The Piccolo Principe, renowned 2 stars restaurant inside the Grand Hotel Principe di Piemonte in Viareggio, reopened its doors after the usual winter break.
The Piccolo Principe, the Viareggio restaurant headed by chef Giuseppe Mancino, who boasts 2 Michelin stars and the awards of the prestigious guides of Gambero Rosso and L’Espresso, reopened at the end of April. The new season of the restaurant, located inside the elegant Grand Hotel Principe di Piemonte, one of the finest and most exclusive historic hotels in the world, will count as customary on the outside and the chef’s parthenope passion, impressing its roots with local products to give birth to refined and unusual tastes. Also open to outdoor guests, the Piccolo Principe proposes an à la carte menu, a sea tasting menu, a meat menu and a gourmet menu of 10 courses personally cared by chef Mancino in both the fifth floor room with stunning views of the sea and the Apuane Alps, and on the pool deck on the roof garden. To accompany the menus there is a wide selection of wine cellars, which offers more than 800 Tuscan, Italian and foreign labels. Among the proposals of the chef, the appetizers that alternately know the sea and the ground: from Crunchy rocks with tomato, scarlet, mayonnaise of capers and buffalo mozzarella to “Pil-Pil” sea urchins, potatoes and powder of citrus fruits, to Crispy egg with cream of borage, Parmigiano Reggiano, raspberries and salad sprouts. Among the first, besides the wide selection of handmade pasta, we note a typical chef’s signature dish: Calamarata of Gragnano served with seafood, calamari and asparagus tips. As for the main course, the kitchen proposes three fish dishes, including a Tempura crustaceans and vegetables with citrus mayonnaise, and as much ground, robust and sophisticated at the same time as the Tamarind duck with its “jus”, Belgian citrus, spring onions and raspberry sauce. Finally, there are the desserts, made with few sugar and with interesting and greedy combinations: Duo of hazelnut and raspberries and a variation of raspberries, Pancake bake at beach honey with San Rossore park pine nuts ice cream accompanied with matcha tea sauce. The most special is Havana Special, chocolate mousse, cocoa wafer, English tobacco cream, marasca and rum: a chocolate cake filled with Amedei chocolate mousse. The Piccolo Principe restaurant will remain open until mid-October.
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