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lazzaro1915

THE KITCHEN,
THE IDEAL PLACE
WHERE OUR IDENTITY
CAN EXPRESS ITSELF,
FREELY

gourmet DNA!

WE ARE MADE OF SNAPSHOTS, QUICK PICTURES TAKEN IN OUR KITCHEN: THE ISTANTANEE.
THE CLASSICI ARE OUR HISTORY, WHILE THE WORK-IN-PROGRESS SESSION
REPRESENTS OUR BEST INTENTIONS FOR THE FUTURE.

DIFFERENT ASPECTS OF A GENETIC LOVE FOR COOKING:
THIS IS WHAT WE ARE AND WHAT OUR THREE TASTING MENUS ARE MADE OF!

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istantanee e classici

 

PICK OUR ISTANTANEE TO GET A CLEAR IDEA OF OUR DISHES:
THESE ARE OUR MOST REPRESENTATIVE DISHES…
BUT IF YOU REALLY WANT TO KNOW WHO WE ARE, TRY OUR CLASSICI!


ISTANTANEE

Red
red shrimp noodles, fermented kiwi with seaweed caviar and sea mayonnaise

White sea
sea scallop and marrow, mozzarella whey and cauliflower

Tuna cotechino
tuna belly, pig foot rind, olive lentils, bagnetto verde (green sauce) and spirit-marinated egg yolk 

Squid
black garlic ink, hazelnut and horseradish

Chioggia’s gold
spaghetti with laurel water and smooth clams, beer escargots, bitter roots

Grilled
grilled umbrina fish, chickpeas hummus and balsamic herbs

Goose croissant
croissant with goose demi-glace and partly candied cherries

Wasabi
pistachio and white chocolate biscuit, wasabi namelaka and pink grapefruit jam


90
125 with wine tasting
for the whole table

 

CLASSICI

Liuk
amberjack, candied lemon with salt and liquorice

Busara-style scampi
bread, garlic and sweet chili pepper, walnuts and tomato water

Saor
Vialone nano rice with in saor onions (sweet and sour savour) and red turnip grown in plum vinegar, black truffle water caviar  

Turbot
green tomato jam, olive stones

Tonka
Panbrioche bread, toasted milk and Tonka broad bean, rhubarb

Giro d'Italia
sbrisolona cake (crumbly cake) with pearl-white corn, curd cream with Seirass ricotta cheese, candied lemon and coffee, almond ice cream 


75
100 with wine tasting
for the whole table

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work in progress

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W.I.P. IS A SUGGESTION WHICH CHANGES EVERY SEASON, BASED AS MUCH AS POSSIBLE ON WHAT THE LOCAL MARKET OFFERS.

A SPACE WHERE WE CAN CREATE AND EXPERIMENT… BECAUSE A KITCHEN IS ALWAYS WORK IN PROGRESS!

 

next w.i.p

THE LAGOON, APPROACHING CHIOGGIA – BELLUNO-STYLE CASERA – PADOVA’S COURTYARD

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with sugar

 

SWEETS (BUT NEVER TOO MUCH!), INSPIRED BY THE TRADITION OR ORIENTED TOWARDS THE FUTURE: IT ACTUALLY DOESN’T MATTER! 

OUR DESSERT MENU WILL SEDUCE YOU, WHATEVER OPINION YOU HAVE ON THE SUBJECT!


WITH SUGAR

sorbets and ice creams

croissant with goose demi-glace and partly candied cherries

apple tarte tatin, miso and raspberry caramel, Tahiti vanilla créme fraiche

hot Grand Cru Kalapaia chocolate flan with oil heart and sorbet with preserved apricot kernels

sbrisolona cake (crumbly cake) with pearl-white corn, curd cream with Seirass ricotta cheese, candied lemon, coffee and almond ice cream 

pistachio and white chocolate biscuit, wasabi namelaka and pink grapefruit jam

pineapple ravioli, robiola and bitter orange ice cream, almond cream 

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25x25

UN PRANZO DI LAVORO CAPACE DI STUPIRE IL TUO MIGLIOR CLIENTE IN SOLI 25 MINUTI?
METTICI ALLA PROVA, AL TUO BUSINESS PIACERA'!!


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menù del pranzo

                                                         

uovo fondente con pancetta di Dobbiaco e luppolo
oppure
battuta al coltello di cavallo, tartufo nero e saor di Tropea all'aceto di fichi

penne "mari e monti" con mazzancolle e shitake
oppure
collo d'oca farcito con sedano rapa e rafano

25
con acqua - caffè - calice di vino
disponibile dal mercoledì al sabato a pranzo

 

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LAZZARO1915 IT’S US, PIERGIORGIO AND DANIELA: SIBLINGS AND BUSINESS PARTNERS WITH A GENETIC PASSION FOR HOSPITALITY AND A LONG HISTORY OF FOOD SERVICE BEHIND. 

COME AND VISIT US, WE WILL BE GLAD TO SHARE OUR LOVE FOR COOKING WITH YOU!