6 12, 2016

DRUNK RADICCHIO

By | 2018-03-01T09:59:50+00:00 December 6th, 2016|RECIPES, STARTERS|

The "Drunk radicchio" is an exquisite starter, but could also be tasted as a main course. It is composed of Radicchio Rosso di Treviso, creamy parmesan cheese, cooked must and rasping of seasoned sausage (optional). Therefore is perfect for vegetarians, [...]

6 12, 2016

BUNDLES OF SAVOY CABBAGE

By | 2018-03-01T09:59:46+00:00 December 6th, 2016|FIRST COURSES, RECIPES|

The bundles of savoy cabbage with the roveja sauce and pork ribs are one of the delicious main courses that make up the winter menu of the Restaurant of Villa Giulia. The roveja, also called Pea of the fields or [...]

6 12, 2016

CORN DUMPLINGS

By | 2018-03-01T09:59:46+00:00 December 6th, 2016|MAIN COURSES, RECIPES|

The Corn dumplings stuffed with Pecorino cheese, Porcini mushrooms and drops of parsley are another exquisite vegetarian first course from the winter menu of the Restaurant of Villa Giulia. Again, the harmony of flavors is perfect, thanks to the top-quality ingredients used [...]

6 12, 2016

EGGPLANTS, FIGS AND CHOCOLATE

By | 2018-03-01T09:59:47+00:00 December 6th, 2016|DESSERT, RECIPES|

Eggplants, figs and chocolate This dessert consists of a mousse of eggplant and chocolate ice cream with caramelized figs and cloves and crispy wafer, and is part of the autumn menu of the Restaurant of Villa Giulia. As always the [...]

6 12, 2016

PASSATELLI WITH BLACK TRUFFLE

By | 2018-03-01T09:59:48+00:00 December 6th, 2016|FIRST COURSES, RECIPES|

The Passatelli with black truffles proposed by our Chef Danilo Mariotti are a truly unique first course! The Passatelli isa typical pasta that originated in the Marche, the valley of the Cesano River, and has spread throughout the Region and in Romagna Region. The [...]

6 12, 2016

PEAR, CELERY AND PEANUT

By | 2018-03-01T09:59:49+00:00 December 6th, 2016|DESSERT, RECIPES|

The dessert "Pear, celery and peanut" is composed of an Angelic Pear mousse, caramelized peanuts and celery mousse. First you will be amazed by the wonderful look of the dessert "Pear, celery and peanuts", but then even more will amaze you the [...]

5 12, 2016

BON BON OF BROWNED SAUSAGE

By | 2018-03-01T09:59:45+00:00 December 5th, 2016|RECIPES, STARTERS|

The Bon bon of browned sausage in a puff of black olives, orange, fennel and amaranth crunchy tiles encloses, as all the dishes designed by our Chefs Chef Danilo Mariotti and Umberto Bocci, a true symphony of flavors and colors: you'll [...]

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