NEWS
Ravenna, a treasure chest of art, history and culture.
Ravenna is a treasure chest of art, history and culture of the first order; in its glorious past, it was capital three times between the 5th and 8th centuries and the magnificence of this period has left important remains that have come down to us today. Ravenna is the city of mosaic art which did not originate here but found its highest form of expression in a mixture of symbolism and realism, Roman and Byzantine influences and even today this ancient craft lives on in schools and workshops.
WEATHER FORECAST
11/03/2010
7° C
12/03/2010
7° C
Maurizio Storti [Recensore-56] ha scritto: Non sono un lupo di mare né un tipo da spiaggia, amo la montagna (Alto Adige, val Pusteria, Dolomiti…che luoghi!)…eppure…un soggiorno, per quanto breve, a Marina Romea, sul limitar della stagione estiva, mi ha lasciato un piacevole ricordo.
Siamo stati bene, io e la mia famiglia, all’Hotel Columbia e penso proprio che il prossimo anno ripeteremo l’esperienza (stessa spiaggia, stesso mare…stesso albergo!).
Ora che è giunto l’autunno e…non vi sono più zanzare (e si spera nemmeno “zanzarotti” e zanzarofobi), ci mancano un po’ la tranquillità del luogo, la sobrietà dell’albergo, il piacere di un solitario bagno in piscina sotto i pini…
Come “cameo”, a integrazione e rifinitura di un mio precedente commento già apparso sul “guestbook”, ho scritto una recensione, disponibile su “TripAdvisor”.
Colgo l’occasione per salutare la famiglia Gardini e, in particolare, la Signora Rita per la gentilezza riservatami durante un cordiale colloquio telefonico.
Restaurant La Pioppa - Menù
FISHMENU
HORS D'OEUVRES
Swordfish carpaccio on salad and citronette
Prawn's tail sautéed and beans soupe
Mussels and clams at marinara style
Fish salad
FIRST COURSES
Spaghetti with clams
Risotto at Marinara style
Flat spaghetti with mussels and fresh tomato
Thin tagliatelle at fish and seafood
Risotto at sepia ink with squids and basil
Strozzapreti with clams, chick peas and saffron
Garganelli with octopus, tomato and wild fennel
MAIN COURSES
Assorted fried fisches del padellone
Roasted mixed of fish (Min. 2 pers.)
Skewered mixed of grilled fish
Fillett brill with capers, oregano and tomatoes
Cappesante au gratin
Crustaceans steamed with small mixed vegetables with oil and salt
Tuna's cutting with aromatic erbs, porto sauce
Bass in salt crust
ON RESERVATION (Min. 2 persons)
Braised eel with onions, vinegar and tomatoes
Grilled Eel
Fish chowder
Paella's menù at marinara style
MEET MENU'
HORS D'OEUVRES
Hors d'oeuvre of Romagna
Piadina, fromage blanc et roquette
Vegetable's strudel on "pasta fillo" and tomatoes sauce
Little salad with ewe's cheese, pears and pine nuts
FIRST COURSES
Romagna soup with Passatelli
Passatelli with asparagus and pine nuts
Home-made Cappelletti or Ravioli at choice
Strozzapreti with wild mushrooms, sausages with cream
Garganelli with courgettes, fresh chees from milk whey and tomatoes soleggiati
Home-made noodles with meat and tomato sauce or with butter and Cacio cheese
MAIN COURSES
Chicken or turkey steak or escalope
Assorted grilled meat
Fillet of beef at sangiovese
Fillet beef grilled with vegetable marinate and balsamic vinegar
Chicken bites with crema of chick peas and sesame seed
Beef cutted with celery, tomatoes and parmesan
Charcoal grilled beef
Cutlet veal au gratin with Fossa chees
Grilled sausages
Vegetarian dish with vetable hamburgher
Parma ham or cheese
VEGETABLES
Fried potatoes
Assorted grukked vegetables
Assorted row vegetables with oil and salt
Buffet salat
SWEETS
Home parfaits
Lemon sherbet
Ice cream drowned with walnuts liqueur
Cheese
Fresh fruit
Truffles
Walnuts liqueur Truffles
Coffee Truffles
