CENE A TEMA at Pantagruel.
About the homeland of the state Italian flag, King of Cheeses Parmigiano Reggiano, Balsamic Vinegar, Prosciutto di Parma and many local salumni – Emilia-Romagna. In addition, pasta is cooked here like nowhere in the world: lasagne, tortellini, Bolognese sauce are also originated from Emilia-Romagna. Costantino Passalaqua has decided not to reproduce the old classics this time but to show the modern region’s cuisine. The chef will cook a starter from tuna, a pasta (local specialty – tortellini with “tails”), sturgeon, lamb’s shank and ice cream with parmesan. Our sommelier picked up an excellent accompaniment – the Emilia-Romagna wines form Tre Monte and Ca' De Noci.
Reserve tables in advance.