Posts Tagged ‘italian’

Centotre – that’s 103 in Italian…

October 4, 2011


Vegetarian and Gluten Free!

September 16, 2011

Fresh, simple, Italian to be enjoyed with ALL your friends and family!!
We’re pleased to be offering not one but two menus (lunch and dinner) with dedicated vegetarian and gluten free options so that everyone can enjoy the fresh taste of Italy no matter your dietary needs. We’re always happy to adjust any dish to suit your requirements, please just ask!! Buon Appetito!

September Menus!

September 6, 2011

Just in time for Autumn, we’ve got not one by two new menus for you! Join us for Lunch or Dinner and enjoy fresh Scottish ingredients with authentic Italian flavours at centotre

Fresh, Simple, Italian. The very best ingredients simply prepared, served fresh and best enjoyed with family and friends. We take fresh local ingredients from our Scottish larder and add authentic Italian flavours delivered direct from the Milano markets weekly, exclusively for us.

From Scotland this month we’ve sourced new season wood pigeon from Burnside Farm in the Tweed Valley, near Kelso. Burnside is family run farm which has been in the Rutherford family since the 12th century! We’re proud to support a wide range of Scottish suppliers, including Peelham Farm in Foulden for our organic veal, Inverurie Gold for our sirloin steak and Carroll’s Heritage in The Borders for our potatoes.

From Italy we receive pallets of our fresh vegetables, several varieties of tomatoes, Mozzarella di Bufala and Burrata. Our Mozzarella di Bufala comes direct from Mondragone in Campagna, it’s made on a Thursday, delivered to Milan on the Friday and is with us on the Monday. You can’t get any fresher than this. Our Burrata comes on the same route direct from Lecce in Puglia.

Buying direct from both our Scottish and Italian suppliers means we cut out the middle men and the warehouses, and ensures we serve only the freshest produce. It’s also a guaranteed investment in the farms and in their people. These choices are key and have always been at the heart of our love of good food. We hope you can taste all the hard work, enthusiasm and commitment invested in all our lovely food. Buon appetito!

Fresh From Milano!

April 28, 2011

Buying our Italian fruit and vegetables direct from the market in Milano ensures we serve only the freshest Italian flavours! We try and go over as much as possible so we don’t miss anything! Victor was there over two months ago and Carina will visit at the end of May.

We speak to our supplier every few days and receive a couple if deliveries each week. Violet aubergines, courgettes, several varieties of tomatoes, cremini mushrooms, new season pears, asparagus, onions, Amalfi lemons and so so so much more.

The produce we get is premium quality, each item coming from small largely organic farms throughout the regions of Italy. Pears from Emilia Romagna, tomatoes from Sicily, ramato tomatoes from Puglia, asparagus from Venito.  So exciting, so fresh, so simple and so Italian. Enjoy!

New Menu for Marzo!!

March 2, 2011

Spring is almost here and we’ve got a new menu to celebrate!!
Showcasing the very best seasonal Scottish lamb, line-caught turbot and free-range duck and bursting with Italian flavour direct from Milano – come in and try a little!

Christmas Menu – Pasta (a little bit of sunshine)!

November 29, 2010

Just 4 more sleeps until our Christmas menu is out! We’re warming up your December with a Sicilian Specialty of ours – a little bit of sunshine! Pachino tomatoes, pine kernels, sultanas and our wonderful violet aubergines served with a chunky casareccia pasta. Yum! Order this as an intermediate course and make the party last even longer!

 

For full menu details, please visit : Christmas Menu
Lunch and dinner booking still available, please call 0131 225 1550 or email reservations@centotre.com

Fresh, Simple, Italian… delicious!

July 29, 2010

Tomorrow we receive our Italian produce delivery, which includes fantastic Italian watermelons.
The bar will be making the best Watermelon Daiquiris in the world!!

The perfect Friday treat – just in time to refresh you for the weekend!

New Summer Menu at Centotre and Zanzero!

July 10, 2009
New Centotre Summer Menu

New Centotre Summer Menu

Come into Centotre and enjoy our new deliciously fresh summer menu.  See the full menu here.  And for Zanzero lovers, see their exciting new menu here!

We look forward to seeing you soon!

Caio,

Victor and Carina Contini

Centotre at Taste of Edinburgh

June 5, 2009

Centotre had the privilege to be invited back to Taste this year as one of the best restaurants in Edinburgh!

We couldn’t have asked for a more beautiful weekend as all three days were hot & sunny and we were ready for it with one of our ice cream desserts ready for everyone.

Carina was also asked to do a food demo on Friday afternoon, which she pulled off flawlessly showing guests how to make Zuppa Di Pesce (Fish soup with lobster, mussels, squid & monkfish in a chilli saffron tomato broth with big chunks of garlic bruschetta). See the recipe below:

lobster 1 mussels 20
squid 200g monkfish 200g
plum tomatoes
2 tins, pureed garlic 2 cloves
flat leaf parsley
bunch of chilli 1 fresh
extra virgin olive oil white wine splash
saffron pinch, soaked in 100ml of warm water and Maldon salt

  • Cut the lobster in half, wash well. Crack the claws. Cut the squid into rings and wash thoroughly.
  • Choose a large pot big enough to hold all the fish, heat the oil, add the sliced garlic and chilli. Cook for a few minutes to release the flavours then add the chopped parsley. After a few minutes add the white wine and reduce rapidly under a hot gas. Add the tomatoes and cook for about 15 minutes until the sugo looks creamy.
  • Add the strained saffron broth and season.
  • Choose the fish that will take the longest to cook and add this first. The claws will take longer than the body of the lobster, so add these first, then after 3 or 4 minutes turn them, and then add the lobster. Bathe the lobster in the juices but leave it flesh side up.
  • After 4 or 5 minutes add the squid and the monkfish. Again, bathe the fish in the juices. Add the mussels, a good sprinkle of salt and a handful of parsley. Bring to a simmer, cover and leave to cook for about 10-15 minutes. Check seasoning.
  • Serve with lots of chunky garlic bruschetta.

This dish is delicious with a Pinot Bianco – such as Sanct Valentin 2006 Michael-Eppan from the Alto Adige.

If you made it by and enjoyed what you tried, we would love to hear about it! Alternatively, if you missed us, please come to 103 George St and check us out!

Look forward to seeing you soon!

Regards,

All of us at Centotre