Il Piccolo Principe Restaurant reopening
With the reopening to the public on Saturday, April 29, begins a new season for “Il Piccolo Principe”, the starred restaurant in Viareggio, which will continue until the autumn.
The restaurant, which boasts 2 Michelin stars, will always be open for dinner from April 29th to 30th. Extraordinary opening, for lunch and dinner, during the day of May 1st.
A eagerly awaited return by the lovers of the excellent cuisine, which can continue to indulge in the proposals of chef Giuseppe Mancino who has elaborated for the occasion a new à la carte menu and two tasting menu: “The Sea” and “The Earth “.
A usual, in these menus we can find all the extro, the imagination and the regional and international echoes that always animate our chef’s cuisine, where the highest quality products are combined with each other in an amazing way.
Sea and land recipes alternate in appetizers such as the Crunchy sea mullet with tomato essence; Candied cod fish with cooked and raw chicory hearts, “Pil-Pil” with sea urchins, potatoes and citrus powder; Tuscan smoked sushi with beef tart, pecorino cheese, “Savini Selection” truffle and bitter herbs; Roasted quail with goose liver, carrots, ginger and rhubarb.
The first courses celebrate one of the great traditions of Italian cuisine: hand-made pasta, which we find in Ravioli of green pasta stuffed with codfish, seaweed and yellow tomato; Potato gnocchi accompanied by peas, red shrimp, orange and smoked cheek lard; Tortelli stuffed with tomato juice, Pedona cheese and cocoa beans; Agnolotti stuffed with dark onion, oxtail, sauce and green celery. The chef’s Neaples origines are then enhanced in the extraordinary Calamarata of Gragnano with seafood, squids and asparagus tips.
Sea and earth also meet in the refined and tasty main courses: Charcoal cooked oval fish; Roasted fish of the day ; Shrimp and vegetable tempura; Tamarind duck; Pigeon with borlotti beans, chicory, peppers, coffee and goose liver; lamb variation in sausage version, burger and lettuce with asparagus, milk potatoes and Selection Savini truffles.
Originality, amazing combinations and low sugar usage are the basic features of the desserts: Havana Special, with chocolate mousse, cocoa waffle, tobacco English cream, marasca and rum; Tarte Citron declination: almond sablé, lemon creamy dessert, mint meringue and basil ice cream; Black Forest: Spanish sponge cake, milk froth, Kirsh ganache and amarasche in spirit; Strawberries and Champagne: strawberry salad, its sherbet, mascarpone and Champagne froth.
The starred restaurant in Versilia awaits you at the 5th floor og Grand Hotel Principe di Piemonte, overlooking the sea and the Apuan Alps or on the roof-top terrace on the roof garden.
For information and reservations: tel. 0584.4011 – firstname.lastname@example.org
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