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IPSSAR “ KAROL WOJTYLA ” CATANIA ITALY

IPSSAR “ KAROL WOJTYLA ” CATANIA ITALY. Presentation. Place. Marketing Mix. Personnel. Product. Promotion. Price. Giardini Naxos. The outdoor dining room. The indoor dining room. Partners. MR ANDREA ADORNETTO

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IPSSAR “ KAROL WOJTYLA ” CATANIA ITALY

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  1. IPSSAR “KAROL WOJTYLA” CATANIA ITALY

  2. Presentation Place Marketing Mix Personnel Product Promotion Price

  3. Giardini Naxos

  4. The outdoor dining room The indoor dining room

  5. Partners • MR ANDREA ADORNETTO • MISS ORIANA CONSOLI

  6. The Kitchen brigade 2 People for cleaning 1 1Maitre d’Hotel Chef de cuisine Chef Patissier Sous chef Chef de rang Chef de rang Commis de cuisine Commis de cuisine Commis de rang Commis de rang Extra waiter STAFF The dining room staff

  7. MENU Starters Tomatoes in provenzale style Seafood sala Prawn cocktails Carpaccio rolls of Bresaola and Gorgonzola cheese Baked eggplants and fish

  8. STARTERS Stuffed tomatoes Rolls of bresaola and gorgonzola cheese Prawn cocktail Seafood salad Carpaccio of swordfish

  9. First courses • Rice with courgettes and shrimps • Risotto with lobster and mint • Sedanini with pistachoe and tuna fish • Bavette with swordfish sauce • Ravioli with butter and sage

  10. FIRST COURSES Sedanini with pistachoe and tuna fish Bavette with swordfish sauce Risotto with courgettes and shrimps Ravioli with butter and sage Risotto with lobster and mint

  11. Second courses Grouper fillet in potato pastry crust Bass fillet stuffed with carrots puree and saffron sauce Tuna slice in sweet and sour Grilled spiny lobster Veal rump stuffed with broccoli flowers and provola from Ragusa Pork fillet with wild fennel sauce and juniper Chicken fillet with red chicory puree and polenta

  12. SECOND COURSES Grouper fillet in potato pastry crust Veal rump stuffed with broccoli flowers and provola from Ragusa Bass fillet stuffed with carrot puree and saffron sauce Grilled spiny lobster Pork fillet with wild fennel sauce and juniper

  13. Desserts Sicilian cannoli Chocolate mousse Cassata siciliana Puff pastry baba

  14. DESSERTS ChocolateMousse Puff pastry Baba Sicilian cannoli Cassata siciliana

  15. Wine List: Sparkling wines “Almerita Brut” “Donnafugata” Brut “Murgo Brut” Metodo Classico Noblesse Brut Metodo Classico “Benanti”

  16. White wines Spumante Metodo Classico Etna Bianco D.O.C. Bianco d'Alcamo D.O.C.

  17. Red Wines Etna rosso D.O.C. Cerasuolo di Vittoria D.O.C.G.

  18. SWEET AND FORTIFIED WINES • Marsala • Malvasia • Moscato • Zibibbo • Limoncello

  19. PRICE Our fixed menu includes : 1 starter, 2 first courses, 2 second courses, dessert and fruit Mineral water, wine and after dinner TOTAL EURO 50.00 per person

  20. PROMOTION

  21. NAME AND LOGO OF THE RESTAURANT

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