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The new menu for the Vignamare restaurant will soon be available online.
The concept
Chefs Luca Bertora and Claudio Aliperti will lead the kitchen with a shared vision, in the spirit of continuity and enhancement of the restaurant's identity. It will be a cuisine that listens to our territory and, at the same time, allows itself to be influenced by unexpected ideas, capable of surprising and daring, of remaining faithful to the land and at the same time looking far ahead.
1 CEREALS containing gluten, such as wheat, rye, barley oats, spelt, kamut (Khorasan wheat) and their derived strains and products
2 CRUSTACEANS and products containing them
3 EGGS and products containing them
4 FISH and products containing them
5 PEANUTS and products containing them
6 SOYBEANS and products containing them
7 MILK and dairy products (products containing lactose)
8 NUTS, such as almonds, hazelnuts, walnuts, pistachios and products containing them
9 CELERY and products containing it
10 MUSTARD and products containing it
11 SESAME SEEDS and products containing them
12 SULPHUR DIOXIDE AND SULPHITES in concentrations exceeding 10 mg/Kg or 10 mg/litre in terms of total sulphur dioxide
13 LUPIN BEANS and products containing them
14 MOLLUSCS and products containing them
