DA VITTORIO SAIGON FOOD MENU

DESCRIPTION
ALLERGIES ; 7. Milk and products thereof (including lactose), except:
(a) whey used for making alcoholic distillates including ethyl alcohol of
agricultural origin
1. Cereals containing gluten, namely: wheat (such as spelt and khorasan (b) lactitol
wheat), rye, barley, oats or their hybridised strains, and products thereof,
except: 8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus
(a) wheat based glucose syrups including dextrose avellana), walnuts (Juglans regia), cashews (Anacardium occidentale),
(b) wheat based maltodextrins pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts
(c) glucose syrups based on barley (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or
(d) cereals used for making alcoholic distillates including ethyl alcohol of Queensland nuts (Macadamia ternifolia), and products thereof, except
agricultural origin for nuts used for making alcoholic distillates including ethyl alcohol of
2. Crustaceans and products thereof agricultural origin
3. Eggs and products thereof
4. Fish and products thereof, except: 9. Celery and products thereof
(a) fish gelatine used as carrier for vitamin or carotenoid preparations
(b) fish gelatine or Isinglass used as fining agent in beer and wine 10. Mustard and products thereof
5. Peanuts and products thereof
6. Soybeans and products thereof, except: 11. Sesame seeds and products thereof
(a) fully refined soybean oil and fat
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural 12. Sulphur dioxide and sulphites at concentrations of more than 10
D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated
from soybean sources for products as proposed ready for consumption or as reconstituted
(c) vegetable oils derived phytosterols and phytosterol esters from according to the instructions of the manufacturers
soybean sources
(d) plant stanol ester produced from vegetable oil sterols from soybean 13. Lupin and products thereof
sources
14. Molluscs and products thereof
The menu at Da Vittorio Saigon faithfully adheres to the culinary program at Da Vittorio’s flagship three-Michelin-star restaurant
in Brusaporto, Italy. Among the signature dishes is the mouthwatering “Vittorio Style Paccheri Pasta,” featuring a rich, creamy
tomato sauce that is warmed tableside in a copper pan while fresh parmesan cheese is added by the spoonful.

Another signature, “Egg à la Egg,” has a reputation for single-handedly earning Da Vittorio its third Michelin star in 2010. Delicate
and full of flavor, the dish combines free-range hen and quail eggs, salmon roe, and potato mousse, and is topped with Oscietra
caviar. Other dishes on the multi-course tasting menus (or à la carte menu) prominently spotlight fresh seafood.

Da Vittorio Saigon Executive Chef Matteo Fontana has worked closely with the Cerea family in their Brusaporto restaurant, and
he plans to regularly update the menu and consistently employ the freshest and highest-quality ingredients, with a focus on
seasonality.
 Amouse bouche (finger)

PLAY YOUR GAME BEETROOT RAVIOLO TUNA TART

- foie gras terrine - Beetrot slice filled wth - Homemade tart

- cherry jam - Creme cheese - Tuna tartare
- Coconut glaze - Chives flowers - Avocado sauce
- Passion fruit sauce
- Olive oil powder
 Bread selection

BREADSTICKS

- Homemade focaccia HOMEMADE MULTICEREALS BREAD

- Puffed parmesan cheese (SERVED JUST WITH THE PACCHERO)
- Organic charcoal
- Original grissini
In the tradition of Vittorio
Italian gazpacho, prawn & lemon curd DISH DETAILS

- carabineros; from Spain marinated in salt and lemon and oil

- lemon curd; made with egg yolk, bisque lemon and oil

- tomato gel; tomatoes juice thickened with gelatine

- Gazpacho foam; we make a normal Gazpacho without bread and we mix it with soy
lecithine to make it foamy

- Green apple and fennel salad; cutted in julienne style, seasoned with salt and oil

- Basil leaves
Prawn head at the bottom

Fish fork and soup spoon

2,4,7,8,14

Red prawn served with lemon curd,

gazpacho foam, green apple and
fennel salad
TUNA SPAGHETTO DISH DETAILS

Tuna ; fillet of tuna fro Japan cut as a spaghetto, seasoned with lime zeste, oil,
salt, pepper

Bagna cauda sauce ; tipical sauce/dipping from Piemonte (north of italy), it is

made with garlic and anchovies, in Da vittorio we add some cream to make it
lighter than di tipical one.

Pistachio dust;

Grated lime skin ; lime zeste

Dish positioning To garnish ; parsley leaves

fish fork and starter spoon Suggest to the guest to mix everything like a normal spaghetto

4,7,8

Tuna spaghetto served with bagna

cauda sauce and pistachio dust
BEETROOT LANGOUSTINE DISH DETAILS
Langoustine; from France , it is panfried and than glazed with beetroot juice,
made with rasberry vinegar and beetroot juice.

Fresh burrata cheese; is an Italian cow milk cheese, Burrata is essentially a shell
of mozzarella wrapped around a lush mixture of cheese curds and cream all
formed into one supple, malleable ball
We just cut it and than we season it with oil and pepper

Thinly flowers; panseared with oil, lime and salt

Brioche bread; toasted croutons at the bottom

Thicker side of the plate on the right

fish fork and starter knife

1,2,3,7,9,12

Panfried langoustine glazed with

beetroot, thinly flowers and burrata
cheese
Mediterranean turbot, coconut DISH DETAILS

Turbot : is a flat fish from mediterranean sea, panseared with butter.

Coconut milk : coconut milk; we make it sour, adding a small quantity of lime
juice.

And:
- Smoked mackerel eggs
- lump fish eggs

Arugola oil; infused oil (with arugola leaves) and fresh leaves at the top.

Dish positioning

Fish fork and starter spoon

4,9

Pan seared turbot, lime coconut milk

,Smoked mackerel caviar and lump fish
caviar
EGG A LA EGGS
Glass in front the guest
Caviar spoons and spoon holder
3,4,7
Raise the glass and explain every single
ingredients, starting from the bottom
DISH DETAILS
From the bottom ;
Homemade apple jam ; with a little sugar
Sour cream ; with lime
Salmon roe ; lightly smocked
Poched quail eggs; 10 sec
Scrambled chicken eggs ;
Potato foam ; (potatoes cream then siphon)
chives ;
Caviar ; Royal Oscietra caviar (Russian)
We help the guest to pour on top of the dish the caviar, than we give the spoon
on guest’hand
Tell to the guest to deep the spoon till to the end of the cup to pick easily every
single ingredient.
DA VITTORIO STYLE PACCHERO
Show the pan to the guest before to
start the seasoning
Golden fork and Golden spoon
1,7
Read tomato sauce’s explanation on
the right
DISH DETAILS
Pacchero pasta from italy ; pasta maker is Mancini
Tomatoes sauce ; The tomato sauce is made with 3 different types of tomatoes
chosen during the year according to the season (red cherry tomato;yellow cherry
tomato pachino, and italian jar tomato that they made for us) cooked separately
for 30m then mixed for another half hour
Parmesan cheese ; 24 month aged ; we call it granello cheese, because we make
it with a special machine that grated the cheese bigger than the normal one, it
allows a creamy and clearer final sauce.
Fresh basil
Before pacchero comes we must prepare on the trolley service, the pacchero
mise en place ;
1 couple of big spoon (pacchero spoons)
1 clean white napkin ( we use the old one)
Cooker
And a round trail with parmesan cheese and 3 kind of chili pepper
-big red chili pepper ( soft )
-small chili pepper (medium)
- Yellow chili pepper (hard)
PUMPKIN BLACK COD DISH DETAILS

Black cod ; from Antartic sea which is panseared on one side and then roasted

Pumpkin creme brulee ; which is made with pumpkin cream and mustard, then
we caramelized it with brown sugar like a classic creme brulee before to plate
the fish

Pickled mushrooms ; king oyster mushrooms in brine ( vinegar, white wine, salt,
sugar and herbs)

Wild mushrooms broth ; different kinds of mushrooms (shitake, king oyster,

Pour the sauce keeping the jar in the etc..) sliced and roasted, than infused with soy, red wine, water and vegetables
same point. at 90 degrees for 12 hours.

Fish fork and starters spoon

Suggest to the guest to use the spoon to eat it, beacuse with it the guest can pick
up every single ingredients included the broth
3,4,9,10,12

Antartic black cod topped with

pumpking creme brulee, pickled
mushroom and wild mushrooms broth.
DARK CHOCOLATE TIRAMISU DISH DETAILS

Chocolate sphere ; 66 % Varlhona Caraibe dark chocolate

Tiramisu filling ; fingerlady, cocoa powder, coffee, mascarpone cheese

Kalua chocolate sauce ; we melt the 66 % of Varlhona Caribe dark chocolate and
we add the kalua coffee liqueur.

Pour slowly the kahlua and chocolate

sauce in the middle of the sphere

Dessert fork and dessert spoon (black)

1,3,7,8,12

Classic tiramisu served in a dark

chocolate sphere and kahlua-chocolate
sauce
A’ la carte
PUMPKIN AND PARMESAN DISH DETAILS

From the bottom

Pumpkin cream ; diced pumpkin cooked sousvide with oil, salt and ginger, than
blended.

Pumpking cubes ; sautee with mustard

Parmesan espuma ; parmesan and cream, we use siphon to create an airy

texture

Dish positioning To garnish ; mix of green leaves at the top and flowers , black pepper and olive
oil.

Starter fork and starter spoon It is a vegeterian plate ( it can be a vegan dish removing the parmesan foam)

Tell to the guest to deep the spoon till to the end of the plate to pick easily every
7,10 single ingredient.

Our pumpking and parmesan, starting

from the bottom we find ginger
pumpking cream, mustard pumpking,
parmesan espuma and green leaves
MUSHROOM CAPPUCCINO DISH DETAILS

Potatoes foam ; potatoes and cream in the siphon to make an airy texture

Mushroom ragu; diced mushrooms (shitake, king oyster and white mushrooms)
cooked with vegetable broth

Cocoa powder;

Shaved Black truffle

Puffed salted croissant

Cup handle in front of the guest

Black Tea spoon

1,7,9

Enjoy your breakfast, our cappuccino

made with potatoes foam, Mushroom
ragu, cocoa powder and black truffle
Variety of fresh fish DISH DETAILS

They will be served all together, tree different dishes studied by chef Matteo

They wiil be ;

1° tuna spaghetto (fish forh and Soup spoon)

2° gazpacho (fish forh and Soup spoon)

3° Lobster (fish forh and Soup spoon)

We recommend to the guest to eat them like the above order.

Fish fork and Soup spoon We serve the variety of fresh fish all together, positioning the tuna in front of the
guest, the gazpacho on the left and lobster on the right.

2,4,7,8,14 As cutleries we set the fish fork and soup spoon, getting ready if the guest need
of a assistance.
1° dish to eat Variety of fresh fish ; DISH DETAILS
tuna spaghetto
Tuna ; fillet of tuna cut as a spaghetto, seasoned with lime zeste, oil, salt, pepper

Bagna cauda sauce ; tipical sauce/dipping from Piemonte (north of italy), it is

made with garlic and anchovies, in Da vittorio we add some cream to make it
lighter than di tipical one.

Pistachio dust

Grated lime skin ; lime zeste

To garnish ; -----
Dish positioning
Suggest to the guest to mix everything like a normal spaghetto
fish fork and starter spoon

4,7,8

Tuna spaghetto served with bagna

cauda sauce and pistachio dust
2 Italian gazpacho, prawn & lemon DISH DETAILS
curd
- carabineros; from Spain marinated in salt and lemon and oil

- lemon curd; made with egg yolk, bisque lemon and oil

- tomato gel; tomatoes juice thickened with gelatine

- Gazpacho foam; we make a normal Gazpacho without bread and we mix it with soy
lecithine to make it foamy

- Green apple and fennel salad; cutted in julienne style, seasoned with salt and oil

- Basil leaves
Prawn head at the bottom

Fish fork and soup spoon

1,3,7,8

Red prawn served with lemon curd,

gazpacho foam, green apple and
fennel salad
 3° dish to eat Variety of fresh fish ; DISH DETAILS
Canadian Lobster

Lobster ; Canadian lobster, the lobster is panseard, sous-vide with lemon zeste,
than sliced.

Burrata ; burrata cheese positioned at the bottom of the plate and than mixed
with boiled Young corn

Sea urchin emulsion ; fresh sea urchins are mixed with extra virgin olive oil till
we create an emulsion.

Basil sauce; boiled basil mixed with oil and salt

Dish positioning
Morel mushrooms merengue; classic merengue with morels mushrooms
Fish fork and starter spoon powder .
Morels powder; we make it from dried morels mushrooms
2,4,7,8,9

Canadian lobster served with burrata

and young corn, sea urchin emulsion
and morel mushroom merengue
EGG A LA’ EGGS
Glass in front the guest
Caviar spoons and spoon holder
3,4,7
Raise the glass and explain every single
ingredients, starting from the bottom
DISH DETAILS
From the bottom ;
Homemade apple jam ; with a little sugar
Sour cream ; with lime
Salmon roe ; lightly smocked
Poched quail eggs; 10 sec
Scrambled chicken eggs ;
Potato foam ; (potatoes cream then siphon)
chives ;
Caviar ; Royal Oscietra caviar (Russian)
We help the guest to pour on top of the dish the caviar, than we give the spoon
on guest’hand
Tell to the guest to deep the spoon till to the end of the cup to pick easily every
single ingredient.
BEEF CHEEK DISH DETAILS

Beef cheek: Slow cooked beef cheek in red wine and vegetables for 4 hours at
150 degrees

Creamy polenta : base of classic polenta seasoned with parmesan cheese and
butter

Baby Organic vegetables : panseared with garlic oil (carrots, zucchini, white
asparagus)

Nappage ; cooking juice, it’s the same sauce where we cook the beef cheek.

Dish positioning
Cannot be j without alchol, we can make it no dairy, it is gluten free
starter spoon, fork an knife
Beef cheek from australia 90g of meet

7,9,12

Slow cooked beef cheek, creamy

polenta, baby organic vegetables and
cooking juice
DA VITTORIO STYLE PACCHERO
Show the pan to the guest before to
start the seasoning
Golden fork and Golden spoon
1,7
Read tomato sauce’s explanation on
the right
DISH DETAILS
Pacchero pasta from italy ; pasta maker is Mancini
Tomatoes sauce ; The tomato sauce is made with 3 different types of tomatoes
chosen during the year according to the season (red cherry tomato;yellow cherry
tomato pachino, and italian jar tomato that they made for us) cooked separately
for 30m then mixed for another half hour
Parmesan cheese ; 24 month aged ; we call it granello cheese, because we make
it with a special machine that grated the cheese bigger than the normal one, it
allows a creamy and clearer final sauce.
Fresh basil
Before pacchero comes we must prepare on the trolley service, the pacchero
mise en place ;
1 couple of big spoon (pacchero spoons)
1 clean white napkin ( we use the old one)
Cooker
And a round trail with parmesan cheese and 3 kind of chili pepper
-big red chili pepper ( soft )
-small chili pepper (medium)
- Yellow chili pepper (hard)
Mediterranean crustaceans Bisque DISH DETAILS

Bisque : bisque is a sauce made with crustaceans head and shell, we use lobster,
langoustine and red prawns head, it’s a reduction of all this component.

Canadian lobster carpaccio : sous-vide cooked and then shape like a carpaccio

Ravioli : kind of fresh pasta with inside the cloves meat of the lobster

Basil caviar ; basil juice mixed with agar-agar, we pour small drops into cold oil to
create the caviar.

Orange and saffron gel ; ingredients mixed with agar-agar. the yellow drop at the
Dish positioning, pour all the sauce bottom of the plate

Soup spoon and big fork Fresh basil and basil olive oil ( basil infused in oil)

1,2,3,7,9,12

Mediterranean crustaceans bisque

with lobster ravioli, lobster carpaccio
and orange and saffron gel
Plin ravioli DISH DETAILS

Plin ravioli : a kind of ravioli from Piemonte, filled with slow cooked duck leg,
boiled and sautee with butter

Carbonara espuma : smoked pork loin with cream and we cook it, so like that
the cream get the cream of the pork loin, then we filter and we blend this cream
with egg yolk like carbonara and then in siphon

Crispy guanciale ; (italian coldcuts) panfried

Black pepper

Dish positioning

Big fork starter spoon

1,3,7,9,12

Plin ravioli stuffed with duck leg,

served with carbonara espuma, crispy
guanciale and black pepper
Linguine Crab DISH DETAILS

Crab sauce : made from 3 kind of crab ;

1 blue crab
2 mud crab
3 snow crab
With tomatoes sauce and bisque.
1,3 are inside the sauce with tomatoes
2 his meat is on the top marineted just with lime salt and oil

Mint pesto; mixed fresh mint, pine-nuts and oil

Candied lemon ; at the top

positioning the plate in horizontal Lemon gel

Big fork starter spoon Powder and crispy mint

1,2,7,9,12 1 2 3

Linguine crab with candied lemon,

mint and lemon gel
 Ossobuco casoncelli DISH DETAILS

Casoncelli; stuffed with red wine braised Ossobuco

saffron espuma; potatoes and local saffron mixed with cream, than in siphon

ossobuco sauce; cooking juice from the filling

Fresh Gremolata; parsley, lemon zeste and garlic freshly chopped

Tapioca and thyme chips : we overcook the tapioca and put it in the oven with
thyme, we dried the tapioca, than we fried it

Dish positioning

Big fork and starter spoon

1,3,7,9,12

Casoncelli ravioli filled with ossobuco,

served with saffron espuma,
gremolata, tapioca and thyme chips
Up and Down of vegetables DISH DETAILS

Why up and down? Because we put at the bottom of the plate all the
ingredients that grow on the sole and we put at the top part of the plate all the
ingredients that grow under the sol.
at the bottom ;
Grapes : 2 kind of grapes , red and green
Spinach : sautee
Chestnut
Mushrooms:

Everything cooked at low temperature in th sous-vide except spinach

In the middle
Dish positioning Taleggio espuma : italian cheese cow milk from lombardy
At the top :
Big fork and big spoon Daikon
Purple potatoes
Truffle bread
1,7,8 Slices of black truffle

Up and down explain why up and

down than say all the ingredient at the
bottom, taleggio espuma and the
ingredient at the bottom
PUMPKIN BLACK COD DISH DETAILS

Black cod ; from Antartic sea which is panseared on one side and then roasted

Pumpkin creme brulee ; which is made with pumpkin cream and mustard, then
we caramelized it with brown sugar like a classic creme brulee before to plate
the fish

Pickled mushrooms ; king oyster mushrooms in brine ( vinegar, white wine, salt,
sugar and herbs)

Wild mushrooms broth ; different kinds of mushrooms (shitake, king oyster,

Pour the sauce keeping the jar in the etc..) sliced and roasted, than infused with soy, red wine, water and vegetables
same point. at 90 degrees for 12 hours.

Fish fork and starters spoon

Suggest to the guest to use the spoon to eat it, beacuse with it the guest can pick
up every single ingredients included the broth
3,4,9,10,12

Antartic black cod topped with

pumpking creme brulee, pickled
mushroom and wild mushrooms broth.
Mediterranean turbot, coconut DISH DETAILS

Turbot : is a flat fish from mediterranean sea, panseared with butter.

Coconut milk : we make it sour, adding a few quantity of lemon juice

And caviars :
1 oscietra superior
2 salmon caviar
3 lump fish caviar

Arugola oil and leaves

Dish positioning

Fish fork and starter spoon

4,9

Pan seared turbot, sour coconut milk

and 3 kind of caviar, oscietra superior,
salmon and lamp fish
 Angus beef tartare ‘’old style’’ DISH DETAILS

Before to fire, prepare a trolley, in front of the table, with the tartare mise en
place, once you fired the tartare’ll come out, ready to be seasoned.

Place on the trolley;

TASTING FORK AND SPOON, 3 CLIPSES, OLIVE OIL, WORCHESTERSHIRE SAUCE,
TABASCO SAUCE, PEPPER, COGNAC, SAN PELLEGRINO WATER.

From the kichen we will have the tartare with on top the egg yolk and;

LEMON JUICE, SALT, ONIONS, GERKINS, ARTICHOKE, CAPERS, MUSTARD,

KETCHUP, PARSLEY.
Dish positioning
The manager season the meat in front of the table, supported by one waiter.
Big fork and Big spoon
After the manager poured the liquid part of our ingredients.
1,3,4,8,9,10,12
Support him, pouring first ketchup and mustard than onions, gerkins, artichoke,
Old style Da Vittorio tartare served capers at the end pur the parsley, wait a bit and pour the water.
with toasted bread
Let the tartare rest on the ice al least 5m on the ice. Than plate it with a gin tonic
glass and serve with salad.
 Rack lamb DISH DETAILS

New zeland costal lamb : lamb farm that is close to costal part of new zeland, so
they grown on open space with the fresh air of the sea, they eat the grass, and it
has some salt on the top, so the meat is already flavoured, we don’t add salt.

We use two different part of the lamb, the lamb rack and lamb loin
Lamb loin : is seared and roasted at the top there’s a crust made with erbs,
mustard and pistacho
Lamb rack : is seared and roasted

Eggplant parmigiana : from granmother italian dishes, in our version the

eggplant is cooked in the oven and we stuffed it with basil, mozzarella and
Dish positioning tomatoes sauce, on the top we glaze it with tomato sauce, basil sauce and
parmesan sauce.
Big fork and lagouiole knife Lamb juice to pour: pour it between the loin and rack
On the side we have a lamb crouton: multicereals bread with on top lamb tartare
1,7,9,10,12 and mustard mayonnaise and fried capers

Rack and loin of new zeland costal

lamb served with eggplant
parmiggiana and on the side lamb
tartare croutons and mustard
mayonnaise
Wagyu rossini
Dish positionign
Lagouiole knife and big fork
1,3,7,8,9,12
Wagyu beef tenderloin rossini with
scallop of foie gras, baby spinach,
crispy potatoes and port wine sauce
DISH DETAILS
Wagyu beef tenderloin : 160/170 g panfried with butter medium rare cooking
Escalope of foie gras : panseared , 50 g from france
Sautee baby spinach
Double cooked potatoes
Toasted Brioche bread
Port wine and beef sauce
We suggest to the guest that we cook this kind of meat medium rare, if the guest
ask well cook we can do io, but we don’t suggest the cooking beacuse this kind
of meat it’s better in medium rare cooking
DARK CHOCOLATE TIRAMISU DISH DETAILS

Chocolate sphere ; 66 % Varlhona Caribe dark chocolate

Tiramisu filling ; fingerlady, cocoa powder, coffee, mascarpone cheese

Kalua chocolate sauce ; we melt the 66 % of Varlhona Caribe dark chocolate and
we add the kalua coffee liqueur.

Pour slowly the kahlua and chocolate

sauce in the middle of the sphere

Dessert fork and dessert spoon (black)

1,3,7,8,12

Classic tiramisu served in a dark

chocolate sphere and kahlua-chocolate
sauce
Passion fruit semifreddo DISH DETAILS

Passion fruit semifreddo

Coconut ice cream

Bourbon vanilla sponge and coconut

Passion Fruit gel

Dish positioning

Dessert fork and spoon

1,3,7,8
World of hazelnut DISH DETAILS

Hazelnut eclaire ; stuffed with hazelnut pralinè then glazed in hazelnut cream
pralinè

Tosted hazelnut with gold leaves

Dark chocolate tuille

Hazelnut ice cream

Ice cream on the right

Dessert fork and spoon

1,3,7,8
What is it?

Bagna cauda ; is a hot dish made from garlic and anchovies, originating in Piemonte, north of Italy, during the 16th century. The
dish is served and consumed in a manner similar to sometimes as an appetizer, with raw or cooked vegetables typically used to
dip into it.

Gazpacho ; Originating from the Andalusia region of southern Spain, gazpacho is traditionally made from a mixture of puréed
tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil. But you can also make fruit-
based gazpacho with melons, or cucumber-based gazpacho. Like so many homegrown recipes, there's no one right way to
make gazpacho, and there are as many variations as there are seeds in a tomato.

Burrata cheese ; Burrata is a soft, fresh Italian cheese made from cow's milk. Based on the outer appearance alone, this cheese
could easily be mistaken for fresh mozzarella — and that's because the outer shell is in fact made of soft mozzarella.
But break into it and you'll be pleasantly surprised to find an oozing, soft interior made of small cheese curds and cream. In fact,
the Italian word burro, translates to butter, giving you an idea of just how rich and creamy it is.

Pacchero ; (pronounced is a type of pasta in the shape of a very large tube, originating from campania. They are generally
smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, "slaps" with a
depreciative -ero to indicate something common.[2] The name has been ascribed to a slapping sound they may make when
eaten.[
What is it?

Parmesan cheese ; is the best known and most commonly used cheese in Italy and elsewhere. It is a hard cheese made from
the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna provinces, in the
valleys, hills and mountains between the Po River and the Reno River. The milk sent for processing is constantly monitored to
control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or
preservatives.

Taleggio cheese : Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft
cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood
shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is
washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.

Bisque : creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child was one chef to popularize
lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque

Plin ravioli : are a traditional type of stuffed fresh pasta from southern Piedmont. Famous for their tiny size (plin means 'pinch' in
the local dialect), plin are quite laborious to make from scratch, which is why most families tend to either order them out at one
of the many excellent osterie serving them across the region, or to reserve the process for special occasions such as Christmas.
What is it?

Carbonara : Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper. The dish arrived at its
modern form, with its current name, in the middle of the 20th century.

Linguine : (pronounced "lin-GWEE-nee") is a long, strand pasta originating in Italy's Liguria region in the northwestern part of
the country.

Turbot : the turbot lives along sand and gravel shores. It is a left-sided flatfish, with its eyes normally on the left side of the head,
and it is scaleless, though its head and body are studded with numerous bony knobs, or tubercles. It reaches a maximum length
of 1 metre (40 inches) and weight of about 25 kilograms (55 pounds). Colour varies with the surroundings but is usually gray
brown or light brown with darker markings.

Wagyu ; a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa'
means Japanese and 'gyu' means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored
animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned
breed and the cattle are either black or red in color.

Foie gras : is a specialty food product made of the liver of a duck or goose. According to French law,[1] foie gras is defined as the
liver of a duck or goose fattened by gavage

Eclaire : The French éclair means "flash of lightning," and the scrumptious pastry got its name from the tendency people have to
eat eclairs "in a flash." The 19th century Chambers Dictionary famously defined the eclair as "a cake, long in shape but short in
What is it?

Eclaire : The French éclair means "flash of lightning," and the scrumptious pastry got its name from the tendency people have to
eat eclairs "in a flash." The 19th century Chambers Dictionary famously defined the eclair as "a cake, long in shape but short in
duration." An eclair is like a stretched-out cream puff, choux dough baked and filled with creamy custard. Try one and see how
long it lasts.

Semifreddo : (pronounced [ˌsemiˈfreddo], Italian: half cold) is a class of frozen desserts. The main ingredients are egg yolks,
sugar, and cream. It has the texture of frozen mousse. Such a dessert's Spanish counterpart is called semifrío.[1][2] It was created
around the 19th century. However, it did not gain popularity until the early 20th century.
 Olive oil and Vinegar
Quarto Centenario Giusti’s Family Balsamic Vinegar
INTENSE AND STRUCTURED
Born for the celebration of the 400 years of the Giusti family
production, the “Quarto Centenario” is a dressing of extreme
fullness, deeply aromatic, with scents of ripe fruits,
accompanied by notes of tobacco, roasted coffee and hints of
wood, thanks to its long ageing.
Ingredients: Cooked grape must, aged wine vinegar
Ageing: In series of antique small casks, dating back to the
1800‘s. Extracted once a year in a limited quantity
Terre Bormane offers a compendium of the sea and the Ponentine inland: all that the
land of Liguria can offer becomes the star of the range of this company’s specialities.
Naturally under the shade of olive trees. Not just any olive trees however, but those that
produce the splendid Taggiasca olives, the very symbol of fine food in Liguria.
Like every year, at the beginning of the harvest, the millstones of the oil presses start
their work without rest. The millstone made of “colombina” stone, rotating on the “pilla”
, will produce the miracle of the oil birth. “Terre Bormane” presents the extra virgin olive
oil “Colombino” obtained by the simple pressure of wholesome olives carefully selected.
“Colombino” is a excellent virgin olive oil with a full and palatable taste and an intense
gold colour. It is not filtered, just subjected to customary, periodic decantings; a veil on
the bottom of the bottle is a sign of genuineness.