Starters Local Beef Tartar with Crunchy Vegetables and Shaved Parmesan Vitello Tonnato

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Starters Local Beef tartar with crunchy vegetables and shaved Parmesan Vitello Tonnato - Cold veal with tuna sauce Roasted duck foie-gras escalope, date cream , vermouth jelly and pain brioche flavored with star anise The 4 Seasons "Spring" Green asparagus tips from Santena, aromatic herb and water-weed salad, sabayon sauce based on scampi and roasted scampi Scallop carpaccio, stracciatella, sofly cooked egg and blended peas First courses “Plin” agnolotti stuffed with three roasts meat “Tajarin” (thin tagliatelle) with sausage ragoût Risotto with broad beans and peas served with Pecorino cheese fondue brown sauce Spaghettoni allo “Scoglio” (Big spaghetti served with seafood and fish ragout) - (20 minutes) Ravioli filled with prawns served with green asparagus and hazelnuts Potato gnocchi (dumplings), cod-fish, artichokes and olives Fish main courses Sicilian red prawns in tempura with lemon jelly Fish of the day, opposite-leaved saltwort, artichokes and capers Meat main courses Grilled “Fassona” beef sirloin cooked rare, red wine sauce and vegetables (for 2 people) Braised tender cut of beef served with mashed “Alta Langa” potatoes, sweet and sour onions from Tropea and cucumbers Roasted pigeon, Albufera sauce, Spring onion and spinaches Roasted lamb , broad beans, ricotta cheese and wild fennel Cheese from the trolley selected by “Franco Parola” Traditional Menu Vitello Tonnato - Cold veal with tuna sauce &&& “Plin” agnolotti stuffed with three roasts meat &&& Braised tender cut of beef served with mashed “Alta Langa” potatoes, sweet and sour onions from Tropea and cucumbers &&& Hazelnut Tiramisù Tasting Menu Scallop carpaccio, stracciatella, sofly cooked egg and blended peas &&& Risotto with broad beans and peas served with Pecorino cheese fondue brown sauce &&& Sicilian red prawns in tempura with lemon jelly &&& "Un bicchiere di caffè" (dessert based on coffee and cream) Full Tasting Menu The menu is available for the whole party Green asparagus tips from Santena, aromatic herb and water-weed salad, sabayon sauce based on scampi and roasted scampi &&& Roasted duck foie-gras escalope, date cream , vermouth jelly and pain brioche flavored with star anise &&& Potato gnocchi (dumplings), cod-fish, artichokes and olives &&& Ravioli filled with prawns served with green asparagus and hazelnuts &&& Fish of the day, opposite-leaved saltwort, artichokes and capers &&& Roasted pigeon, Albufera sauce, Spring onion and spinaches &&& Fruit and vegetable salad &&& "Tubo croccante"(crunchy dark chocolate cornet filled with Gianduja mousse, served with cardamom ice-cream).

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Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
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Degustation Faccio Io
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