted more and more of the delightful goodies that were
made fresh everyday on the premises. In time the cheesery made way for a fullblown Italian restaurant and the cheese operation was moved to other premises in
Stellenbosch. In 2003, Miki, Lorenzo and their family moved La Masseria Restaurant
to an old cellar in Eversdal, Durbanville, as the farm on which La Massseria was
started, was sold. An apt move as this venue is an historical site, which is in keeping
with the rustic appeal of the family’s restaurant. The Ciman’s daughters, Paola and
Kiki slowly took over the apron strings and ownership of La Masseria in Durbanville,
guided by their wonderful Italian heritage.
La Masseria enjoyed 9 successful years there, but on the meantime Miki stumbled
upon a run-down house along the R44 , and the family decided to bring La
Masseria “home” to Stellenbosch and opened Agriturismo La Masseria in
November 2010.
With the Durbanville restaurant being sold in October 2011, the Ciman family has
decided to concentrate solely on La Masseria Stellenbosch , located within an old
farmhouse on the R44, outside Stellenbosch, which includes:
La Masseria Restaurant & Deli with Miki’s cheese-making and Lorenzo’s charcuterie
On the property we have as neighbours: The Tack Shack (equine accessories), the
Family Farm (animal play farm) and Peppino’s (cement garden furniture).
La Masseria is proud to have a loyal base of customers, who have supported us
since the Stellenbosch days, followed us to the Durbanville area and now back to
the current venue, all the while enjoying the quality of the authentic Italian food
served in the restaurant and sold at various food shows and famers markets, the
family’s sincere and natural hospitality, and from time to time, the delightful musical
entertainment so ingrained in its tradition. Today, la famiglia comes together to
produce fresh homemade pasta, bread, preserves, Italian meats (made by the
inimitable singing host, Lorenzo Ciman), marinated goodies and, of course, the
delectable Italian cheeses, some made on the premises and others outsourced by
Miki.
With breathtaking views over the Helderberg, it is no wonder that La Masseria is also
a popular venue for parties, corporate functions and weddings. Feel free to chat to
us about your special occasion.
La Masseria also offers cooking classes and Italian charcuterie workshops from time
to time, as well as a selection of their products for sale (on order), e.g fresh pasta,
Italian homecured meats, fresh bread, etc. And, a food-to-go Menu is also
available for you when entertaining at home: simply order 48hrs in advance from
our various lasagnes, pasta dishes , as well as the Antipasto and Italian snack
platters.
Miki, Lorenzo and family are hands-on, and together with a small core staff, take
special care with each and every dish, which they prepare fresh for you each time.
Remember good food takes some time, so sit back , relax and enjoy the dolce vita,
while we endeavour to tickle your tastebuds.
021 881 3654
info@lamasseria.co.za
www.lamasseria.co.za
Trading Hours, vary seasonally:
Open Tues – Sun Lunch, Dinner / Closed Mondays
We also cater for weddings, parties, corporate events.
Ask about our special group menus
and food-to-go and platter menus.
10% service charge on tables of 8 and more
Corkage R30 per btl
Visa , Masters, Debit cards welcome. Regret no Diners or Amex
Panini
(Gourmet Italian Sandwiches)
Parma
65
Our homemade Ciabatta with Mascarpone, Mozzarella, Parma Ham and rocket,
served with mixed greens
Vegetariano
52
Our homemade Ciabatta with mixed roast vegetables, Pesto and homemade
cheese, served with mixed greens
Contadino
55
Our homemade Ciabatta , topped with scrambled eggs, fried Pancetta and
tomato, served with mixed greens.
Antipasti e Insalate
Prosciutto Crudo e Melone (seasonal)
99
A classic Italian starter of sweet melon and Prosciutto crudo
Vitello Tonnato
85
Cooked veal thinly sliced, served at room-temperature, with a Tuna and
caper sauce, garnished with lemon slices and capers
Sfoglia di Mozzarella al crudo
67
Handcrafted Mozzarella Fior di Latte sheet, stuffed with Ricotta, Parma ham
and Mascarpone, drizzled with extra virgin olive oil, served with baby tomatoes
and olives
Bruschette
62
Bruschetta (toasted La Masseria bread, garlic and olive oil), topped with a
variety of seasonal ingredients – ask your waiter
Caprese
59
Homemade Fior di Latte Mozzarella , interleaved with tomatoes in season, and
dressed with olive oil and sweet basil.
Insalata Tricolore
58
Summer salad of sauteed baby marrows, cherry tomatoes and crunchy green
beans tossed in homemade basil Pesto, with basil and lettuce leaves
Antipasto Misto
starter 69
main 92
A platter of La Masseria homemade pickles, cured meats, grilled vegetables,
cheeses and fresh bread
(not served when the Antipasto buffet is available)
Carpaccio di Manzo
75
Raw, free-range Stellenbosch beef, sliced impossibly thin, drizzled with
lemon juice, and SA extra virgin olive oil, with rocket and Parmesan shavings
Insalata Italiana
55
Fresh mixed lettuce leaves, carrots, celery, tomato, cucumber, olives,
mozzarella
Add a grilled chicken breast (strips)
18
Panzanella
58
Variety of tomatoes in season, red peppers, onion, celery, anchovies, sweet
basil, garlic, and olives, tossed with toasted garlicky La Masseria bread
Formaggi
Cheese platter with preserves and crackers
for one
OLIVES - dressed with olive oil, and herbs
65
for two
92
20
Sunday Antipasto Buffet
A buffet table laden with all La Masseria’s delectable goodies which have
made us famous! Our Antipasti items include some old-time favourites:
home-made and imported cheeses, marinated veggies & pickles, Caprese
salad, frittata, chicken fillets, baked fish, uova sode, Lorenzo’s home-cured
Italian affetati (cured meats) , and there is also a hot Pasta dish of the day.
R 165 p.p.
No sharing
This buffet is also available on other days for bookings of 20 pax minimum
Pizza
(not available on a Sunday lunch)
All our Pizzas are hand-rolled, and are traditionally made using only quality
authentic ingredients, in a wood-fired oven. We make our own fresh Fior di
Latte Mozzarella. We do not stock fruity items for toppings. (an Italian no-no).
Kids pizzas are also available.
Bianca
38
(No Tomato) Mozzarella, Garlic, Olive oil
Margherita
49
Pomodoro, Mozzarella, oreganum
Fior di Latte
60
Pomodoro, Mozzarella Fior di Latte , cherry tomatoes and fresh basil
Capricciosa
85
Pomodoro , Mozzarella , Country ham, Mushrooms, Olives, Artichokes
Crudo di Parma
95
Fresh Baby tomatoes, Mozzarella Fior di Latte , Parma-style Ham, and
rocket
Ortolana
70
Pomodoro, Mozzarella, grilled Mediterranean vegetables, sautéed
onions, mushrooms
Alla Lorenzo
89
Pomodoro, Mozzarella, Salamino, Italian anchovies, olives, garlic
Salsiccia
62
Pomodoro, Mozzarella , homemade Italian pork sausage
Porchetta
95
Pomodoro, Mozzarella , Salamino, homemade Italian pork sausage,
Country ham
No substitutes on pizzas
Extras:
Garlic, sautéed onions, Pesto
Mushrooms, Fresh tomato/baby tomatoes,
Grilled vegetables, Rocket,
Salame/Salamino, Pancetta, Italian Sausage,
Mozzarella Fior di Latte
Country Ham, Anchovies, Capers,
Olives, Grana, Artichokes, Gorgonzola,
Parma Ham
5
8
11
13
13
17
25
Pasta
Fresh pastas are home-made
with durum wheat flour and free-range eggs.
Sauces are made fresh daily , from the finest ingredients
Tris di Pasta
110
A trio of 3 speciality Pastas - kindly ask you waitron for details.
Spaghetti Filanti
78
Spaghetti tossed with cherry tomatoes, rocket, garlic, basil and Stracciatella
(creamed Mozzarella)
Tagliatelle Verdi al Gorgonzola
90
Green Tagliatelle, smothered in a Gorgonzola and cream sauce, garnished with
pecan nuts
Ravioli di Carne al Prosciutto
95
Home made pasta squares filled with a farce of roast meats and served with a
creamy Parma ham sauce
Tagliatelle alla Primavera
86
Green & yellow Tagliatelle, tossed with peas, ham, olive oil, garlic, and a dash of
Napoletana, with herbs.
Panzerotti alla Napoletana
88
Half moon shaped pasta filled with creamy spinach and ricotta and served with
a slow-cooked tomato, garlic, olive oil and basil sauce
Penne ai funghi e pomodorini
86
Penne tossed with baby tomatoes, mixed mushrooms, olive oil, garlic and a
selection of fresh herbs.
Spaghetti aglio, olio e peperoncino
65
Spaghetti, simply prepared with extra virgin olive oil, fresh garlic and chilli
Tagliatelle al ragu Bolognese
84
Fresh Tagliatelle, served with our traditional slow-cooked pork, beef and
tomato ragu’
Panzerotti al Gorgonzola
97
Half moon shaped pasta filled with creamy spinach and ricotta and served with
a delicate cream and Gorgonzola sauce, topped with pecan nuts.
Linguine ai Frutti di Mare
110
Linguine tossed with the chef’s selection of seafood, tomato, garlic, parsley,
white wine and chilli.
Ravioli di Carne alla Napoletana
88
Home made pasta squares filled with a farce of roast meats and served with a
slow-cooked tomato, garlic, olive oil and basil sauce
Gnocchi di Patate
88
Hand-made potato Gnocchi served with either Napoletana sauce or a burnt
butter & sage sauce.
Linguine al Pesto
86
Linguine smothered in a fresh basil pesto, topped with toasted pine nuts,
Parmesan shavings and rocket
* See our blackboard Specials
Secondi
Mains
Tagliata di Manzo
130
Strips of matured free-range Stellenbosch beef, served on a bed of
rocket, with lemon, black pepper and olive oil , accompanied by handcut potato wedges
Vitello ai Porcini
130
Veal escallopes pan fried in with wild porcini mushrooms, white wine
and served with linguine aglio e olio, and seasonal vegetable.
Saltimbocca alla Romana
120
Escallopes of Veal topped with Parma ham and sage, pan fried in butter
and white wine. Served with linguine aglio e olio (olive oil, parsley, garlic,
chilli) and seasonal vegetable.
Vitello al Limone
115
i
Veal escallopes pan-fried in butter, lemon and parsely , served with
Insalata Tricolore (sautéed green beans baby marrows, cherry tomatoes)
and sautéed baby potatoes.
Fegato alla Veneziana
95
Paper thin slices of Veal liver cooked on a bed of butter sautéed onions,
with a dash of balsamic vinegar. Served with linguine aglio e olio and
seasonal vegetable.
Pollo impannato
85
Crumbed and fried chicken fillet served with hand cut fried potato
wedges and fresh greens. Served with creamy mushroom sauce.
Zuppa di Pesce
95
A hearty, seafood stew, with mussels, clams, calamari, fish and prawn,
with a hint of tomato, garlic and chilli. Served with garlic bruschetta.
Pesce del Giorno
115
Linefish of the day, grilled with lemon butter, served with white
wine risotto, and seasonal vegetable.
* See our blackboard Specials
Contorni
Sides
(not available as mains)
Verdure del giorno – seasonal vegetable of the day
Patate fritte – hand cut potato wedges
Linguine aglio e olio – tossed in olive oil, garlic and parsley
Insalata – fresh garden side salad
Salse – sauce on the side:
Creamy mushroom, Gorgonzola cream, mushroom Napoletana
10% service charge on tables of 8 and more.
Master, Visa and debit cards accepted
20
22
20
22
20
Dolci
Desserts
Tiramisù
47
The best Tiramisu ever... Italian finger biscuits soaked in
organic espresso, topped with a homemade Mascarpone cream.
Cannoli
38
Traditional Sicilian pastry tubes stuffed with a creamed ricotta, orange
preserve, nut and choc chip filling
Cassata
44
A traditional Sicilian layered ice cream, served with brandied fruit and
nuts.
Bacione al cioccolato
42
Big Italian kiss of vanilla ice cream enrobed in chocolate – served with a
dark chocolate sauce.
Salame al Cioccolato
45
Dark chocolate, toasted nuts, biscuits and cream rolled into a
decadent dessert, served with vanilla ice cream
Coppa Masseria
38
An Italian sundae of vanilla ice cream, white chocolate sauce and
homemade red wine & berry coulis.
Meringata di Frutta
45
Crunchy vanilla meringue, topped with a Mascarpone and
Frangelico crème, and fresh fruit
Crostata di Limone
40
Ricotta, lemon and Limoncello cheesecake, with shortcrust pasty,
topped with fresh cream and lemon zest
Don Pedro
Kahlua, Amarula, Whisky *, Frangelico
(single)
(double)
32
42
*additional charge for premium brands
Restaurant & Deli * Cooking Classes * Cheesemaking courses*
Charcuterie Workshops