The raw oysters are always considered a refined dish and it is often served as starter of a tasty seafood meal. It is important to make sure that the oysters are alive and fresh in order to avoid unpleasant consequences. According to the purists, the right way to eat raw oysters is to pour them...
Do you lose your appetite in summer and now are you looking for a summer, light and fresh dish? Perhaps you’re looking for a panzanella, a must of summer dinners. The panzanella is a rustic food of Tuscany. It is a poor and farming dish: as it doesn’t need to be cooked, the farmers used...
The bruschetta is a typical dish of the Italian tradition that is spread throughout Italy and consequently the recipe has many variations. Centrale Restaurant offers you a Trio of homemade bruschette as meat appetizer: the three kinds are called Naples, Margherita and Diavola. The Naples bruschetta is characterised by the quality and the freshness of...
Centrale Restaurant offers a great variety of wines, but it doesn’t skimp on cocktails. The Spritz is obviously a must-have of the menu. The Spritz is an Italian alcoholic and aperitif long drink that comes from Veneto: in the middle of the 19th Century an Austrian costume spreads, which was to add some sparkling water...
The scallop is a bivalve mollusc that comes from the Mediterranean Sea: the white and fleshy part is the adductor muscle, while the softer flesh is called coral. It is a delicious, tasty and also low-calorie dish. It has many names because the seafood is linked to many stories and legends. It is called Shell...
The mascarpone is a creamy and sweet cheese, recognised as a product of the Italian tradition by the Ministry of Agricultural, Food and Forestry Policies. It is typical of some areas of the Lombardia region, mainly of Lodi and Abbiategrasso. The name comes from the dialect term mascherpa or mascarpia, which means ricotta or cream....
The bigoli are a type of long pasta, which looks like a big spaghetto; they’re from Veneto, but they’re quite common and popular in the Eastern Lombardia. The name “bigoli” seems to result from the dialect term “bigàt” which means “worm” with regard to the shape of the pasta. The original recipe is quite simple,...
Fall has arrived and it means low temperatures outside: polenta becomes a symbol of this season, generally used as a side dish with meat or fish. This typical Northern Italian course has a very old tradition, back to Greek and Latin populations. In the past people used different kinds of flours, such as barley or...
September is going to end but temperatures are still high: on a sunny day it’s good to eat light dishes, in order not to get tired during the walk. In the Centrale Restaurant’s menu you will find a wide choice of salads: a cool solution seasoned with the classics as olives, tomatoes and potatoes, but...