Da Albertone Restaurant: New Know-How from Maestro
nikname34, 3 October 2012
Luca Pellino keeps surprising those who appreciate his talent. This time, the special offer includes both classic dishes and authors novelties
Luca Pellino keeps surprising those who appreciate his talent. This time, the special offer includes both classic dishes and author"s novelties.
For instance, the Chef of Da Albertone restaurant offers to try variation of Nicoise salad: with tuna fillet Blue Fin, young potatoes and quail egg or classic Italian dish "Saltimbocca alla Romana": veal fried with sage and prosciutto crudo, served with airy mashed potatoes and Demi-Glace sauce.
For those who like real homemade pasta there is Fettuccini with home smoked salmon, zucchini julienne, olives and tomato concasse in cream sauce.
Dolci Della Casa carte has been complemented with Tarte Tatin - a warm apple pie with a ball of homemade vanilla ice-cream.
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