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Owner/chef Giorgio Nisti's passion for good food is no less strong than his love of wine.
Each dish is prepared with the care and pride of a true artisan.
During 11 years, Giorgio has created recipes that have since become famous as OUR SIGNATURE DISH.in his creativity, he has invented a new concept of Italian cuisine, using class A ingredients and rare primary products imported from Italy to orchestrate new combinations: OUR NEW TREND DISHES.. The result is a happy marriage between innovation and tradition -- and an authentic Italian cuisine that appeals to all tastes.
Apart from an array of creative daily specials, regular menu items include antipasti, salads, soups as appetizers; pastas, fish, seafood, meats and vegetarian dishes.
A dozen antipasti selections include Roman-style sweet peas with mushrooms sautéed with bacon in olive oil and crab meat salad with fresh spinach in lemon dressing or the slices of pink onion cooked in Barolo with melted provolone cheese on top.
Over fifteen different pastas feature classic fettuccine bolognese to Penne Lupa -- penne with mozzarella, arugula and chopped tomatoes. Variations of the traditional lasagna are prepared daily. The fish pasta includes linguine with Mediterranean prawns or lobster risotto scented with saffron.A place on its own is held by Bucatini Amatriciana, a roman tipical dish of thick spaghetti and chopped pancetta, pride of La Lupa.
The meat feature Napoleon Bonaparte’s favorite dish: a chicken breast sauté in white sauce with mushroom and New Zeeland lamb chops cooked with aromatic herbs or Fiorentina-style 16oz steak, simply grilled. A fresh catch of the day is prepared in a variety of ways, including Sicilian style, covered in chopped tomatoes, black olives and capers and grilled calamari in lemon sauce accompanied by a sweet pea puree’.
Among the special, fettuccine with prosciutto and figs, the record sale breaking dish of the restaurant available unfortunately only during autumn, risotto cooked in Barolo with taleggio cheese and strawberry and fettuccine with seaweed and crab,typical example of fusion couisine, a bridge between tradition and innovation, have become La Lupa’s costumer’s favorite dishes.
The 20 weekly special are usually of the most interest both on a dietetic and culinary level.
Desserts are prepared daily and they are the results of the pastry chef mood. You can find delicate lavender seeds pound cake served with vanilla Chantilly cream or a zesty red orange sorbet masterly presented in a champagne glass with fresh mist leaves on top. Among the most traditional desert, the menu includes an hot chocolate soufflé with vanilla ice cream and a classic, but heavenly, tiramisu’.
Paired with an expertly-chosen wine, each meal at La Lupa di Roma is the next best thing to dining in Rome. |
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| address |
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610 Lincoln Road
Miami Beach, FL 33139 |
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| phone/fax |
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| 305-532-6657 |
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| e-mail |
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info@lalupadiroma.com |
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| map |
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click here for map |
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[open from 4PM to 12AM, 7 days a week all major credit cards accepted - parking
easily available in Pennsylvania Avenue municipal lots] |
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