PAMPERO

Welcome dishes

• Composition of raw fish and shellfish 
• Steamed sea fish with ginger and nori seaweed
• Steamed octopus with “ratte” potatoes cream and wasabi
• Sea trilogy in different cooking techniques
• Scallops, spinach, saffron and dehydrated tomato
• Eggplant parmigiana with squids light soup
• Piedmont fassona Tartare with tuna sauce 
• Homemade pate, foie gras escalope and dates

Our pastas and risottos

• Risotto, squid fillets, parsley and ginger green cream (min. 2 people)
• Fesh Strozzapreti pasta in spicy fish soup
• Salted codfish Casoncelli, tomato and anchovies coulis
• Tagliolini pasta, cleaned out lobster with pineapple and cherry tomatoes
• Gragnano paccheri pasta with squids and Taggiasche olives
• Tortelli with strachitunt cheese fondue, beetroot and almonds
• Tagliolini pasta with lab and mint

Our fish

• Steamed salmon, courgette flowers and asparaguses
• Au gratin salted codfish with polenta and olives
• In foil sea bass with artichokes and potatoes
• Steamed prawns, artichokes flan and curry
• Warm sturgeon carpaccio, spinach and saffron

Our meat

• Beef fillet morsels, Tropea onions fondue
• Guinea fowl breast marinated in wine cooked at low temperature
• Cheeses and jams palette