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Est. 1996

Issue 177

September 2011

A TASTE OF SUMMERTIME IN ITALY WITHOUT LEAVING THE NORTH EAST

 

 

 

 

 

One of the North East's favourite restaurants is offering diners a taste of Mediterranean sunshine, with the introduction of a whole host of new Italian dishes

Prima Ristorante and Pizzeria, which has been based in the arches of the old High Level Bridge at Newcastle Quayside for more than 14 years, is introducing eight new dishes to its menu each designed to showcase the best seasonal produce and capture the fresh flavours of summertime in Italy.

The new dishes, which will be available at the family run restaurant into the autumn, include starters of carpaccio of beef fillet, served with rocket salad and parmesan shavings, belly pork pieces served with crispy black pudding and pepper sauce and pan fried scallops with mint pea puree, black pudding and Parma ham crisps.

The new seasonal main courses include spaghetti con Polpette, an Italian classic with homemade meatballs, Ravioli di Garncchio, with crab meat and pecorino cheese and Giacoma pizza topped with tomato, mozzarella, bolognese and chilli.

An additional meat dish has also been added to the Chef's Recommendations section of Prima's extensive menu, which consists of chicken breast stuffed with buffalo mozzarella, wrapped in Parma ham and served with roasted peppers, spinach and a cream sauce.

Paul Bernardelli, who co-owns Prima with his brother-in-law Fabrizio Saba, said: "The British summer has been pretty disastrous this year, with extending periods of sunshine being few and far between. We hope that these new dishes will give people the chance to enjoy a taste of what a sun-filled summer could be like on holiday in Italy, without the need for them to venture overseas."

Food is currently served daily at Prima from midday, with happy hours running at various times throughout the week. Prices start from around £4.95 for a starter, £7.50 for pizza or pasta and £10.95 for a meat or fish based main course.

The new summer dishes are priced at £6.25 (carpaccio), £6.75 (belly pork), £8.50 (scallops and spaghetti), £8.95 (pizza), £10.95 (ravioli) and £12.95 (chicken).

 

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Mood Food is published by FSR, London, England © 2011

Editor:

Peter J. Grove

Editorial office: PO Box 416 Surbiton, Surrey, England, KT1 9BJ

Tel: 020 8399 4831

email: GroveInt@aol.com