Black ruff marinated with rice vinegar, buffalo mozzarella foam, tomatoes and spring onion bread
Breast of guinea hen, lentil cream, morels, sorrel foam and marsala wine sauce
Casa Perbellini
Casa Perbellini’s amuse-bouche
Creamy risotto with peas, raw shrimp, shi drum tartar, caviar and horseradish cream mayonnaise
Crisp pork belly, almonds, peanuts, apple-celery water
Cuttlefish and peas
Direct contact
Direct line
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
First Courses
FIRST COURSES
FIRST COURSES
FIRST COURSES
Formule - Wine according to Perbellini
Fragrances and flavorings
Giancarlo and Giacomo
GrandeCucina
Guida Gallo - Sixth edition
Happy hour prawn
Harmony is...
Hotel & Ristoranti - Dove il DESSERT è un capolavoro
In the kitchen
Lightly-smoked spaghetti in fish broth, tartar of cockles and Sicilian shrimp
Mullet, fermented garlic mayonnaise and parsley sponge, chanterelles
Open-faced ravioli with shrimp bisque curds, peas and wasabi
Pasta filled with mussels and shrimp, bean foam, sprinkled with caper dust
Pleasures
Pleasures
Pleasures
Pleasures
Pleasures
Pleasures
Pleasures
Pleasures
PLEASURES
PLEASURES
PLEASURES
PLEASURES
PLEASURES
Pleasures from “Casa Perbellini”
Pleasures from “Casa Perbellini”
Pleasures from “Casa Perbellini”
Red shrimp served raw with oregano pesto, zucchini and sea water
Relationships
Sautéed sweetbread, lettuce, parsley and a foam of prosciutto ham
Seasonality
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
Second Courses
SECOND COURSES
The art of presentation
The Brigade
The Casa Perbellini cantina
The city of Verona
The freshest raw materials
The Xbe brand uniform
Tradition and innovation
Tuna, shellfish mayonnaise, seared leek, spring onion bread
Veal with a white wine-truffle Périgord sauce
Verona and the city's views
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© Giancarlo Perbellini
COLORI DI CUOCO S.R.L. | P.IVA 03421630231
Photo Credits: Sergio Lucchesi, Serrani/Brambilla per Giunti, Aromi Creativi
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