Premium Italian restaurant Piccolino has unveiled a new autumn menu, featuring tender slow cooked meats, perfectly roasted seasonal vegetables, comforting pizza and hearty pasta dishes, which promise to warm the soul as the cold nights start to draw in.
Bursting with fresh flavours and specially sourced seasonal ingredients, the new menu sees 27 delicious new dishes introduced to the Oozells Square restaurant, each capturing the essence of the autumn harvest.
The mouth-watering new dishes include crispy slow cooked duck with glazed apples and sage in a Valpolicella wine sauce (Antara); slow cooked pork belly with radicchio, orange, balsamic and thyme (Pancetta di Maiale); and slow cooked beef in red wine with Italian cheese creamed potatoes (Stufato di Manzo).
Guests can also enjoy duck ragu, cooked in red wine and rosemary (Rigatoni All’Anatra); risotto with porcini mushrooms and mascarpone (Risotto al Funghi); and ravioli filled with roast butternut squash, amaretti biscuits, hazelnut and sage (Ravioli Zucca).
Seafood lovers will delight in the grilled swordfish with tomatoes, capers, black olives and garlic (Pesce spade alla Livornese), while pizza connoisseurs are sure to be impressed with the Mortadella Pizza, prepared on a hand-stretched base and topped with mortadella, smoked burrata, pistachio and basil.
Further additions to the menu include prosciutto, gorgonzola, pear, rocket and chicory salad with toasted walnuts, pecorino cheese and honey dressing (Prosciutto e Pere); Arancine with truffle, mozzarella and truffle mayonnaise (Arancine Tartufo); roasted butternut squash, carrot, beetroot and red onion with thyme (Verdure al Forno); and Parma ham with buffalo ricotta, honey, walnuts and toasted ciabatta.
An impressive seven new desserts and gelato flavours have also been introduced to the menu. Those with a sweet tooth will love the lemon polenta cake with candied lemons and vanilla ice cream (Torta di Polenta al Limone); Panna Cotta with Amaretto and passion fruit sauce; and black cherry cheesecake, Italian meringue and sour cherry sauce (Torta all’ Amarena).
In addition to the new dishes, guests can still enjoy popular menu favourites such as tomato and basil with toasted ciabatta (Bruschetta al Pomodoro); spaghetti with fresh palourde clams, white wine, vine ripened tomatoes, chilli and garlic (Spaghetti alle Vongole); and real Neapolitan pizza, as well as Aberdeen Angus and Hereford steaks, aged for an impressive 28-days.
The restaurant also offers dedicated gluten free, vegan and vegetarian and Sunday Lunch options, while younger guests can choose from a special ‘Bambino Menu’, which will make a perfect treat during October half term.
Speaking on the new seasonal menu, Regional Operations Manager at Piccolino, Pepe Merdzan, said: “Autumn is such a wonderful time of year from a culinary perspective with an abundance of fresh flavours and rich produce. Our new menu encapsulates the best of nature’s bounty as the seasons change and we’re incredibly excited about introducing our fabulous new dishes to guests at Piccolino as we celebrate the autumn months.”
As well as offering a menu to satisfy all appetites, Piccolino also boasts an impressive drinks list featuring cocktails, fine Italian wines and beers from around the world.