Pizzeria GROSSETO

The star of Roman cuisine in Grosseto Marina

zdenek — Wed, 25 Jan 2012 10:13:24 +0000

In the past days, namely from 18^th to 21^st January, there was a possibility in our restaurant Marina to taste the dishes prepared by the youngest cook in Rome awarded with the Michelin star, owner of the prestigious All´Oro restaurant, Mr. Riccardo di Giacinto. This sympathetic chef prepared special degustation menu for our guests, designed of the most popular dishes from his restaurant. It was the second Italian chef over the past few months, who showed you his culinary art in Marina, and definitely not the last one…

Grosseto Marina New Year’s Eve Party

zdenek — Thu, 24 Nov 2011 09:08:38 +0000

Special New Year River Party

Come spend your New Year´s Eve on the Vltava River watching the sparkling image of Prague Castle, the Charles Bridge and the magic reflection of the Small Quarter towers in the rippled mirror of its surface. Savour our four-course New Year´s menu and accompany us in welcoming the New Year…

Welcome drink, menu of your choice and all-night DJ music are included in the price of CZK 1990 / 2390 per person. Tickets are available on-site.

We are looking forward to seeing you !

Option N^o I. – CZK 2.390

Prosecco Borgo Molino Brut / Rosé

*******
three-color fish carpaccio with lemon sauce and giant capers
with lettuce leaves

gratinated scallops flavored with cognac, parsley and garlic

roasted sea crayfish with salad of red lentil

*******
creamy risotto with saffron, small tomatoes and tiger prals

*******
cupcake of sea bass with seafood and pumpkin puree

*******
mint pannacotta

Option N^oII. – CZK 1.990

Prosecco Borgo Molino Brut / Rosé

*******
duck foie gras with crispy toast and pear mousse

fresh figs flower with prosciutto, basil and walnut pesto

grilled eggplant with smoked ricotta and half dried tomatoes

*******
creamy risotto with veal sweetbreads

*******
beef meat stewed in Barolo wine (Piedmont traditional recipe)

with vanilla puree and emulsions of wild berries

*******
mint pannacotta

Christmas menu of Grosseto Marina

zdenek — Tue, 15 Nov 2011 11:08:26 +0000

Like every year, also this year we have prepared “Christmas degustation menu Grosseto Marina” for you. This menu will be served on Christmas Eve from 11:30 am till 3 pm. The space is limited, so do not wait and book your table in advance…

Price for person: 490 CZK

Option N^o I.

Trittico di salmone
variation of salmon (smoked salmon, salmon caviar and salmon tartar)

Carpaccio di pesce spada
slices of marinated swordfish with vegetable concasse

Triglie al pomodoro
triglie with tomato sauce flavored with garlic and parsley

Insalata di granchio
salad of crispy vegetables and fresh crab meat

Canestrelli gratinati
gratinated baby scallops of St. Jacob with homemade bread

Sorbetto di limone
lemon sorbet

Option N^o II.

Risotto alla zucca e mango
delicate risotto with pumpkin and mango flavored with parmesan

Involtini di zucchine ripieni
slices of grilled zucchini with sun dried tomatoes and goat cheese

Paccheri ripieni
pasta stuffed with smoked ricotta gratinated with tomato concasse

Insalata di bufalla
salad of tomatoes, mozzarella and red beets with basil pesto

Cestini di lenticchie
parmesan cupcake with a salad of red lentils

Sorbetto di limone
lemon sorbet

Crema di zucca

zdenek — Tue, 08 Nov 2011 13:20:29 +0000

We are often asked how to prepare the pumpkin soup from the last offer in our menu; therefore we bring you the recipe for its preparation. If you try it, you will find out how easy and simple it is.

Crema di zucca (4 portions)

800g of peeled pumpkins – scooped out and without skin – i.e. only the flesh,
150g of ricotta, 80g of butter, 4 slices of pancetta, sprig of thyme, 120g of frozen boletuses, salt, pepper, nutmeg to taste

Cut the pumpkin to cubes about 2×2 cm, place into a buttered pan and cook in the oven for approximately 20 minutes at 180°C. Fry pancetta on a frying pan, remove and on the oil from pancetta, fry the mushrooms with thyme. Slightly fry the pumpkin removed from the oven on butter, pour with broth and cook shortly. Then mix to smooth cream and season to taste with nutmeg, salt and pepper. Stir ricotta in the smooth cream with cut chives, season to taste with salt and pepper.

Serve in a soup plate – place one spoon of ricotta on the bottom, pour with pumpkin cream and decorate with fried mushrooms and slices of pancetta.

Restrictions of opening hours

zdenek — Thu, 23 Jun 2011 07:34:53 +0000

We would like to inform all our customers that from 1 – 10 July 2011 is the Brumlovka restaurant open only until 3:00 PM.

Notice for our customers

zdenek — Mon, 23 May 2011 11:26:31 +0000

We would like to inform our customers that our premises will be 30th May 2011 closed due to technical reasons.

Thank you for understanding

Mr. Fulvio Siccardi, awarded by a Michelin star, is cooking…

zdenek — Fri, 18 Mar 2011 17:17:15 +0000

Come to taste the unrepeatable combination of Piemonte region flavours…

The chef Fulvio Siccardi, awarded by two Michelin stars, has prepared a special four-course degustation menu that will be presented in our restaurant Grosseto Marina on 28^th-31^st March. Moreover, you can enjoy this menu with typical wines from this region.

PRAGA 2011 MENU’ CUCINA PIEMONTESE

Antipasti
- salad from young cock with celery and Toma cheese sauce
or
- poached eggs served in glass with cheese cream and artichoke

Primi
- pasta filled with poultry with black truffles and marsala sauce
or
- chickpeas soup with ravioli filled with spare rib meat

Secondi
- boned quail filled with duck Foie gras and poultry with steamed artichoke
or
- grilled veal tagliata with potato cake flavoured with Ligurian olives
or
- three variations of lamb (leg steamed on ginger, roasted shoulder on vegetables and coated cutlets served with grissini and Toma cheese sauce)

Dolci
- chilled Italian desert with Turkish delight and chocolate salsa
or
- vanilla cream with sponge biscuit and raspberry gelatine

Price of the degustation menu: 720 CZK

Please book your seats in advance; we are looking forward to seeing you…

Reservations only on tel.: +420 605 454 020

We celebrate the 15th birthday!!!

zdenek — Sun, 13 Feb 2011 16:11:39 +0000

15 years ago, exactly on the 15th February 1996 we opened our first business – Grosseto Dejvice. After three months of intensive preparation, interior renovation and construction of the first wood pizza oven in Prague, we sold our first pizza Grosseto.

The fact that you enjoy our delicious pizza, we know from your daily visits.

Thank you …

The new Průhonice…

zdenek — Thu, 10 Feb 2011 12:42:08 +0000

On Thursday 10^th February 2011, after one month reconstruction, we have again opened for you our restaurant in Průhonice. We have reconstructed not only the interior of the restaurant, but we have completely modernised especially our kitchen that now meets the strictest requirements for modern gastronomic operation.

Come to visit us, we are looking forward to you…

Tagliata di manzo

zdenek — Fri, 28 Jan 2011 14:42:25 +0000

The next recipe according to your wishes is Tagliata di manzo, slices of grilled beef sirloin served at rucola and small tomatoes nest.

Ingredients for 4 portions:
800-1000 g of beef sirloin, 280 g of small tomatoes, 200 g of rucola, 30 g of rosemary, 20 g of aceto balsamico, 80 g of garlic, 300 g of olive oil, 80 g of Parmesan cheese, salt, fresh pepper.

Procedure:
Put salt and pepper on the meat and marinate in a marinade made from olive oil, fresh rosemary, aceto balsamico and cloves of garlic. Marinate for 3 hours at least, ideal is to marinate the meat the day before preparation. Then roast the meat quickly from all sides, put it aside and let it rest. Slice the meat (make thicker slices) and finish roasting on both sides, using high temperature. Serve on rucola leaves with small tomatoes and decorate with shavings of Parmesan cheese.