Loading...
Loading...
RISTORANTE PIZZERIA VALFIORE
APPETIZERS
Mixed appetizer (min. 2 persons): fried flat bread with mixed cold cuts, soft cheese and oil preserved vegetables
Carasau bread millefeuille with Williams pears, squacquerone cheese, dried figs, walnuts
Pumpkin and porcini mushrooms flan on gorgonzola fondue and toasted almonds
Fillet of Irish beef and hazelnuts over buffalo mozzarella cream, mixed salad,
Grana Padano cheese wafer and black truffle
Combination of tasty bruschetta: porcini mushrooms* and speck, eggplants with tomatoes and buffalo mozzarella, red radish with bacon and caciocavallo cheese,
bean cream with lard and rosemary
SOUP AND BROTH
Tortellini in beef and capon broth
Rosemary and beans soup with spinach pasta
Traditional passatelli in broth scanted with lemon and nutmeg
FIRST COURSES WITH HOME MADE PASTA
Tagliatelle with traditional Bologna ragout sauce
Passatelli (fresh pasta) with red radish, porcini mushrooms and scorzone truffle
Buffalo mozzarella Tortelloni with artichokes cream and raw ham
Pumpkin Ravioli with Pecorino cheese fondue on amaretti crumble
Carnaroli risotto with cheese and pepper, mint and red turnip
Spaghetti with bacon, tomatoes, capers and Pecorino cheese
SECOND COURSES
Tender beef Fiorentina steak Limousine race
Filetto di Angus alla griglia, al pepe o ai funghi porcini
Glazed Veal knot with raw ham, Grana Padano cheese and black truffle
Sliced grilled beef with pink salt and fine herbs oil
Sliced grilled beef with rocket salad, Parmesan cheese and balsamic vinegar
Braised veal cheek with Soave wine and red cabbage, bacon and celeriac cream
Rosticciata with sausage and ribs with fresh tomatoes and polenta
Lamb chops with lard and rosemary with pumpkin puree and mieleaceto
Grilled Tomino with Belgian endive, red radish, honey and walnuts
SALADS
Salad with beetroot, pomegranate, rocket, smoked goose breast and pumpkin seeds
Artichoke salad with pears and pecorino cheese
Salad with mozzarella cherries, cherry tomatoes, tuna, corn and olives
Cabbage salad with red apples, sunflower seeds, speck and walnuts with yogurt mayo
SIDES
Grilled vegetables
Oven baked potatoes
Mixed salad
French fries
Fried artichokes
Spinach with butter and Grana cheese
DESSERT
Catalan custard flavoured with orange and cinnamon
Warm chocolate and hazel nuts cake with egg-nog cream
Panna cotta with salty caramel and pralined almonds
Pudding with coffee, English cream and Baileys
Crisp basket with mascarpone cream
Orange cake with vanilla sauce and crunchy almonds
Meringue with red berrys sauce
Profiterole
White or Black Truffle
Lemon or coffee sorbet
Ice cream
Fresh fruits
FISH MENU
APPETIZERS
Valfiore sea food salad with orange mayo (cuttlefish, squid, prawn, octopus)
Ginger and mint flavored tuna tartare with marinated pumpkin and currant mayonnaise
Scallop mosaic au gratin with fragrant bread (scallop, shrimp, squid tuft, cherry tomatoes) 3 pieces
Rosemary flavoured octopus tentacles on pumpkin cream, mieleaceto and pine nuts
Squid tuft on broad bean cream with lemon
Creamy codfish pie with corn cream, golden leeks and truffle
FIRST COURSES
Spaghetti with seafood
Spaghettone with clams
Sardinian Fregola pasta with scallops, zucchini and bottarga
Tortellacci Valfiore style (rockfish filling) with king prawns and blueberries sauce
Passatelli (fresh hand made pasta) with squid ink in a stew of crabs and porcini mushrooms
Cod ravioli with leeks, asparagus and prawns
SECOND COURSES
Grilled seafood (prawns, scampi, cuttlefish, squid, gilthead seabream)
Mixed fried seafood
Prawns and squids mixed skewers with fragrant bread
Sliced tuna in almond crust with vegetable noodles and orange sauce
Oven steamed Sea bass with potatoes, olives and cherry tomatoes
Barbed scorpion fish soup with mussels, prawns and tasty cous cous
Sliced cod with corn batter on escarole cream, raisins, pine nuts and olives
Ovenbaked turbot
TRADITIONAL PIZZA
ORIGINAL PIZZA
SWEET PIZZA
FAMILY PIZZA