{"id":7865,"date":"2022-10-26T10:07:39","date_gmt":"2022-10-26T08:07:39","guid":{"rendered":"https:\/\/laccademia.it\/degustazione-crudo-e-cotto-2\/"},"modified":"2024-03-01T01:37:06","modified_gmt":"2024-03-01T00:37:06","slug":"degustazione-crudo-e-cotto-2","status":"publish","type":"page","link":"https:\/\/laccademia.it\/en\/degustazione-crudo-e-cotto-2\/","title":{"rendered":"Degustazione Crudo e Cotto"},"content":{"rendered":"
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Tasting Men\u00f9<\/span><\/h2>\n
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Raw and Cooked Fish<\/h2>\n
Extended to the whole table<\/div>\n
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\u20ac 70,00<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\u25cf Carpaccio of Swordfish, zest of Lemon, Orange and Reggio Calabria Bergamot
\n\u25cf Lomo by Gadus Morhua, salted Cod, Premium \u201cEdicion Limitada\u201d Giraldo and cherry Tomato<\/p>\n

\u25cf Mediterranean Shrimp Scampi, aromatic herbs, pink Salt
\n\u25cf Red Shrimp, Mojito jelly and Reggio Calabria Bergamot
\n\u25cf Gillardeau Oyster<\/p>\n

\u25cf Aspromonte Potato pie, Octopus and Caciocavallo cheese fondue from Cimin\u00e0 Slow Food presidium
\n\u25cf Prawns in Cornmeal and Purple Cardeto duchess Potatoes with Motta San Giovanni Oregano<\/p>\n

\u25cf Roasted scallop, Leek, plum Tomato and fresh Thyme<\/p>\n

\u25cf Stroncatura pasta \u201cSorelle Salerno\u201d, chopped Tuna, Ottobratica olive powder Slow Food presidium and Orange, Lemon and Bergamot sauce from Reggio Calabria<\/p>\n

\u25cf Predessert<\/p>\n

\u25cf Strawberry parfait, Vanilla Mascarpone, Chocolate crumble and Berries<\/p>\n

:<\/h6>\n
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{All the fish we serve is subjected to a killing procedure according to current regulations, for food safety and better conservation of the organoleptic characteristics}. (Reg.CE 853\/04)
\n{In accordance with EC Reg. 1169\/11 we advise our guests that some dishes may contain allergens. For more information, contact the staff}<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Piatti<\/span>Crudo e Cotto<\/h2>\n<\/div>\n<\/div>\n
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Tasting Men\u00f9 Raw and Cooked Fish Extended to the whole table \u20ac 70,00 \u25cf Carpaccio of Swordfish, zest of Lemon, Orange and Reggio Calabria Bergamot \u25cf Lomo by Gadus Morhua, salted Cod, Premium \u201cEdicion Limitada\u201d Giraldo and cherry Tomato \u25cf […]<\/p>\n","protected":false},"author":12,"featured_media":7640,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7865","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMen\u00f9 degustazione esteso all'intero tavolo cotto e crudo<\/title>\n<meta name=\"description\" content=\"Men\u00f9 degustazione esteso all'intero tavolo; Carpaccio di Pescespada, zeste di Limone, Arancia e Bergamotto di Reggio Calabria\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laccademia.it\/en\/degustazione-crudo-e-cotto-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Men\u00f9 degustazione esteso all'intero tavolo cotto e crudo\" \/>\n<meta property=\"og:description\" content=\"Men\u00f9 degustazione esteso all'intero tavolo; 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