Pasta, Risotto and Pizza
Golden Spoon Duck Risotto: This risotto won 1st place in a prestigious competition of 20 Chefs.
Artisanal Vialone Nano riso simmered with slow cooked duck confit and agro dolce grape preserve, foie gras cream reduction, finished with authentic Balsamic vinegar of Modena.
Risotto Del Sud: (Light & healthy with 50% less butter). A Southern Italian style risotto simmered in tomato sauce and extra virgin olive oil, PEI mussels, baby scallops, three herbs, green olives, fennel, shallots, and a chili duet.
Truffled Mushroom Risotto: An artisanal riso (superior Vialano Nano from Veneto) with a lovely mushroom medley intensified with truffled Porcini cream, topped with a Fontina-Mascarpone panna.
Pasta Semplice: Pure and simple! Allegro’s homemade tomato sauce with San Marzano and sweet cherry tomatoes imported from Napoli, whole garlic, fresh torn basil, sea salt and estate EVOO with authentic artisanal linguine from Gragnano (best pasta in the world).
Rabbit Pappardelle: Famous Allegro dish. (1999 - 12th edition) Tender rabbit braised in a truffle scented ragout with forest mushrooms, andouille sausage, shallots, chicoria, tossed with Italian broad egg noodles.
Seafood Classico with Linguine: Allegro Classic. Abundant mixed seafood with pasta: jumbo Black Tiger prawns, tiger shrimp, calamari, pasta clams, baby scallops, cultured mussels, in a traditional white wine tomato sauce served with Gragnano linguine.
Napoletano Trio with Rigatoni: Traditional dish of meatballs, veal braciole (involtini) and pork ribs, simmered five hours in a tomato ragu. Served with artisanal rigatoni pasta from Napoli with Parmigiano dusting.
Tre Pigs: House-made sausage, cacciatore salami, double smoked bacon, roasted red peppers, caramelized leeks, rosemary pesto, tomato sauce and mozzarella.
Sofia Pizza: Authentic preparation. Hand crushed imported Vesuvius tomatoes, Fiorella bocconcini, fresh torn basil, drizzled with estate EVOO, sprinkled with sea salt.