LINGUINE ALL'ASTICE - Linguine noodles with lobster
PAPPARDELLE ALLO SCOGLIO - Large fresh pasta with sea food
BAULETTO ALLA CONTADINA - Large raviolone with vegetables
CHATEAUBRIAND PER 2 PERSONE - Double thick fillet of beef-2 persons
GAMBERONI FRITTI SU LETTO DI LIMONI E RUCOLA - Fried prawns on a bed of chicory and lemons of Sorrento
PACCHERI AL CUOCCIO - Tick macaroni souté with gournard fish
Appetizer of the chef - Tavernallegra - Restaurant Sorrento Consist of a variety of typical products
of our country side: egg-plant, zucchini, pumkin, cawliflowers, carrots, broccoli, tomato, mozzarella of the hills of Sorrento: all comlimented with regional italian salami and prosciutto
Linguine all'astice - Tavernallegra - Restaurant Sorrento The linguine are flat noodless of the size of the spaghetti.
the lobster is sauté with a delicate sauce of garlic, cherry tomatoes, origano and at the end a springley of fresh, chopped parsley.
Pappardelle allo scoglio - Tavernallegra - Ristorante Sorrento
Consist of a large, flat, fresh, home made pasta suté with a special sauce containing a variety of sea food: mollusc, shellfish, thiny pieces of cattle fish, cherry tomatoes and a prawn as top
Gamberoni Tavernallegra - Restaurant Sorrento The "Gamberoni" are shrimps of bigger size
. If they show a pink color are the "Prawns"
This delicate dish is prepared with a base of olive oil, onions, salt, pepper, a spoon of cream, wine
or cognac. The all is sauté in a cherry tomato sauce and is decorated with some fried spaghetti.
The Chateaubriand - Tavernallegra - Restaurant Sorrento Consist of the rosted central part of a fillet of beef
which weights about 500 grams. Is served generaly with a bernaise sauce, stuewed vegetables and potatoes.
The name deriver from a frech writer, renè de Chateaubriand whose personal Chef Monsier Monttniral prepared for him.
Another version states that the name derives from chateaubriand, a small town of the region of Loira in France, wellkown for the good races of bovini.