It's called VeG and it's the new restaurant, inaugurated at the Hotel Abi d'Oru in Porto Rotondo , dedicated to vegetarians, vegans and lovers of refined food .
An exclusive venue , with thirty seats and a view of the Marinella bay , which is added to the other three already open to external guests.
VeG offers vegetarian cuisine with some vegan dishes too. Raw materials selected from small island producers , aromatic herbs and seasonal vegetables. A marked territorial identity that characterizes the dishes of executive chef Pierluigi Putzu .
One above all the "Summer Garden" , a colorful dish made with raw vegetables, cooked and embellished with local cheeses.
The wine list has been designed with particular attention to small Sardinian and national productions .
In the next few days, moreover, VeG will host two appreciated chefs during as many evenings dedicated to vegetarian haute cuisine .
The first is scheduled for 23 June and will feature Fabio Vacca, chef of Bonarcado , who in Sardinia is pursuing the enhancement of gourmet vegetable cuisine. In his menu, "sa fregula imbinada" (fregola creamed with casizolu, roasted cardoncelli and red wine film) which allowed him to win the contest dedicated to fregola organized in Neoneli in 2019.
On Thursday 28 July , however, it will be the turn of the starred chef Pietro Leemann , at the helm of the Joia restaurant in Milan . Among his proposals, the "Precious mushrooms, grilled Lombard pepper, croquette as in the past with potatoes and herbs, cream of peppers" and the "Greedy variation of raspberries, peaches and elderberries, buckwheat crumble, au gratin with chantilly cream scented with vanilla".
(Unioneonline / lf)