Food and wine

Sunday 21 November 2021, 10:31

by aldo grandi

It was time. Finally, the Bagno Biondetti-Vienna Luce restaurant in Marina di Pietrasanta reopens its doors and will do so, from today on, on Fridays, Saturdays and Sundays for both lunch and dinner to taste the unique, mythical, extraordinary ‘Atelier’ Gourmet focaccine . Last night, starting at 9 pm, announcement dinner with friends and aficionados of Giacomo Menici’s restaurant, always an impeccable host.

Excellent service, rosé wine and stratospheric toppings for the best scones, without fear of contradiction, in all of Versilia. Five triangles each, from Aristotle with gorgonzola cheese, pears and walnuts to Guendalina with fennel and cheese, crunchy coverage and maximum digestibility even for those with celiac disease.

Giacomo Menici thus wanted to announce the reopening of the restaurant for every weekend between now and the summer season. An initiative that has already found enthusiastic supporters. After all, Atelier scones are a trademark that stands out and has always characterized the activity of the Menici brothers.

Two layers of pasta that cannot be thinner, simple like bread, contain, explains Giacomo Menici, different combinations of fine ingredients of Italian haute cuisine. Atelier is served cut into wedges and, in our opinion, knows no rivals in similar baked goods.

Outside it starts to get a little cold, but the heat is inside each of the participants. Seventies and eighties music and a warm and friendly environment where Giacomo manages to dare the best of himself. Moreover, he is about to open a restaurant in Prato and for the summer, here at Bagno Biondetti, big news are being prepared.

But that’s not all: those who want to celebrate New Year’s Eve on December 31st at Bagno Biondetti can do so by calling and booking at the number 377/2400472.

“It will be an exceptional evening – says Giacomo Menici – with a fish-based menu and, first, cocktail bar, entertainment, aperitif, dinner and midnight toast. It will start at 21”.

New Year’s Eve dinner (all inclusive)

1 Welcome drink

2 Appetizers:

Grouper flan with lobster cream and caramelized onion

Atelier Cayman with smoked tuna and lime citronette

3 Candy filled with cod and Pratomagno fondue

4 Shellfish Skewer with Atelier Parmigian News York

5 Millefeuille dessert with macaroons.

1 bottle of wine for every 2 people Pinot nero Castoldi.

Final toast

80 euros per person

Photo of La Gazzetta