Del Pippo da Ugo
Food, wine and good living...
...venite a trovarci...
Since 1902
an old and well known eating house
“Tasters,” entry dishes
These are the classical Ligurian “antipasto” dishes that differ according to the vegetables in season: our home grown broad beans with salami and Sardinian goat cheese, varied salamis with mushroom salad. “Pippo’s mixed antipasto” also varies with the seasons but one finds a choice of stuffed vegetables, vegetable pies with rice and asparagus, mushrooms, onions and oven cooked peppers, cooked sausage with apple sauce, fried vegetables in fritters filled with grated gorgonzola cheese, a vegetable quiche in melted cheese and Ligurian prebugiun.
First courses
Fresh pasta is manufactured in our own kitchens, including ravioli, (little squares of pasta filled with a stuffing of meat, borage and gravy)
Hand made pansotti, (stuffed pasta, bigger than ravioli and a different shape,) are served with a walnut sauce,
Taglierini, (like a fine spaghetti but with a flat, as opposed to a cylindrical section,) with mushroom sauce
Lasagne ( sheets of flat pasta inter-dispersed with layers of meat, sauces and cream,) served here with potatoes and beans in a green sauce of basil and edible pine kernels..
Taglierini in a green nettle sauce with gravy.
In the autumn polenta,( yellow mashed corn) is served with wild boar gravy and mushrooms..
Main courses
Lamb chops at Easter, Tilde’s rabbit with locally grown (Taggia) olives, roast meat and stuffing cooked with Marsala wine and served with fried mushrooms. In the autumn we have roast meat cooked with a Barolo wine sauce and wild boar seasoned with aromatic herbs. The house speciality is known as “Pippo’s mixed fry up,” which contains different types of sausage and meats, placed on skewers and dipped in sauces of sweet and sour milk and breadcrumbs before cooking, also various vegetables, onions in pastry, slices of apple and raviolini with chocolate, all lightly fried and presented on the same plate. On request fried brains and liver can be included on this dish.
Sweets
Cooked custard creams, the vicar’s cream pudding, cooked in the oven, Granny Teresa’s pudding with cream and biscuits, Tiramisł, (Savoiardi biscuits melted into coffee, cream and cream cheese,) with hot chocolate, home made fruit pies and ice creams.
The recipe for Prebugiun
Ingredients: Red onions from Tropea, (Calabria,) white potatoes, beet, wild spinach, borage, nettles, olive oil, pancetta, (type of ham similar to bacon,) salt and pepper.
The vegetables are cooked and sliced into small pieces and added to the onions that have been lightly fried.
These are all then thoroughly mashed together, seasoned with olive oil, salt and pepper, and served with slices of pancetta.