The Menu of “Buon Ricordo”
We welcome you with a glass of Prosecco Borgomolino doc !! and continue with…
- SALMON TROUT Smoked, marinated fish eggs and Caprino cheese with herbs
- The dish of “Buon Ricordo” This recipe was designed to enhance the seafood product of the area, taking its cue from a classic dish from Lake Como, reinterpreted with the philosophy of the Locanda. Our “Buon Ricordo” dish is:
RICE AND PERCH FISH IN A RAVIOLO A delicate filling based on mountain ricotta, perch fillet and marjoram from our garden. The dough with rice flour, re-milled semolina and egg yolk. Once the ravioli are formed they are cooked in lightly salted water and passed in a pan with a sauce of local extra virgin olive oil, garlic, chilli, parsley and shredded “missoltino” – air dried fish of the lake. The whitefish bottarga completes the dish for a touch of flavor - CHAR FISH FILLET Butter and sage, accompanied by vegetables, potatoes and crunchy almonds
- BUCKWHEAT CAKE With walnuts, hazelnuts and chestnuts, heart of custard accompanied by mixed berry compote and vanilla ice cream
- Full Menu € 57,00 Service, cover charge & drinks not included
- The menù is all available also gluten-free
Every 1 complete “Menù of Buon Ricordo”, will be given as a gift N.1 “Dish of Buon Ricordo” created by the master potters of Vietri sul Mare, a town that has followed this tradition for centuries, located in the province of Salerno. The cotto comes from a local quarry. The veneering processes are as they once were. Once the original “sketch” has been made, the dishes are hand painted by the ceramic artisans, one by one.
The art of cooks inspires that of decorators, all strictly Italian style