The Peterborough Evening Telegraph - - Eating Out -

STARTERS Zuppa di fungi

A porcini broth with mush­rooms and Ital­ian ba­con, served with fresh fo­cac­cia bread.

An­to­nio’s chicken liver pate

Home­made with toasted cia­batta and red onion jam.


Topped with ei­ther: Pea, mint and ri­cotta; Fresh toma­toes, roasted pep­pers, basil and oregano.

MAINS Home­made ravi­oli

Del­i­cate pasta parcels filled with spinach and ri­cotta, served with but­ter and sage.

Chicken Mi­lanese

Flat­tened chicken breast, bread­crumbed and fried, served with salad.

Ni­coise salad

Tuna, green beans, sweet pep­pers, toma­toes, an­chovy fil­lets, salad leaves and free range egg.

Lasagne tradizionale

Lay­ers of egg pasta with tomato, ground beef and lamb and bechamel sauce.

DESSERTS Ti­ramisu

Savoirdi bis­cuits soaked in strong espresso cof­fee and cof­fee liquor with mas­car­pone and cho­co­late.

Gelato ice cream

Au­then­tic Gelato Ar­ti­gianali served with a Car­luc­cio’s wafer.

Panna Cotta

Rum and vanilla flavoured cream with can­died or­ange.

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