To coincide with VICENZAORO SEPTEMBER, in Vicenza from 22 to 26 September 2018, Vicenza restaurant owners will be welcoming visitors and exhibitors with special GOLD MENUS offering local products, traditional Vicenza dishes and particular special proposals devised purposefully for the occasion.
By producing your Show badge, all restaurants adhering to the initiative will give you a GOLD welcome!
Menus will have two price brackets with which to enjoy the very best of local cuisine at lunch or dinner: Euro 30,00-40,00 and Euro 41,00-50,00.
The initiative is organized by Ristoratori – Confcommercio Vicenza in collaboration with VICENZAORO.
Below is a list of the various proposals, with the relative restaurant telephone numbers in order to book your table in time.
Price bracket euro 30,00 - 40,00
BIER STUBE TREFF (VICENZA - Viale Verona, 93 - 0444563064 - fiorenzopialli@libero.it)
Appetisers: selection of cheeses and cold cuts
First course: Vicenza-style bigoli in duck sauce
Main course: sliced beef steak
Desserts: kaiserschmarrn or tiramisù
IL TINELLO DINE DINNER (VICENZA - Corso Padova, 181 - 3285333389 - iltinellovicenza@gmail.com)
Appetisers: steak tartare
First course: truffle risotto
Main course: Asiago rib-eye steak
Desserts: after-eight
NON SOLO OSTERIA (VICENZA - Via Toti, 2 - 0444986588 - grenda82@alice.it)
Appetisers: scallops with bacon on a creamy pea sauce
First course: ricotta gnocchi with anchovies and stracciatella cheese
Main course: sliced patanegra ham with polenta
Desserts: destructured millefoglie pastry
TRATTORIA MORA (SANDRIGO - Via Sesso, 9 - 0444659550 - moracibobuono@gmail.com)
Appetisers: creamed codfish bruschette
First course: fettuccine noodles with codfish
Main course: polenta and Vicenza-style codfish
Desserts: selection of home-made cakes
RISTORANTE COOK & FOOD (VICENZA - Corso Palladio,8 - 0444541478 - info@cookandfood)
Appetisers: carved fassone beef, poached egg, parmesan crisps and asparagus jelly
First course: tagliatelle with porcini mushrooms, crunchy sweetbreads and chestnuts
Main course: sliced beef steak, truffle and polenta wafer
Desserts: essence of autumn: love chocolate
RISTORANTE PIZZERIA "O'SOLE MIO" (VICENZA - San Martino, 45 - 0444924480 - linomilano@hotmail.it)
Appetisers: gulf fish appetiser
First course: Amalfi-style scialatielli pasta
Main course: Adriatic sea bass with salt and potatoes
Desserts: desserts from the trolley
CUCU' (VICENZA - Piazza delle Erbe, 7 - 0444 1456560 - cucuvicenza@gmail.com)
Appetisers: "the hen that lays the golden egg": egg cooked at a low 63°, black garlic cream, pioppini mushrooms
First course: "Gold! Gold!": Risotto with radicchio, stracchino from the mountains, iced red currants
Main course: "nuggets": port fillet, mashed potatoes with Berici Hill black truffle
Desserts: "golden dreams": zaetto biscuit, raisin and brandy cream, white chocolate
ROSA ROSSA BAR E RISTORANTINO (VICENZA - Ponte Alto, 64 - 340 9123809)
Appetisers: "sarde in saor": sardines, onions and vinegar
First course: home-made bigoli or small gnocchi with traditional sauces
Main course: bacalà alla vicentina o stinco al forno o goulasch
Desserts: traditional home-made desserts
Price bracket euro 41,00 - 50,00 euro
LA LOCANDA DI PIERO (MONTECCHIO PRECALCINO - Via Roma, 34 - 0445864827 - info@lalocandadipiero.it)
Appetisers: turkey salad with Maille wholegrain mustard, pomegranate jelly and toasted walnuts
First course: Rotzo potato gnocchi in rabbit, lard and coffee sauce
Main course: quail with sausage meat, acacia honey, pandolce and fig stuffing
Desserts: tiramisù: 'sabbiosa' cake, coffee Borghetti coffee liqueur, mascarpone and barley
RISTORANTE STORIONE (VICENZA - S.S.Pasubio, 64 - 0444566244 - info@ristorantestorione.it)
Appetisers: festival of steamed seafood on a bed of fresh salad and sturgeon tartar sauce
First course: tagliatelle with rock mullet
Main course: fresh baked fish of the day with vegetables
Desserts: tiramisù in a cup
TRATTORIA ZAMBONI (LAPIO DI ARCUGNANO - Via S. Croce, 73 - 0444273079- info@trattoriazamboni.it)
Appetisers: chanterelle mushroom flan on a light asiago cheese sauce
First course: pasta fringes with porcini mushrooms
Main course: duck breast with figs in red wine
Desserts: pastry caramelized with acacia honey, filled with strawberries and cream
