Each time a take a look at a restaurant menu, my eyes, mind and heart linger in the first course section for an extended amount of time. It's really hard for me to decide just one...so I usually opt for two or even three
assaggini-mini portions. Like a recent visit to check out the summer menu at
Palazzo Petrucci.
Chef Lino Scarallo pleased my eyes and palate with these three dishes.
Tortelli stuffed with mussels, spollichini beans, and spring onions.
Potato gnocchi with cappuccio cabbage, oysters and lime.
Spaghettone with creamy zucchini, smoked mackerel, grated egg yolk and orange peel.
Fantastic.
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