scampo

PRAWNS* WITH CREAM OF CELERY, MULLET BOTTARGA WITH MELON FROM BRINDISI AND PINK PEPPER

The delicate sweetness of the prawns and the tastiness of the bottarga meet the coolness of the celery and melon, all bound together by aromatic pink pepper.
KCAL 318,7

Nutritional values

Nutrients
Calories 318,65 kcal
Fibre 2,2675 g
Protein 34,375 g
     vegetable protein 1,88 g
     animal protein 32,525 g
Total Fat 15,345 g
     saturated fat 1,925 g
    monounsaturated fat 7,615 g
    polyunsaturated fat 1,24 g
Cholesterol 366 mg
Carbohydrates 12,04 g
     sugars 10,705 g
Vitamins
Folic Acid 88,905 mcg
Thiamine (vitamin B1) 0,2075 mg
Riboflavin (vitamin B2) 0,3175 mg
Niacin (vitamina PP) 6,695 mg
Vitamin B 6 0,32 mg
Vitamin B 12 4,64 mcg
Vitamin A 151,75 mcg
Vitamin C 29,65 mg
Vitamin D 0 mcg
Vitamin E 4,22 mg
Vitamin K 2,4275 mcg
Minerals
Calcium 261,55 mg
Sodium 366,315 mg
Potassium 810,6175 mg
Phosphorus 732,45 mg
Iron 4,5 mg
capesante

GRILLED SCALLOPS WITH CREAM OF COURGETTES, FLOWER STUFFED WITH COURGETTE, BASIL AND TOMATO’S PETALS

The mild roundness of the scallops and the delicacy of the courgettes contribute to the lightness of this dish, with the acidity of the tomato and the aromatic taste of the basil balancing the end result.
KCAL 160,6

Nutritional values

Nutrients
Calories 160,6 kcal
Fibre 1,485 g
Protein 16,3725 g
     vegetable protein 1,2525 g
     animal protein 15,12 g
Total Fat 8,36 g
     saturated fat 1,195 g
    monounsaturated fat 5,525 g
    polyunsaturated fat 0,8675 g
Cholesterol 29,7 mg
Carbohydrates 4,255 g
     sugars 1,9175 g
Vitamins
Folic Acid 52,65 mcg
Thiamine (vitamin B1) 0,0725 mg
Riboflavin (vitamin B2) 0,155 mg
Niacin (vitamina PP) 1,8875 mg
Vitamin B 6 0,285 mg
Vitamin B 12 0 mcg
Vitamin A 227,65 mcg
Vitamin C 27,325 mg
Vitamin D 0 mcg
Vitamin E 3,525 mg
Vitamin K 2,38 mcg
Minerals
Calcium 39,825 mg
Sodium 161,2125 mg
Potassium 543,7125 mg
Phosphorus 248,625 mg
Iron 0,7625 mg
lattuga

VEGETARIAN SALAD WITH VEGAN MAYONNAISE, SPELT FRISELLA AND SCALLOPED CUORE DI BUE TOMATO

A refreshing, light dish, the ultimate example of meat and fish-free cuisine, with mayonnaise and a frisella to add a bold dash of flavour.
KCAL 277,79

Nutritional values

Nutrients
Calories 277,7875 kcal
Fibre 5,1875 g
Protein 6,9575 g
     vegetable protein 6,265 g
     animal protein 0 g
Total Fat 15,7025 g
     saturated fat 1,6225 g
    monounsaturated fat 6,4125 g
    polyunsaturated fat 3,6675 g
Cholesterol 0 mg
Carbohydrates 28,9275 g
     sugars 5,325 g
Vitamins
Folic Acid 75,46 mcg
Thiamine (vitamin B1) 0,31 mg
Riboflavin (vitamin B2) 0,1125 mg
Niacin (vitamina PP) 1,7125 mg
Vitamin B 6 0,2225 mg
Vitamin B 12 0 mcg
Vitamin A 174,8425 mcg
Vitamin C 10,875 mg
Vitamin D 0 mcg
Vitamin E 6,0575 mg
Vitamin K 1,96 mcg
Minerals
Calcium 47,4 mg
Sodium 141,61 mg
Potassium 339,2125 mg
Phosphorus 143,75 mg
Iron 1,8725 mg
Bruschetta

BRUSCHETTA MADE WITH TUSCAN BREAD, ROAST PORK, APPLE AND SUN-DRIED TOMATOES

A new take on classic bruschetta, in which Mediterranean flavours encounter those of the farming tradition in the north of Italy.
KCAL 343

Nutritional values

Nutrients
Calories 343 kcal
Fibre 3,9 g
Protein 25,4 g
Total Fat 7,3 g
     saturated fat 2,2 g
    monounsaturated fat 3,2 g
    polyunsaturated fat 1,1 g
Cholesterol 52,1 mg
Carbohydrates 43,8 g
     sugars 12,9 g
Vitamins
Folic Acid 70,9 mcg
Thiamine (vitamin B1) 1,2 mg
Riboflavin (vitamin B2) 0,5 mg
Niacin (vitamina PP) 7,7 mg
Vitamin B 6 0,6 mg
Vitamin B 12 0,6 mcg
Vitamin A 728,6 mcg
Vitamin C 7,3 mg
Vitamin D 0 mcg
Vitamin E 0,3 mg
Vitamin K 16,1 mcg
Minerals
Calcium 97,3 mg
Sodium 344 mg
Potassium 920 mg
Phosphorus 292 mg
Iron 4,2 mg
I piatti o gli ingredienti contrassegnati con (*) potrebbero essere congelati o surgelati all’origine dal produttore oppure potrebbero essere sottoposti in loco ad abbattimento a temperatura negativa per garantirne la qualità e la sicurezza, come descritto nelle procedure del piano HACCP ai sensi del Reg. CE852/04. Il personale di sala è a disposizione per fornire qualsiasi informazione in merito ai piatti serviti.

RESERVATION

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