Italiano
Michela Del Sorbo – Gerardo Esposito – chef Vincenzo Del Sorbo
Choosing seasonal products means enhancing the genuineness, freshness, fragrance and attractiveness of vegetables and fruit. You need to know the right fragrance and flavour of different food, the true inviting color of fruit and its consistency. Every month, the Pompeo Magno restaurant takes care of its customers with a menu that enhances the seasonality and stimulates the curiosity of local products. This year, the restaurant that rises a few steps from the excavations of Pompeii turns 20 and strengthens its ties with the archaeological area, thanks to the intuition of the chef Vincenzo Del Sorbo and to the members Michela Del Sorbo and Gerardo Esposito. Characteristic and unique are the menus that reflect typical flavors, ingredients and recipes of the Ancient Romans (with modern interpretations). Some of the dishes proposed: Lagane (egg pasta seasoned in different variants), Ova spugnone (egg and cheese tortino), Puls (a dish made of wheat or spelled), Epityrum (olive and cheese pie), Cancer Squilla (fishballs), Porcellum oenococtum (pork in wine sauce), Moretum (focaccia, in different variants: with goat cheese and herbs, with grilled vegetables and ricotta – parsnip hortensis – with pork and aromatic herbs), Globulos (sweet pancakes), Patina de piris (pear pie). At the table, an expert will explain what are the ingredients and the origins of each dish in relation to ancient customs and habits, for a “tasty journey through time”.
Via Sant’Abbondio, 155 – 80045
Pompei (NA)
Tel. (+39) 081 859 8050
info@pompeomagno.it
