Amici Miei invites diners on a culinary journey across Italy with new seasonal dishes

by Newsdesk - Tuesday February 7, 2017 4:02 pm

New pizza at Amici Miei, Shoreditch: Supercazzola

Amici Miei, Shoreditch, PIzza close up with crustFrom crusty sourdough pizzas to Sardinian inspired classics, neighbourhood Italian restaurant Amici Miei, Shoreditch, introduces new dishes to its menu, taking inspiration from regions across Italy.

Owner, Cristian Nocco, has created a menu that combines popular ingredients from the different regions so customers can try the diverse flavours of Italy’s various cooking styles.  For example the Tonno Scottato is served with puntarelle and pane carasau and takes its influence from Sicily, Sardinia and Lazio.  

Highlights of the new dishes

Antipasti

Polenta, Crema di Gorgonzola e Olio al Tartufo – Polenta, creamy Gorgonzola and truffle oil (£6.50)

Tartare di Tonno e Avocado – Tuna tartare, avocado and dill (£8)

Pasta

Ravioli Ripieni di Burrata e Gamberi – Burrata and king prawn ravioli in a cherry tomato bisque with basil and garlic (£8/14)

Risotto ai Funghi e Olio al Tartufo – chestnut mushrooms, truffle oil and parmesan (£7/12.50)

Secondi

Tonno Scotatto – Tuna, chia seeds served with puntarelle, mayo and carasau bread (£17)

Tagliere di Carne Mista – Sliced rib eye, grilled sausages, slow roasted pork and meatballs (£31 – to share)

Pizza

Pugliese – Mozzarella, burrata, basil pesto, cherry tomato (£11)

Supercazzola – Mozzarella and prochetta slow roasted pork belly (£11)

Not forgetting traditional Italian specialties, the new dishes join favourites such as the Pappardelle Aromatiche Al Cinghiale (aromatic pappardelle with wild boar ragu), Salmone Alla Griglia Con Insalatina di Avocado (grilled salmon with avocado salad), plus their indulgent Tiramisu for dessert.

The Italian home wouldn’t be complete without Amici Miei’s famous sourdough wood-fired pizzas, which the restaurant praises itself on.  They are made using a slow rising process of proving for over 48 hours then cooked at 450°c, making the perfect base.

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