19. August 2019
Our summer menu is finally here, and it has undergone a complete transformation compared to previous menus. We are introducing a new concept at La Bottega di Finestra. We have omitted the main course category, but do not worry about losing those dishes. We decided to focus even more on freshness. And that is why we are going to prepare the main courses for you to order, and with just what the guest has purchased at the counter. Whether you pick fresh fish, an aged steak, or a slow-cooked stew with a variety of flavor combinations, our chef promises you have something to look forward to!
And what else has changed? Come and taste, for example, a classic Italian minestrone soup with lentils, buckwheat, basil pesto and pecorino primo sale.
As an appetizer, we will offer a fresh sea bass ceviche with red onion and pressed cucumber, in a sweet-sour pickle marinade. Or try the beef tartare with truffle mayonnaise, grated with dried yolk, hazelnuts, and moliterno cheese.
A novelty that we really enjoy is farrotto with green peas and spianata. What is it? Farrotto is like Italian risotto, but made from wheat. Believe us, you’ll love it!
Mezzi rigatoni with octopus ragout is our new pasta dish. We put the octopus in the ragout raw to let lots of flavor into the sauce. Or taste the smoked potato ravioli with truffle butter and dehydrated ricotta.
Slowly but surely, mushroom season finally begins. Now you can savor porcini risotto with stracchino cheese and thyme.
One pasta that we enjoy for its simplicity is tagliolni with tomato sauce, prepared from fresh tomatoes with ginger and burrata mixed with pesto. You will enjoy the beauty and flavor of every ingredient in this dish. It’s wonderful.
Come taste the new menu, particularly our specially prepared main courses