{"id":31000,"date":"2022-02-04T23:25:36","date_gmt":"2022-02-04T23:25:36","guid":{"rendered":"https:\/\/cucineditalia.com\/italys-most-suggestive-menus-for-valentines-day\/"},"modified":"2022-06-01T12:40:33","modified_gmt":"2022-06-01T12:40:33","slug":"italys-most-suggestive-menus-for-valentines-day","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/italys-most-suggestive-menus-for-valentines-day\/","title":{"rendered":"Italy\u2019s Most Suggestive Menus for Valentine\u2019s Day"},"content":{"rendered":"

There are just a few days<\/span> left until Valentine’s Day<\/strong>, the most romantic holiday of the year<\/a> a day<\/span> dedicated to all lovers, established back in 496 in honour of S<\/span>aint Valentine of and now celebrated all over the world. Even restaurants are preparing to open their doors to love with menus designed ad hoc by chefs to make the evening of 14th <\/span>February special and unforgettable for all their <\/span>guests. Read along to discover some of Italy\u2019s most special places to toast your love this year.<\/span><\/p>\n\n\n

Berton Restaurant – Milan<\/h2>\n\n\n\n

<\/p>

For all lovers,\u00a0the renowned<\/span>\u00a0Andrea Berton<\/strong> offers a special tasting menu at his restaurant for Valentine’s, paired with Laurent Perrier champagne<\/strong> with dishes ranging from Cardo<\/strong> gobbo with bagna cauda and trout roe to lobster aspic with pistachio and orange<\/strong>,\u00a0and continuing on to<\/span>\u00a0Ravioli with beef tail<\/strong> and Guinea fowl with cabbage and chestnuts<\/strong>.<\/p><\/p>\n\n\n\n

<\/p>

www.ristoranteberton.com<\/a><\/p><\/p>\n\n\n\n

Daniel Canzian Restaurant – Milan<\/h2>\n\n\n\n

<\/p>

Chef Daniel Canzian<\/strong> presents two special seafood menus at his restaurant, one to be enjoyed at the restaurant and the other available for home service. The star dishes include the\u00a0c<\/span>arpaccio of scallops<\/strong> and winter vegetables with sea urchin guazzetto<\/strong> and the\u00a0m<\/span>ezzelune of mountain potatoes<\/strong> with beetroot, caviar<\/strong> and prosecco<\/strong>. The “DanielCanzian at home<\/strong>” version is just as rich in flavours and includes the Venetian sushi box “Carnevale di Venezia” and pumpkin gnocchi with scampi, hazelnuts and shellfish emulsion.<\/p><\/p>\n\n\n\n

<\/p>

danielcanzian.com<\/a><\/p><\/p>\n\n\n\n

Cocciuto – Milan<\/h2>\n\n\n\n

<\/p>

Cocciuto<\/strong>‘s focus is on romance with an explosion of red balloons with messages of love that will invade the brand’s three restaurant locations. The stars at the table will be the pizza special<\/strong> Valentina Cocciuta<\/strong>, stuffed with a mix of prized tomatoes, and the Cocciutell<\/strong>i, crispy fried<\/strong> doughnuts offered for the occasion in an even “hotter” version with three appetising combinations: raspberry and chilli sauce, passion fruit and vanilla cream or white chocolate and salted pistachio.<\/p><\/p>\n\n\n\n

<\/p>

www.cocciuto.com<\/a><\/p><\/p>\n\n\n\n

Desco – Milan<\/h2>\n\n\n\n

<\/p>

Roberto Godi, Desco<\/strong>‘s resident restaurant chef, aims to amaze his guests with dishes featuring refined and aphrodisiac ingredients: from Scampo Saor<\/strong>, served with foie gras royale, chilli chutney and dark chocolate, to Oyster Risotto<\/strong> served with rocket gel and candied ginger with local honey. It ends with the iconic Love Cake Balloon<\/strong> with a personalised dedication engraved on it. For those who wish, a vegan proposal will also be available.<\/p><\/p>\n\n\n\n

<\/p>

descomilano.it<\/a><\/p><\/p>\n\n\n

\n
\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tMoma Restaurant\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tChef Andrea Pasqualucci Moma\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tIdylio by Apreda\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n

\t\t\t\t\t\t
<\/p>\n

\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tRistorante Acquolina\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tGiulia Restaurant Crudo di pesce alla mugnaia, acetosella e trombolotto\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tGiulia Restaurant Foresta\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n

\t\t\t\t\t\t
<\/p>\n

\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tGiulia Restaurant Linguine Gentile, foie gras e scorzanera\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tGiulia Restaurant Rana, castagna, limone e ceci\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tFaraona Aria Restaurant\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n

\t\t\t\t\t\t
<\/p>\n

\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tAria Restaurant\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n
\n
\n

\t\t\t\t\t\t\t\t\"San<\/p>\n<\/dt>\n

\n\t\t\t\t\t\t\t\tAria Restaurant\n\t\t\t\t\t\t\t<\/dd>\n<\/dl>\n<\/div>\n

\t<\/span><\/p><\/div>\n\n\n

Moma – Rome<\/h2>\n\n\n\n

<\/p>

Moma, the Michelin star restaurant owned by the brothers Gastone and Franco Pierini located just a few steps from the enchanting Via Veneto, inspired by the great architects of the last century and the Museum of Modern Art in New York, is the ideal place for those looking for an unforgettable evening of haute cuisine and art, in the name of contemporaneity\u00a0yet with an eye towards\u00a0<\/span>tradition. Chef Andrea Pasqualucci<\/strong>‘s avant-garde cuisine, based on simple and genuine ingredients from a short and controlled supply chain, enhanced by the skilful use of herbs and spices, will take centre stage. The menu will open with coastal prawns with yoghurt and helichrysum<\/strong>. This will be followed by two great dishes that will surprise in every mouthful by the play of contrasts and taste assonances: Rossa, sour cream, caviar and parsley and Crudo di tonno, pecorino cheese and rocket pesto. Mandarin gnocchi with smoked lobster<\/strong> and nduja<\/strong> will give the right note of spiciness to the evening, along with red turnip risotto<\/strong> with black garlic, blue cheese and walnut grass. The evening will conclude with\u00a0two desserts:<\/span>\u00a0<\/span>the first in the shape of a dove served<\/strong><\/span>\u00a0in two ways<\/strong> with coffee,\u00a0or<\/span>\u00a0sour cherries,<\/span>\u00a0and the Dark Chocolate Tart<\/strong> with chilli and raspberries.<\/p><\/p>\n\n\n\n

<\/p>

www.ristorantemoma.it.<\/a><\/p><\/p>\n\n\n\n

Idylio by Apreda – Rome<\/h2>\n\n\n\n

<\/p>

Chef Francesco Apreda<\/strong>‘s Michelin star restaurant Idylio by Apreda<\/strong>, housed at the Pantheon Iconic Rome Hotel, offers the Sapidit\u00e0 Essenziali (Essential Flavours) menu: starting with Tapas and Caviar<\/strong>, continuing with Terra e Iodio<\/strong> (Earth and Iodine) and Tartare di Seppia, <\/strong>Limone e Rape (Cuttlefish, Lemon and Turnip). The menu continues with Ricciola all’Ischitana<\/strong>, Verza e Fagioli and Tagliatelle alla Cipolla Rossa<\/strong>, Foie Gras e Nocciole, Merluzzetto e Alghe, Lumachine e Tartufo Nero<\/strong> and, finally, Sorbetto al Bergamotto, Meringa e Capperi and Caprese di Zucca<\/strong> Spziata e Gelato al Caff\u00e8.<\/p><\/p>\n\n\n\n

<\/p>

www.thepantheonhotel.com<\/a><\/p><\/p>\n\n\n\n

Acquolina Restaurant – Rome<\/h2>\n\n\n\n

<\/p>

A Valentine’s Day with refined flavours also for the\u00a0the\u00a0<\/span>Michelin Star Acquolina <\/strong>restaurant. The menu opens with the entr\u00e9e Triglia mandarino e lentisco<\/strong> and\u00a0t<\/span>opinambur come un carciofo.<\/strong> There are two sophisticated first courses, namely\u00a0r<\/span>isotto\u00a0with\u00a0<\/span>buffalo and red prawns<\/strong>,<\/span>\u00a0and\u00a0t<\/span>ortello di cortile<\/strong> castagne, fine black truffle and lavender, while the second course is Lobster pumpkin<\/strong> and almond. The dessert course ends with raspberry hibiscus<\/strong> and dark chocolate<\/strong>.<\/p><\/p>\n\n\n\n

<\/p>

www.acquolinaristorante.it<\/a><\/p><\/p>\n\n\n\n

Giulia Restaurant – Rome<\/h2>\n\n\n\n

<\/p>

Among the timeless beauties<\/span>\u00a0of Rome\u00a0is the\u00a0<\/span>Giulia Restaurant<\/strong>. This year\u00a0<\/span>owner Carlo Maddalena\u00a0and his staff<\/span>,\u00a0are<\/span>\u00a0preparing to open\u00a0their<\/span>\u00a0doors to love\u00a0with\u00a0<\/span>a special menu, created for the occasion by chef Alessandro Borgo,\u00a0that is a balance\u00a0<\/span>between sea and land, enriched by the aphrodisiac notes of chilli, oysters, passion fruit and pomegranate. The menu\u00a0opens<\/span> with raw fish with oyster, lemon and parsley, followed by a duck sandwich with carrots and passion fruit. The Lamb dumplings<\/strong> with almonds, currants and grilled chicory will then give way to the Baccal\u00e0 con nduja<\/strong>, mozzarella di bufala e lattughino. Dulcis in fundo the dessert-starter and<\/span>\u00a0<\/span>is\u00a0<\/span>followed by\u00a0a<\/span>\u00a0<\/span>main sweet made with<\/span><\/strong>\u00a0Hazelnut, Raspberry and Chilli<\/strong>.<\/strong>\u00a0<\/span>The dessert tasting ends with<\/span>\u00a0<\/span>the Petit Four<\/strong>.<\/p><\/p>\n\n\n\n

<\/p>

www.giuliarestaurant.it.<\/a><\/p><\/p>\n\n\n\n

Aria – Naples<\/h2>\n\n\n\n

<\/p>

At Aria Restaurant<\/strong>, the Michelin star restaurant in Naples, the menu devised by chef Paolo Barrale to celebrate Valentine’s Day promises to be a unique experience to savour exclusive dishes.<\/p><\/p>\n\n\n\n

<\/p>

Aria’s Valentine’s Day menu is a journey dedicated to the five senses, which surprises and seduces with its enveloping and colourful dishes. Starting with the Raspberry and Rose Scampo<\/strong>, which opens the lovers’\u00a0evening<\/span>. It continues with the delicate mullet, fennel and saffron eminc\u00e9<\/strong>, followed by the first course: celery buttons<\/strong>, hazelnut broth and black truffle. Rice, porcini mushrooms, smoked chestnuts and Marsala<\/strong> wine, on the other hand, conquers the palate with its creaminess and\u00a0bold flavors<\/span>, while\u00a0T<\/span>urnip and\u00a0P<\/span>otatoes<\/strong> pays homage to the vegetable, making it the protagonist of a balanced dish of great impact. Guinea fowl, scorzonera, sorbets and coffee<\/strong> combines the delicacy of the bird’s fine meat with the acidic touch of red berries and the smokiness of coffee, in a dish of great complexity. Finally, Valentine’s Day closes with absolute gluttony and the Dolce Tartufo<\/strong>, followed by the opulent small pastries\u00a0created by<\/span>\u00a0Paolo Barrale and his brigade.<\/p><\/p>\n\n\n\n

<\/p>

www.ariarestaurant.it<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

There are just a few days left until Valentine’s Day, the most romantic holiday of the year a day dedicated to all lovers, established back in 496 in honour of Saint Valentine of and now celebrated all over the world. Even restaurants are preparing to open their doors to love with menus designed ad hoc by chefs to make the […]<\/p>\n","protected":false},"author":4,"featured_media":30700,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15662,15660],"tags":[16827,17916,17917,17699,17702,17918],"class_list":{"0":"post-31000","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants","8":"category-travel-and-taste","9":"tag-italiandesign","10":"tag-restaurantsmilan","11":"tag-restorantsnaples","12":"tag-sanvalentine","13":"tag-romerestaurant","14":"tag-valentines-day"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/31000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=31000"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/31000\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/30700"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=31000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=31000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=31000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}