Articolo disponibile anche in: Italian

It is one of the most anticipated events within the twelve months of celebrations for the 20 years of Osteria di Passignano, a restaurant (one Michelin star) inserted in the charm of the millenary village.

On Monday 2 March the chef of the Osteria, Nicola Damiani, will host Gennaro Esposito, chef of La Torre del Saracino (two Michelin stars), in a “tête-à-tête” between land and sea.

This is the menu of an evening that promises to be, literally, unforgettable.

WELCOME

Cod fish redone & cecina (Osteria di Passignano)

SNACKS

Polenta, Octopus and Peas (Osteria di Passignano)

Wafer with Cetara anchovies, chickpeas and broccoli (Gennaro Esposito)

Mozzarella di Bifala “Braid” (Gennaro Esposito)

STARTER

Soup of Nocellara olives and almonds, fennel and flag fish puree “80s” (Gennaro Esposito)

FIRST COURSE

Mixed pasta soup with shellfish and rock fish (Gennaro Esposito)

SECOND DISH

Monkfish tail in porchetta with red prawns morelli artichokes and chard (Osteria di Passignano)

SWEET

Ginger Pears Fritters, Goat Cheese and Chianti Spices (Osteria di Passignano)

SMALL BAKERY

Neapolitan Babà (Gennaro Esposito)

Rich and shortcrust pastry (Gennaro Esposito)

Cenci and small glass of chocolate (Osteria di Passignano)

Wines selected by Osteria di Passignano paired: tasting dinner with paired wines, water and coffee 200 euros. By reservation only: 0558071278 – info@osteriadipassignano.com – www.osteriadipassignano.com.

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