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Authentic and chic trattoria cuisine, made with the best products, concocted by Chef Alberto Penati.
A designer of pasta from several famous tables (Il Carpaccio at the Royal Monceau in Paris, Excelsior in Venice, Harry's Bar in London, etc.), Alberto, is crafting an authentic but chic cuisine from the best products of the Boot. On start, the essential sipped (cocktail based on white wine and Apérol or Campari) with beautiful mouth-watering parmesan (aged 36 months, is du, cod cream, caponata, home gressins). To follow, entries (proposed in original version, like the rest of the card): cappon magro (tiède salad of crustaceans, fish, vegetables and eggs), carciofi e lattuga (fondants artichokes and Romaine lettuce) or tartara di (tuna tartare). The pastas di Verrigini from Abruzzo are extended in several recipes: zucchini and poutargue, lemon and shrimp or sardines, an unavoidable of the genus with their roasted breadcrumbs. Risotto, fresh linguines in truffles, or stuffed ravioli complete the list of piatti piatti, while the secondi offer osso buco alla milanese, seafood frying, côtes lamb ribs, and piémont bœuf. It's légèreté with a granité of grapefruit, or the gourmands with the dessert praline. A serene frame of the Parisian Grand Hotel, a superb map of Italian wines and well calibrated service carried out brilliantly by Sandro Funaro, which should not hesitate to ask for advice. Only caveat, high prices that would shout the real Italians…
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Le sommelier nous a fait découvrir une perle du Friul . merci