Ristorante Al Borgo

pumpkin weeks

our highlights of the pumpkin weeks

in addition to our a la carte menu

Carpaccio di Pesce Spada affumicato con Zucca sottile, Mayonese all’aglio nero e crescione
Smoked swordfish carpaccio with thin pumpkin, black garlic mayonnaise and watercress
EUR 17,90
Flan di Zucca in Salsa di asiago con prosciutto di Parma croccante e crumble di noci tostate
Pumpkin flan in Asiago cheese sauce with crispy Parma ham and roasted walnuts
EUR 11,60
Risotto alla zucca con gamberi, fonduta di taleggio e polvere di olive Taggiasche
Pumpkin risotto with shrimps, Taleggio cheese fondue and black Taggiasca olive powder
EUR 17,90
Ravioli di zucca con crema di pecorino e tarufo nero
Pumpkin ravioli with pecorino cream and black truffle
EUR 15,80
Guazzetto di zucca con coda di rospo, carotine croccanti e petali di pane croccante all´aglio dolce
Pumpkin stew with monkfish, crunchy baby carrots and petals of crispy sweet garlic bread
EUR 25,80
Filetto di Angus su cremosa di zucca e patate al profumo d´arancio, demiglaces al marsala
Angus fillet on pumpkin and potato cream with orange flavor and Marsala demiglaces
EUR 28,90

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

about pumpkins

Al Borgo pumpkin week The pumpkin is one of the oldest plants in the world. Even in the Bible it is mentioned. They originally come from Central and South America, where they were already cultivated 8000 years ago estimated by the natives of Peru and Mexico. They are even older than beans or corn.

Not too long ago, the pumpkin was considered a vegetable of poor people. Today he is even in the award-winning restaurant on the plate. It tastes, is healthy, and from its seeds, the quality pumpkin seed oil is also obtained.

Pumpkins come in a variety of shapes, colors and sizes: from round, flat, oval, oblong to bottle-shaped; white, cream, light yellow to dark orange, light to dark green, striped or mottled; tennis ball up small feet tall. The color of the flesh can vary from white to yellowish, light green to orange. Season have pumpkins in Austria from September to March (incl. Stock). Stored correctly, it can be eaten until the spring.