La Parmigiana Introduces Christmas Menu Featuring Classic Italian Cuisine

La Parmigiana, Glasgow’s finest restaurant for classic Italian cuisine, has introduced its Christmas menu following its retention of two AA rosettes for culinary excellence for the second year running.

Renowned for being elegant, yet affordable, La Parmigiana’s Christmas lunch menu’s starters include: spuma di salmone fresco con giacca di salmone affumicato (mousseline of salmon wrapped in smoked salmon); tagliolini al granchio (tagliolini pasta with a crab sauce) and cappelletti in brodo (meat ravioli served with beef consommé).

Mains, meanwhile, include: filletto di salmon al aceto balsamico (fillet of salmon with balsamic vinegar); tacchino arrosto tradizionale con ripieno e salsiccie di maiale (traditional roast turkey with all the trimmings); selvaggina in umido con polenta fritta (game casserole with polenta) and arrosto di maiale cotto a fuoco lento con salsa di mele (slow cooked roast pork with spicy apple sauce).

The delicious desserts include: buddino natalizio con crema pasticera calda, o con burro dolce (Christmas pudding with brandy sauce or brandy butter); macedonia di frutta con punch al mandarino (fresh fruit salad with mandarin punch) and tiramisu.

Meanwhile, La Parmigiana’s Christmas dinner menu offers such tempting starters as: scampi e gamberetti in salsa rosa (prawn and langoustine cocktail); prosciutto e salame con pasta Fritta (Parma Ham and Salame served with Traditional Savoury Cakes); zuppa di frutti di mare alla panna (shellfish chowder) and ravioli di selvaggina con grana burro e rosmarino (game ravioli with parmesan and rosemary flavoured butte).

Mains dishes include: arrosto d’anatra con castagne e frutti di bosco (roasted duck with chestnuts and wild berries); pappardelle alla lepre (pasta with wild hare sauce); petto di piccione con salsa al porto (breast of wood-pigeon in a port wine sauce); filetto di branzino in padella con capperi e acciughe (pan fried sea bass fillet with capers and anchovies) and brasato di vitella al frascati (pot roasted veal with frascati wine).

Desserts meanwhile include: buddino natalizio con crema pasticera calda, o con burro dolce (Christmas pudding with brandy sauce or brandy butte); selezione di formaggi (selection of cheese and biscuits); tiramisu and panna cotta alla strega (crème brullée with strega liqueur).

ENDS

For further information please contact Sandro Giovanazzi on 0141 334 0686

Issued on behalf of La Parmigiana by Liquorice Media tel 0141 564 8058

Date 4th November 2009

 

Notes to Editors

  • La Parmigiana has been the only Italian restaurant in Scotland to be included in the AA Restaurant Guide, The Michelin Restaurant Guide and the Good Food Guide. It recently won The Best Italian Restaurant Award at the inaugural Scottish Restaurant Awards 2008, an award which followed La Parmigiana being named as one of only seven Italian restaurants and three pizza restaurants across the UK to have won Gold Awards by the Pizza Pasta & Italian Food Association (PAPA) in recognition of its exceptional standards.

 

 

Contact: Susan Christie
Phone: 0141 564 8058
Email: susan@liquorice-media.com
Website: http://www.liquorice-media.com