Ristorante Al Borgo

lamb weeks

our highlights for the lambweeks

in addition to our a la carte menu

Tartara d’agnello con melograno, cialda all’aglio orsino e maionese di barbabietola
Lamb tartare with pomegranate, wild garlic bread chips and beetroot mayonnaise
EUR 15,90
Cremosa di porro e patate con parmigiano, crostini, noci e salsa all´agnello
Leek and potato soup with parmesan, croutons, nuts and lamb sauce
EUR 6,90
Tagliolini con ragù d’agnello su crema di carciofi e pecorino
Tagliolini with lamb ragout on artichokes and Pecorino cream
EUR 17,90
Risotto con pomodorini gialli e gorgonzola con demi glace d’agnello
Risotto with yellow cherry tomatoes, Gorgonzola and lamb demi-glace
EUR 15,80
Costolette d’agnello con purè di piselli, salsa al taleggio e scalogno caramellato
Lamb chops with pea puree, Taleggio cheese sauce and caramelized shallots
EUR 26,90
Duetto carne e pesce: Filetto mignon d´ agnello marinato e gamberi scottati con mousse al mango, balsamico allo zafferano e verdurine saltate
Marinated lamb fillet mignon and fried shrimp with mango mousse, Saffron balsamic and sautéed vegetables
EUR 27,90

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant

about lambs

LammwochenLamb is becoming increasingly popular. Gourmet food and nutrition-conscious have long recognized as exceptionally digestible and aromatic meat and this is how diverse it ways of eating these. Now for Easter has the Lamb high season because of the roast lamb is considered by many as a traditional Easter food. The origin of this tradition is thousands of years back. As Jesus with the disciples celebrated the Last Supper, there was also lamb. Christianity took over this tradition, and began at the end of Lent and at Easter to eat lamb.

The Celts used wild garlic to come with his forces to go into battle; still adorns leeks (originally Ramson) the Welsh coat of arms. A witches onion soup, cooked in the Walpurgisnacht is, according to an old popular belief, incidentally, keep away evil spirits. but

The tradition of Easter roast lamb also has very practical reasons: The sheep was one of the first pets people. It provided meat, but also milk and wool. In addition, lamb is very digestible, and that is after the long fast phase also an important aspect. Meat of young lambs has a unique, delicately spicy and yet unobtrusive flavor. In addition, due to its high nutritional value, it makes a major contribution to a balanced and healthy diet.