hits counter

The Menu

The seasonal menu, with a cover inspired by the great Renaissance artist, Giuseppe Arcimboldo, offers a selection of dishes created using prime regional products sourced from all over Italy thus the discerning client is taken on a truly gastronomic tour of that country.


ANTIPASTI

Sicilian raw red king prawns with marinated vegetables.

Classic vitello tonnato from Alba.

Culaccia di Parma « Salumifico Rossi » (24 months cured ham), Mantua melon.

Aubergine pulp with scampi, Pachino tomatoes and croutons.

Artichoke salad, smoked ham, parmesan and rocket salad.


PRIMI PIATTI

Two tomatoes and gambas Vialone Nano risotto.

Home-made trofie with classic Genoa pesto sauce.

Maccheroni " monograno " Felicetti with artichokes and smoked scamorza cheese.

Spaghetti kamut Felicetti with sardines, Sicilian style.

Home-made pappardelle with Venetian duck ragu.

Linguine Felicetti with roasted peppers and squids sauce.

Spinach and zucchini penne with chili pepper.


CARNI E PESCI

Roasted Mediterranean octopus with chickpeas and herbs.

Selection of fried prawns, scampi, squids and zucchini.

Seared red tuna with Napolitan ratatouille.

Veal t-bone with artichokes, olives and basil.

Beef tagliata with aromatic herbs and braised lettuce.


      FOLLOW US


© PENATI AL BARETTO. ALL RIGHTS RESERVED.


Website designed and developed by INQSYS