The dessert list is a shrine to sweet ricotta - stuffed inside crisp cannoli shells, marzipancovered cassatine cakes and cassatelle pastries - alongside staples such as tiramisu, affogato and zabaglione
is a frothy combination of egg yolk, sugar and Marsala that few restaurants attempt.
It is transporting the Zabaglione
Circus and its main attraction: a black Marsupilami!
Share a friend chicken and kimchi, mackeral and miso skewers and get the espresso granita with chilled zabaglione
It's a sweet treat featuring zabaglione
, which traditionally is served like a beverage made with egg yolks, sugar and sweet wine.
Es un sabayon, zabaglione
en italiano, al que se le incorporan las
Besides the usual special menu choice of either coffee or ice cream for the third course, this one had the extra option of home-made tiramisu and this winning combination of liqueursoaked sponge and zabaglione
cream with a dusting of cocoa powder proved a perfect end to my guest's meal.
An affogato made with frozen zabaglione
instead of ice cream had a kick to jolt you back awake after a very comprehensive meal.
Chapter 1 dairy consists of 16 lots: 1) 82% butter and margarine-1096310, -euro 2) milk, cream, custard and zabaglione
sterilized UHT - 1571511, -euro 3) cheese - 545 205, -euro 4) "chipmunks" easily breakable - 225 105, -euro 5) yoghurt and soy Specialty - 658 069, -euro 6) dairy desserts - 594 151, -euro 7) and egg products prepared egg - 614 447 , -euro 8) fresh eggs - 107 352, -euro 9) cheese in individual portions - 714 955, -euro 10) emmental, pizza cheese - 339 852, -euro 11) piece cheese and preparations of cheese - 571 997, -euro 12) cheese spreads - 337 995, -euro 13r) highly fresh products: 2,851,419, -euro 14r) cheeses - 1,350,240, -euro 15) catering for yoghurt - 158 117, -euro 16 ) fat - 118 378, -euro.
And if you miss old-school Italian--food like pasta e fagioli or gnocchi, or a good pumpkin risotto, or a classic osso buco paired with saffron risotto, or a Dover sole with lemon putter sauce, or a foamy Zabaglione
, or Tiramisu that doesn't taste of cream cheese--then this is where you should celebrate your next special occasion.
Savour Italy's world-famous Zabaglione
and Zuccotto desserts, and taste sumptuous recipes using the zucchini vegetable at the Italian pavilion organised by theItalian Trade Agency (ITA).
Once used as a social space by hospital workers (even the name, which means 'after work', is borrowed), the moody, mirror-filled restaurant is stirring up Venice's somewhat stale culinary scene with creative dishes such as zabaglione
topped with caviar, and a pork belly so tender I almost mistake it for a tuna steak.