Zafferelli - Italian Restaurant

Zaffarelli - Italian Restaurant
Indirizzo: 31/32 New Road - - Brighton BN1 1UG- Inghilterra
Telefono:01273 - 206662
Zone di operatività:Brighton
Nome direttore:Mario Bove (Zafferelli)
Nome responsabile (nome e cognome):Mario Bove (Zafferelli)
Lingue parlate:Italiano, Inglese

Dotato di personalità esuberante e professionalità costruita in oltre 40 anni di attività in ben 3 continenti, Mario Bove (Zafferelli per tutti) è il perno, l'anima, il motore dell'omonimo ristorante che dirige da una decina di anni.

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Situato nella zona centrale di Brighton, a poche centinaia di metri dal famoso Brighton Pier, il ristorante italiano Zafferelli deve il suo successo non solo al carisma tutto personale di Mario ma anche alle sue capacità di cuoco.
Grazie alla sua vasta e consolidata esperienza, il menu di Zafferelli italian restaurant si distingue per i numerosi piatti particolari che quotidianamente propone ad una affezionata clientela: tra i tanti, ecco alcuni esempi significativi:

 

- antipasti di scampi al gratin con avocado, bechamelle e mozzarella;
- mozzarella in carrozza con bocconcini fior di latte impanati e serviti con sugo di pomodoro, basilico ed origano;
- spigola alla Rufino accompagnata da spinaci, pomodoro secco, sugo al vino bianco, aglio, limone e prezzemolo;
- spalla di agnello cotta per oltre 2 ore con funghi demi glace sauce;
- Banoffi pie, goloso dolce con fondo di biscotti digestivi, caramello, banana fresca a fette, crema di mascarpone e spruzzata di Bayleys.


ANTIPASTI
Antipasti Freddi (cold starters);
Coppa di Gamberi (prawn cocktail);
Pate of the day (please ask your waiter);
Prosciutto e Melone (parma ham and melon);
Affettato italiano (a selection of Italian salami);
Tricolore (tomato, mozzarella, avocado and basil);
Caprese (tomato, mozzarella and basil);
Antipasti caldi (hot starters).

INSALATE
Salmon salad (salmon, prawns and avocado);
Mix salad (traditional style salad);
Tomato and onion salad (traditional salad);
Rugola and parmigiano (rocket and parmisan cheese);
Insalata di capra (warm goats cheese served with mixed leaves and citrus dressing).

CONTORNI
Verdure alla griglia (mixed grilled vegetables);
Patate novelle (new potatoes served with garlic and parsley);
Legumi del giorno (fresh vegetables of the day);
Patatine fritte (chips);
Garlic bread;
Pizza bread;
Italian bruschetta;
French bread.

PASTA E RISOTTI
SPAGHETTI
Ai Frutti di Mare (served with mixed seafood in a delicious tomato and garlic sauce);
Napoli (served with olive oil, chilli, garlic and parsley);
Al Pollo (served with chicken breast, tomato sauce, garlic and chilli).

PENNE
Alla Arrabbiata (served with tomato sauce and chilli);
Alla Puttanesca (served with olives, anchovies, chilli and tomato);
Alla Diavola (tomato sauce, spicy sausage, black olives, garlic and cream);
Ciro (served with cream tuna, prawns, garlic and herbs).

TAGLIATELLE
Al Salmone (served with smoked salmon, cream and fresh herbs);
Alla Carbonara (served with bacon, eggs, cream and parmisan cheese);
Alla Boscaiola (served with mushrooms, bacon, tomato, onions and cream).

GNOCCHI
Gnocchi al ragu (served with rich beef and tomato sauce);
Gnocchi Felicia (served with tomato sauce and fresh mozzarella).

RISOTTI
Il Risotto ai Funghi (rice served with mushrooms and parmisan cheese);
Il Risotto Marinara(rice served with mixed seafood, tomato and saffron).

FILLED PASTA
La Lasagna Napoletana (with mince meat, mozzarella, tomato sauce and parmisan cheese);
Cannelloni del Nonno (rolled pasta filled with ricotta cheese and spinach);
I Tortelloni ai Quattro formaggi (four cheese, garlic and white wine).

PIZZE
Margherita (tomato, mozzarella & fresh basil);
Salami (tomato, mozzarella & ham);
Prosciutto (tomato, mozzarella & ham);
Napoli (tomato, mozzarella, olives, capers & anchovies);
Quattro Formaggi (tomato, mozzarella & selection of cheese);
Diavolo (tomato, mozzarella & selection of cheese);
Diavola (tomato, mozzarella, peperoni and green chilli);
Fungi e prosciutto (tomato, mozzarella, ham & mushroom)
Fiorentina (tomato, mozzarella, spinach, egg and black olives);
Funghi (tomato, mozzarella & mushrooms);
Hawaii (tomato, mozzarella, ham and pineapple);
Sabrina (tomato, grilled aubergines, courgettes, peppers & olives);
Ciro (tomato, mozzarella, prawns, tune & herbs);
Regina (tomato, mozzarella, chicken, asparagus and garlic);
Quattro Stagioni (tomato, mozzarella, mushrooms, salami & artichokes);
Zafferelli (tomato, mozzarella, mixed seafood, king prawns & mussels);
Calzone (rolled pizza with tomato, mozzarella, mushrooms & ham);
Vegetarian Calzone (with tomato, mozzarella, mushrooms, peppers, artichokes & olives);
La Classica (parma ham, mozzarella, tomato, rocket, parmigiano and black olives).

SECONDI
Il Pollo (chicken dishes);
Il Pollo alla Pizzaiola (chicken breast served with tomato, red wine, garlic, origano);
Il Pollo Zafferelli (chicken breast served with spinach, brei, parsley, garlic);
Il Pollo Italia(chicken breast served with fresh tomato, mozzarella, avocado and cream).

LE CARNI (meat dishes)
La Bistecca alla Griglia (10oz sirloin served on a herb-potato bake cake with rosemary butter);
Le Scaloppine Holstein (bread-crumbed escalope of veal sauteed in butter served with fried egg anchovies and capers);
Le Scaloppine alla Romana (Escalope of veal, with parma ham and sage);
Le Scaloppine alla Regina (Escalope of veal sauteed in butter with cream, mushrooms and sherry sauce);
Lo Stufato di Agnello (Roasted should of lamb served with borlotti beans and red wine);
Salsiccia e Lenticchie (Roasted Italian sausages on a bed of lentils and pancetta).

DESSERTS
Tiramisu (a classic coffee-soaked sponge with mascarpone);
Torta al Limone (lemon tart);
Pera al Mascarpone (poached pear with vanilla mascarpone);
Cheese Cake;
Profiteroles;
Tartufo al Cioccolato (chocolate truffle cake served with a raspberry coulis);
Gelati assortiti (chocolate, vanilla, coffee, pistacchio or raspberry coulis);
Gelati assortiti (chocolate, vanilla, coffee, pistacchio or strawberry ice cream).

FORMAGGI
A selection of italian cheese served with biscuits.

IL PESCE
(fish dishes)
Il Baccalà alla Fiorentina (roast cod served on a bed of fresh spinach with a rich cheese sauce);
Il Baccalà in Salsa Rossa (pan fried cod with herb crust in red butter);
L'Orata alla Pugliese (whole baked sea bream with new potatoes, herbs olives roast tomatoes);
La Spigola alla Griglia (grilled sea bass);
Il Salmone alla Griglia (grilled salmon fillet;)
Il Salmone in Salsa Verde (grilled salmon with Mediterranean vegetables, topped with salsa verde);
I Gamberoni Amalfi (grilled king prawns in garlic and lemon sauce, sprinkled with parsley).


VINI
NORTHERN ITALY
Pinot Grigio, Veneto(12% vol. clear, fresh with an elegant finish and fragrant aroma);
Gavi di Gavi (12.5% vol. a superior white wine from Piedmont, clean, full-bodied, superb)
Sauvignon Blanc "Terlaner" (13% vol. dry with lovely rich fruit and superb balance).

CENTRAL ITALY
Frascati Superiore, Lazio (12% vol. light, golden, fruit and refreshing);
Verdicchio, Marche (12.5% vol. a dry, staw-coloured wine with a delicate finish);
Dolcetto DOC, Piedmont (13% vol. a medium-bodied wine from Pidmont, very drinkable)
Amarone, Veneto (14.5% vol. oak-aged for several years producing a rich & robusto full-bodied wine);
Barolo "Riva" (14% vol. pure, complex and seductive).

CENTRAL ITALY
Montepulciano d'Abruzzo (12.5% vol. the palette is filled with warning flavours of plums, dried fruit and toasted hazelnut);
Chianti Doc (12.5% vol. traditional with a soft, fruity complexity);
I Pini Sangiovese Cabernet (12.5% vol. rich on the palate with dark berry fruits, smooth tannins and glorious toasted oak).

SOUTHERN ITALY
ITALIAN HOUSE WHITE WINE
Corvo, Sicily (11% vol. a fresh dry white wine a light fruit aroma);
Chardonnay del Salento (11% vol. a rich, buttery chardonnay having been aged in oak).

ITALIAN ROSE WINE
Vino Rosè (12% vol. dry with lovely aromas of strawberries and raspberries).

VINO ROSSO
NORTHERN ITALY
Valpolicella, Veneto (12.5% vol. medium-bodied, classic red from Veneto);
Corvo, Sicily (12.5% vol. a dry smooth, ruby red with a peppery finish);
Nero d'Avola, Sicily (13% vol. bright ruby in cilour with scents of dried fruits);
Salice Salentino, Puglia (13% vol. a very full-bodied pugliese wine with depth & breadth).

CHAMPAGNE
Veuve Cliquot;
Moet Chandon;
Prosecco.

Letto 2311 volteUltima modifica il Martedì, 02 Febbraio 2016 12:01