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Personal Chef
you can taste this menu directly to your home

Summer menu

Appetizer: Crispy provola cheese and maize with creamed new zucchini, crispy bacon and basmati rice.
First course: Basket of pasta with ricotta and asparagus balls and soppressa.
Sliced potatoes with mixed vegetables and cream of celery.
Second course: Tortelloni di magro pasta with spinach and salted eggnog.
Pork loin al sale affumicato (smoked salt) with rosemary, fennel and saffron sauce.
Dessert: Chantilly cream cake with limoncello.
Coffee and digestive liquors.

AlbertoBerto

Cona
joined GNAMMO on 6 years, 10 months
28 voti
Cuoco
AlbertoBerto
maorn

Alberto sempre grande chef, devo purtroppo sottolineare i piatti un po' freddi ma comprensibile visto il numero di persone da gestire in due..Anche il locale un po' freddo per le temperature esterne. Bravo in ogni caso!!

None,None
Loreo Rovigo
Throughly restored in the Venetian style, this elegant historic villa is immersed in the marvelous setting of the Po River delta and harks back to a time when wealthy Venetian families favored the area as the location for their country homes. They were reached along navigable canals, like the one that runs in front of Mario and Bartolomeo’s home, complete with its own private dock from where one can set out to discover the great rural beauty of the surrounding landscape.
€ 60.00 per person

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