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At Laqua by the Lake in picturesque Pettenasco, Italy, Chef Antonino Cannavacciuolo presents a masterful fusion of Mediterranean flavors with a modern twist. Dive into an exquisite selection of dishes across starters, mains, desserts, and drinks, designed to delight food lovers and curious palates alike.
Starters
Kick off your meal with a selection of sophisticated starters highlighting fresh local ingredients and bold pairings.
- Amberjack, watercress and lemon – Succulent amberjack delicately balanced with peppery watercress and zesty lemon notes.
- Red mullet, coconut and lime – Fresh red mullet paired with creamy coconut and a bright squeeze of lime for a tropical finish.
- Sweetbread with tuna sauce – Tender sweetbread enhanced by a rich tuna sauce creating an indulgent start to your meal.
- Mozzarella tartare, rocket salad and tomato – Creamy mozzarella tartare served with peppery rocket salad and ripe tomatoes for fresh Mediterranean flavors.
- Grilled escarole, pine nuts and anchovies – Charred escarole paired with crunchy pine nuts and savory anchovies for a robust start.
Mains
Main courses showcase the chef's creativity with premium ingredients and inventive flavor combinations that celebrate the region's bounty.
- Cappellacci with robiola cheese, mushrooms and truffle – Handmade pasta filled with silky robiola cheese, complemented by earthy mushrooms and aromatic truffle.
- Risotto, garlic, frogs legs and parsley – Creamy risotto infused with garlic, tender frogs legs and fresh parsley for an adventurous palate.
- Linguine, fish egg roe, clams and lemon – Fresh linguine tossed with delicate fish egg roe, plump clams, and a splash of lemon for brightness.
- Seaweed tagliatelle, sugar bean pesto, turbot tripe – A creative dish featuring seaweed-infused pasta, vibrant sugar bean pesto, and tender turbot tripe.
- Fusillone, pepper, langoustine and passion fruit – Bold fusillone pasta paired with spicy pepper, succulent langoustine, and a tangy passion fruit twist.
- Pigeon, kefir, figs and red Port – Succulent pigeon complemented by creamy kefir, sweet figs, and a rich red Port reduction.
- Lamb, hazelnuts and vanilla – Tender lamb enriched with the nutty crunch of hazelnuts and a subtle hint of vanilla.
- Deer, red fruit, lettuce and peanut – Gamey deer paired with tart red fruit, crisp lettuce, and crunchy peanuts for texture contrast.
- Sea bass, chervil and Champagne sauce – Delicate sea bass enhanced by fresh chervil and a luxurious Champagne sauce.
- BBQ turbot, beetroot and yoghurt – Smoky barbecued turbot served alongside earthy beetroot and creamy yoghurt.
Desserts
Conclude your meal with inventive desserts that blend classic Italian sweets with unique flavor profiles.
- Antonino’s Babà (minimum for two people) – The signature babà cake, a classic Neapolitan dessert soaked to perfection, ideal for sharing.
- Pear, bergamot and cardamom – A fragrant dessert combining ripe pear, citrusy bergamot, and warm cardamom spices.
- Coffee, chocolate and mascarpone cheese – Rich coffee and chocolate flavors paired with velvety mascarpone for an indulgent finish.
- Apple, vanilla, salted caramel – Classic apple paired with warm vanilla and a luscious salted caramel drizzle.
