With summer now just around the corner, the time has come for Villa Terzaghi to present its new seasonal menu: a combination of unique flavors, between tradition, innovation and local products, born from the creativity of our young chefs Federico and Alessandro.
From more sophisticated dishes such as American wagyu “bavetta” with seasonal vegetable “giardiniera” , to the extraordinary simplicity of traditional Italian dishes such as Creamed Carnaroli rice with roasted tomatos, spring onion and basil and 100% vegan offerings such as Aubergine lacquered with miso, chickpea tahina and red onion: the new menu will satisfy any particular taste, nuance and craving!
Indulge in the allure of summer flavors with the new summer menu, available from June 20 (Thursday through Sunday for dinner, Saturday and Sunday also for lunch), in “a la carte” and “tasting” versions.
A gourmet journey designed to enhance taste in all its forms.
The flavors of summer
Summer in the kitchen inspires and makes people crave for delicately flavored dishes, whether it is first courses or main courses with meat or fish and vegetable-based side dishes, the keywords are: simple, fresh, colorful and lively!
Seasonal raw ingredients
Enlivening the palate will be peppers, aubergine, zucchini, cherries…a breath of crisp air that brings cheer and inspires creativity, amid the aromas of herbs and the light contrasts of seasonal vegetables.
But the surprises do not end there!
The proposals of the new seasonal menu are joined throughout the summer by three exclusive off-menus designed by Villa Terzaghi’s chefs with Chef Mattia Pecis, who has been at the helm of Ristorante Cracco Portofino for more than four years.
A culinary journey through the characteristic flavors of Ligurian cuisine to be enjoyed à la carte or through an entire tasting menu.
WEEKEND OF TASTE 2024
JAPAN: DINING ACROSS THE BORDER WITH CHEF DAVIDE BIGARELLA
On Saturday, May 25, chef Davide "Mr. Big " Bigarella, will take the audience on a Wagyu-themed dining experience.
U.S.A.: DINING ACROSS THE BORDER WITH CHEF GIOVANNI BARATTA
On Saturday, June 1, Chef Giovanni Baratta will guide you to discover the purest expression of the American culinary tradition revisited in an innovative and gourmet...
ARGENTINA: DINING ACROSS THE BORDER WITH CHEF FRANCO PIPERNO
On Saturday, June 8, Chef Franco Piperno will take us on a journey to discover the atmosphere and tradition of Argentine cuisine.