IRPINIA’S FLAVOURS AT GRAND HOTEL MINERVA – FLORENCE
Thursday 5th, Friday 6th and Saturday 7th of February, from 19.30 till 22.30 at I Chiostri Restaurant, the chefs of the Restaurant “Taberna Vugli” from San Stefano di Sole – Avellino will prepare for all lovers of the good cuisine, a wide range of specialties from Irpinia’s regional cuisine.
Choices for all tastes in the piccola carte and in the two tasting menus -also containing fish-made dishes- (1 starter, 1 soup, 1 first course, 1 second course, a wide assortment of sweets at 35€ or 2 starters -1 soup - 1 first course, 1 fish second course and 1 meat course + selection of heavenly seweets 40€)
Here are some proposals from the menu: to begin with, Codefish with salad, Curly endive pie stuffed with Cetarese tuna fish eggs or Pepaina with vinegar (a type of pepper) stuffed with cooked wine must. To continue with, there is the Minestra Maritata (traditional “marriage soup”, wild greens wedded with white beans), Lentils and Montella chestnuts, Gragnano fusilli with Genovese sauce, Noodles with pork-cheek sauce, Irpine hazelnuts and broccoli.
Among the meat courses Cappello del prete alla pizzaiola, La Maialata di casa Vulgi, Guinea Fowl with lentils and Irpinian truffle or Baccalà alla pertecaregna con peperone crusco.
Dulcis in fundo: Babas (sponge cake steeped in rum syrup), Lemon Zeppoline with ricotta cream, Soft Mostacciolo cake and Caprese with ricotta and pears.
Reservations are welcomed. For information and reservations: Grand Hotel Minerva Piazza Santa Maria Novella Firenze 055 27230 info@grandhotelminerva.com
Thursday 5th, Friday 6th and Saturday 7th of February, from 19.30 till 22.30 at I Chiostri Restaurant, the chefs of the Restaurant “Taberna Vugli” from San Stefano di Sole – Avellino will prepare for all lovers of the good cuisine, a wide range of specialties from Irpinia’s regional cuisine.Choices for all tastes in the piccola carte and in the two tasting menus -also containing fish-made dishes- (1 starter, 1 soup, 1 first course, 1 second course, a wide assortment of sweets at 35€ or 2 starters -1 soup - 1 first course, 1 fish second course and 1 meat course + selection of heavenly seweets 40€)
Here are some proposals from the menu: to begin with, Codefish with salad, Curly endive pie stuffed with Cetarese tuna fish eggs or Pepaina with vinegar (a type of pepper) stuffed with cooked wine must. To continue with, there is the Minestra Maritata (traditional “marriage soup”, wild greens wedded with white beans), Lentils and Montella chestnuts, Gragnano fusilli with Genovese sauce, Noodles with pork-cheek sauce, Irpine hazelnuts and broccoli.
Among the meat courses Cappello del prete alla pizzaiola, La Maialata di casa Vulgi, Guinea Fowl with lentils and Irpinian truffle or Baccalà alla pertecaregna con peperone crusco.
Dulcis in fundo: Babas (sponge cake steeped in rum syrup), Lemon Zeppoline with ricotta cream, Soft Mostacciolo cake and Caprese with ricotta and pears.
Reservations are welcomed. For information and reservations: Grand Hotel Minerva Piazza Santa Maria Novella Firenze 055 27230 info@grandhotelminerva.com
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