2024 NEW YEAR'S EVE DINNER AT VILLA ABBONDANZI
At the Garden Pavillon or Il Fenicottero Rosa Gourmet restaurant
Celebrate New Year’s Eve 2024 together at Villa Abbondanzi Resort in two wonderful locations!
Enjoy creative menus carefully prepared by the Executive Chef Alessandro Giraldi together with the Head Chef Riccardo Statella and the Head Chef Alessandro Terrasi.
DINNER curated by the CINQUE CUCCHIAI RESTAURANT
(in the location of the Garden Pavillon)
€ 150 per person (wines excluded)
wine pairing € 30 per person
DINNER at IL FENICOTTERO ROSA GOURMET RESTAURANT
€ 180 per person (wines excluded)
wine pairing € 80 per person
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INFO AND RESERVATION
Tel: +39 0546 622672
E-mail: info@villa-abbondanzi.com
or FILL THE FORM at the bottom
NEW YEAR'S EVE DINNER - CINQUE CUCCHIAI
IN THE GARDEN PAVILLON
APERITIF
"Fassona" beef tartare, caper, mustard grains and pink pepper
Swordfish tartare, balsamic vinegar caviar and chives
Pink prawn cruditè, cabbage marinated with lemon and dill
Oysters
Skewer with "cotechino" sausage and "datterino" tomato
"Parmigiano Reggiano" cheese flakes
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MENU
Cod mousse, puffed black rice and satureja maize
Lugana - 2021 - Cà Dei Frati
Octopus with Lambrusco wine, purple potato foam, black garlic and roasted lemon dust
Lambrusco di Sorbara Falistra - Podere al Saliceto
Manfettino pasta creamed with blue prawn and its tartare, yogurt and lime
Biagio Antico - 2020 - Tenute Dettori
Sea bass, truffle clafoutis, suffron sauce and jerusalem artichoke chips
Progetto 2 - 2017 - Leone Conti
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DESSERTS
Sicilian cannolo with sweet "ricotta" cheese and cardamom
Steamed tonka beans cream, salted cocoa crumble and fondant ganache
Catalana cream with espresso coffee and licorice
Soft chocolate cake served with yogurt mousse
Cuororo - 2019 - La Via Del Colle
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AFTER DINNER
"Cotechino" pork and lentils
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NEW YEAR'S EVE DINNER - IL FENICOTTERO ROSA GOURMET
ENTRÉE
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MENU
"Romagnola" beef tartare, chestnuts, beer and "Gran Cru di Grotta" cheese
Lopi Rosso - 2021 - La Via Del Colle
Cuttlefish, Monferrato thistle, black truffle, pomegranate and wild herbs
Royale Reserve Brut - S.A. - Philipponnat
Raviolo pasta stuffed with guinea hen, white watermelon mustard, "raviggiolo" cheese and "pioppini" mushrooms
Uis Blancis Dodon - 2019 - Denis Montanar
Risotto with suffron stigmas, shrimps tartare, smoekd bisque and mandarin
Weelfel Riesling - 2020 - Wimmer Czerny
Lobster, plum verjuice, nut mayonnaise and black shallot
Akmeninè Sancerre - 2019 - Sebastien Riffault
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PRE-DESSERT
Goat cheese ice cream, pink pepper and rose
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DESSERT
Abinao chocolate, peanuts and aronia
Apeyron - Villa Venti
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AFTER DINNER
"Cotechino" pork and lentils
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