サンダニエッレの生ハム 手切りで。ヤリイカとボタン海老のセモリナ粉揚げ。
Prosciutto. Calamari and prawn fritter.
温野菜のにんにくアンチョビソース。花ズッキーニの詰め物、山うど、ひげ付ヤングコーンのフリット。
Vegetables in garlic and anchovy sauce. Stuffed Zucchini blossoms( with mozzarella cheese), mountain udo(asparagus-like vegetable), and young corn fritter. Both are very good!
野菜のラグーとモツァレラあえタリオリーニ、バジリコ風味。ストロッツアプレティ、白胡麻と季節野菜、ゴルゴンゾーラのクリームソース。
Tagliolini with vegetable ragu and mozzarella. Strozzapretti with white sesame and vegetables in gorgonzola cream sauce. The hand-made strozzapretti has nice chewy texture which I like, but the white sesame is a bit too heavy, and not much of gorgonzola taste.
カボチャとリコッタを詰めたトルテローニ、生トマトとクリームのソース。穀物、豆、野菜たっぷりのリゾット。ふっこの塩焼き。Tortelloni stuffed with pumpkin and ricotta cheese, fresh tomato cream sauce. Legumi risotto. Grilled sea bass.
デザートの盛り合わせ、チョコレートティラミス、ミルクアイス、バナナパンナコッタなど。 Chocolate tiramisu, milk ice-cream, pudding, banana panna cotta(in a glass) etc. Shared between 5 people, including wine, about 8000yen each.
Alla Cucina Del Sole
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