If there was a competition 'Countries That Changed the World Menu' there is no doubt Italy would rank high. Might win - or would it be beaten by China with all its eateries anywhere? Maybe, but Italian pizzerias are numerous as well - and in many countries almost every home has one of more pastas in stock. Seafood, tomato (Italians call it pomodoro, golden apple) and mozzarella (soft white cheese) are three other ingredients typically for Italy.
Pomodorini Farciti (Cherry Tomatoes with Mozarella)
The pomodoro is the Italian tomato, the pomodorino is its baby version: the cherry tomato. We fill them with marinated soft white cheese, mozzarella. For the marinade we use amongst others garlic, capers, basil and olive oil.
Cioppino alla New York (Seafood Extravaganza)
Calling our main dish 'a seafood soup' would undervalue it completely. The Italian immigrants in New York who created this version of their traditional cioppino (photo) called it 'a seafood extravaganza' - and that is a much better description. An abundance of shrimp, calamari, clams, mussels and fish swims in an Italian spiced tomato bouillon. A bowl of green salad completes this dish.
Pere al Mascarpone (Pears with Mascarpone Cream)
The dessert is a combination of fruit and Italian cream: juicy pieces of pear, covered with a caramelized orange sauce and accompanied by mascarpone.
NETT PRICE
rp. 145.000 including
welcome drink fresh fruit juice or soft drink tea or coffee
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wine and beer available at reasonable prices - or bring your own wine
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if you are a vegetarian, please contact us in time. then we can discuss and arrange your menu for tonight.
