With nice weather coming up, also the menu of our vintage restaurant “Il Brutto Anatroccolo” renews. Lighter dishes and fresh, seasonal ingredients, to cuddle up between traditional tastes and modern suggestions.
An attentive cooking, that wants to conquer the guest with intriguing ideas and an attention to details… Without forgetting the substance! “Il Brutto Anatroccolo” joins taste and health, as you could expect from a restaurant that is born inside a thermal spa hotel, where wellness and care of its guest always come first.
[learn_more caption=”Like Alice Wonderland… Hors d’oeuvres anyone?”]
Vupicoca
“Vulpicoca” is a Southern Italian vernacular word for millet that refers to the “fox tail” shape of the inflorescence of this cereal. MILLET in a ratatouille of vegetables and broccoli with spirulina algae on pumpkin coulis. An offer full of energy and health. Seasonal vegetables, an ancient cereal with a high dietary value, a precious seaweed as a complete food supplement. Spirulina is an edible seaweed that grows in salt lakes and contains more iron than spinach, more protein than beans. A good dish in every way.
Served with a glass of superior classic Gewürztraminer – Lageder
Smart Food
Our salad: best of season and sprouts, almonds and Goji fruits: nature does not ask, it responds. Goji, which we have selected for our salad, is the fruit of a plant (Lycium Barbarum L.) that grows in the Asian flatlands. Its red berries are appreciated for their recognized therapeutic and nutritional qualities. Rich in vitamins, in particular vitamin A and C plus all the ones of the B group, mineral salt and up to 18 different amino acids, the Goji berries are a remarkable natural energizer, which contains a wide range of useful nutrients for the health of the body.
Served with OUR mineral water!
Our fish in onion and raisin sauce
When the bass of the rock is good, the important thing is the saor, that evokes tradition and territory, together with the echo of distant lands brought by the raisin.
Served with a glass of Soave classic superiore – Gini
Meat and vegetable carpaccio
The taste of things: raw food that highlights the ingredients and keeps it from being adulterated by food trends. Beef carpaccio (our carpaccio comes from a prime cut in the heart of the loin) and seasonal vegetables, flakes of Parmesan and our vinaigrette… from Il Brutto Anatroccolo, Little Red Riding Hood and the wolf: “… the better to eat you with!”
Served with a glass of Vertigo – Livio Felluga
What is fried?
Frying is a cooking method spread throughout the world, which was already used in Egypt in 2500 B.C. We use olive oil at a temperature no lower than 160° and no higher than 180° to propose you crunchy golden potato and feta cheese, chickpea and eggplants snacks of soft light core.
Served with a glass of Pinot bianco – Vignalta
Those who like it raw and those who like it cooked
For our selection of hams, we have chosen cooed, with herbs, steam cooked and truffle-treated and Prague, i.e. with a slight aftertaste of Marsala wine and embers. Cooked ham is non-bagged cured pork meat obtained from the salting and cooking of the pig thigh. As an average, 100 grams of non-fat cooked ham correspond to 132 kcl. Without milk by-products. Without added sugar. Without flavor enhancer Without added polyphosphate Without gluten: our proposal stimulates – besides taste – the sense of smell. The first recipe of a ham cooked as a whole, bone included, is two-thousand years old and we owe it to Apicius, the famous gastronome of Augustus, who introduced it in the chapter reserved to the most delicious preparations.
Served with a glass of Lugana – Ca’ dei Frati [/learn_more]
[learn_more caption=”The pleasure of being: First courses”]
A spoonful of sea
Two definitely Mediterranean soups that marry fish to vegetables: the precious, low-calorie sea scallop on the one hand and tasty shrimps on the other one. The first one, Gazpacho, is a very savory cream of Andalusia origins whose main ingredients are traditionally peppers, tomatoes, cucumbers and onions, the other one is a warm soup of chickpeas: one of the most known and widely used vegetables in the Mediterranean area thanks to its high content of proteins and to its energy properties.
Served with a glass of Lugana – Ca’ dei Frati
Bis
Tasting twice is perhaps not trendy, but – since we do not know what sauce we should select for our whole wheat spaghetti, we propose both of them: breadcrumbs and anchovies, broccoli and botargo. They both have a defined, definite taste, as we like.
Served with a glass of Orvieto amabile – Bigi
A journey through pacchero
Pasta and pasta again, mainly f in traditional format, declined into three robust and … whole sauces, who will not let any Italian region down: our ragout, the red pesto made with sun-dried tomatoes, oil garlic and chilly: eat them absolutely in this order.
Served with a glass of La Mincana 01/01 – Dal Martello
A journey through rice
There is no more global, crosswise food that rice- Playing with scent – besides taste – three variants are served: namely: with sage, curry and lime.
Served with a glass of Soave classico superiore – Gini
Nostalgia… for semolina
It is the memory of a taste, a scent, an atmosphere in the kitchen: my grandmother who kneaded and rolled dough on the marble tabletop, my sons who cut the diskettes…
Semolina is the meal that is obtained from the milling of cereals, grain primarily, that is worked in such a way as to be highly digestible, and it is for this reason that it often is associated with children’s nutrition. Semolina is a dish that dates back to the times in which we did not have lyophilised foods, baby food or frozen foods. Made of wheat semolina, the result is food that is healthy and tasty. The recipe of the gnocchi which we propose is traditional of Lazio: it has all the fragrance of milk and the flavour of Parmesan cheese, soft and delicate, after the initial grain impact, they melt in your mouth.
Served with a glass of Fiore di Gaia – Borin [/learn_more]
[learn_more caption=”Second courses are second to none”]
Roger
We know that this is a character from a lot of stories, but rabbit meat is considered to be a genuine “light” food, thanks to its low fat and high protein content. The white meat is especially popular in Italian farming and Venetian traditions. Here it is presented deboned and bursting with the flavour of ratatouille made from peppers and black olives.
Served with a glass of Pinot bianco – Vignalta
Catalana
This is a dish for peace making and forgiveness and thus a dish to be shared. It varies according to the catch warm, steamed shellfish arranged on a bed of crisp lettuce with boiled potatoes, capers and rings of sweet Tropea onions.
Served with a glass of Lugana – Ca’ dei Frati
Beefsteak tartare
This noble cut lends itself to incredible creativity. The blend of flavours and aromas makes the dish surprisingly personal. We use only Italian beef.
Served with a glass of Vertigo – Livio Felluga
Grandma Duck
The differences between the goose eggs and the most familiar hen ones are obvious: the former are larger and their shell is white and smooth. The greatest differences are though hidden inside; goose eggs have more yolk, whose color is more intensive and sweeter. They are therefore more caloric and contain a high quantity of iron and magnesium. We serve the goose egg as NAKED – i.e. steam cooked to exalt its taste without modifying its organoleptic qualities, accompanied by the unmissable hot breadsticks of grown dough to plunge into it… if you insist, they will also take you a rocket salad.
Served with a glass of Fiore di Gaia – Borin
Meneghina
…i.e. OUR cotoletta alla milanese… try it in street food version!
Served with a glass of La Mincana 01/01 – Dal Martello
The sea skewer
Sea bass, salmon and gilthead bream “all’uccelletto”, polenta included.
Served with a glass of Soave classico superiore – Gini [/learn_more]
[learn_more caption=”Pleasures of the palate no longer a sin… Dessert!”]
NAFTA sundae
The NAFTA sundae seems to be one of the most classic ice cream sundaes, promoted to vintage sundae, so it has rightly been added to our menu: coffee, stracciatella, whipped cream and cherries. Why did we choose it? Because it is a traditional dessert and we are nostalgic, because we like it, because near us, in Torreglia, there is an excellence, that is the company LUXARDO. The company owns more than 20,000 cherry trees and is one of the oldest European companies in the field of the production of sweet liqueurs, syrups and maraschino cherries.
Dolce… Far niente
White and black, hot and cold, while sweet is sweet, but also bitter. Chocolate and more chocolate, a whirl of whipped cream, a puffy cloud of meringue. All you have to do is… nothing at all: just clear your mind and start enjoying the food.
Bacco Tabacco e Venere
If you are in good company, this is the dessert for you. We have made sure that “Bacco e Tabacco” (wine and tobacco) will not the ruin of you according to the Italian saying: chocolate cigars and coffee mousse.
Served with a glass of Verduzzo di Ramandolo – Torre delle Signore Conte d’Attimis
Sorbet… strawberry and basil
For a fresh ending!
Kiss me my love
A tribute to the artist and friend Walter Davanzo. Chocolate and then more chocolate, pears, and hazelnuts…Pure serotonin or just pure pleasure. You deserve it!
Served with a glass of Torcolato – Maculan
Ring around the roses
For two or – in any case – to be shared: an actual merry go round of tastes and colors; a surprise for both the palate and the eyes: a playful dessert! [/learn_more]
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