Chef Fabio proposes traditional Italian cuisine, often revisited according to his special talent for finding the perfect balance between a variety of flavours. A native of Bolzano, in the Trentino region, his experience ranges from hotels and restaurants across Northern Italy to a period in the United States, where he completed his training. In the kitchen, he stands out for his – almost fanatical – meticulousness, even in the simplest of dishes.
Recipes prepared with genuine ingredients, seasonal products and traditional flavours: these are the standout features of the specialities at Nuovo Nando.
The highlights of the menu include the appetizers, especially the lavish cold cut platters and “light” pickled vegetables, prepared weekly with a small amount of vinegar. The most popular first courses are the red-wine risotto and the casoncelli pasta, made with thinner dough than the traditional recipe.
Among the second courses, standout options include the grilled meat and a delicate, tasty alternative you can always find on the menu: beef tartare prepared directly at the table according to the customer’s preference.
To say nothing of the vast wine selection (mostly North-Eastern labels) on loving display. Consistently with the menu, the majority of labels are from Brescia or Trentino-Alto Adige, but the list also offers a selection of wines from all over Italy.
