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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

Carbonara
Acquavite marinated egg, urchin, Dobbiaco bacon and fava bean water

Mare Bianco
sea scallop and pumpkin, celery with buttermilk and mozzarella whey

Calamaro (Squid )
black garlic ink, hazelnut and horseradish, parsley oil

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

Nero su nero
black on black rice venison cuttlefish with black, creamed almond and candied citron, raw cuttlefish water and salt

Branzino
cracker made of boiled beef tongue cutlet, green tomato jam, yogurt and flavored purple cabbage

BriOCHE
brioche with goose demi-glace and partly candied cherries

Primetemps
soft biscuit with hazelnut and 70% chocolate, Tahitian vanilla-flavored namelaka, green asparagus and lime


90
125 with wine tasting
for the whole table

 

CLASSICI

liuk
amberjack, candied lemon with salt and licorice

laguna
white queen scallops and sea kale in a soup with smooth clams and Chardonnay

fresh
Vialone nano rice with cod whit chickpea hummus, pea water and ricotta cheese made with sheep milk

oro
golden zottoli with latte di mare, herb extract and saor (fried mixture) with fig vinegar

sorbet

giro d’Italia
sbrisolona (crumbly) cake made with Biancoperla corn, almond ice cream, curd cream made with Seirass ricotta cheese, candied lemon and coffee

 


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

brioche with goose demi-glace and partly candied cherries

pineapple ravioli, robiola and bitter orange-flavoured ice cream, cream made from Pizzuta d’Avola almonds

Hazelnut and 70% chocolate soft biscuit, Tahiti vanilla, green asparaguses and lime namelaka

sbrisolona (crumbly) cake made with Biancoperla corn, almond ice cream, curd cream made with Seirass ricotta cheese, candied lemon and coffee

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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 morbido e crudo d’asparago violetto di Bassano
oppure
battuta al coltello di cavallo con parmigiano liquido e acqua di nocciole

linguine di semola “Mancini”, fave e pecorino
oppure
collo d’oca farcito con agretti e pomodori verdi

sorbetto al cucchiaio

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

per permetterci di servirvi in 25 minuti, comunicateci l'ora di arrivo! 

 

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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!