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Pasquale Carfora - Restaurant Aroma

4-course Italian Fine Dining

€118,00
€118,00
Sale Sold out
“My menu reflects the traditions with which every meal begins: bread and oil. That’s why I chose to serve this crispy bread, made with 50 percent whole wheat flour, with the local extra virgin olive oil from Terracina. But I also wanted to add something that specifically evokes memories of my childhood. That’s why there’s also warm focaccia that pairs wonderfully with lemon butter and anchovies from Cetara. This is, as it were, a nod to the Amalfi Coast and, moreover, it was my grandfather Domenico’s favorite snack.”
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Shipping information

We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

The menu

Antipasti
- A selection of our homemade bread with lemon butter, extra virgin olive oil, our pickled artichoke and anchovy -

Piatto Intermedio
- Pumpkin in various textures with buffalo bresaola and pecorino-parsley cream -

Secondi
- Tortelli with langoustine, various textures of tomato and basil -

Dolci
- Lemon tart with white chocolate, limoncello cream in various textures -

Shelf life

We advise consuming the dishes within 2 days of receipt.

Instructions and allergies

Nederlands

What's inside?

  • Bread - Lemon butter - Olive oil

    Bread - Lemon butter - Olive oil

    “My menu reflects the traditions with which every meal begins: bread and oil. That’s why I chose to serve this crispy bread, made with 50 percent whole wheat flour, with the local extra virgin olive oil from Terracina. But I also wanted to add something that specifically evokes memories of my childhood. That’s why I also serve warm focaccia, which pairs wonderfully with lemon butter and anchovies from Cetara. This is, as it were, a nod to the Amalfi coast and, moreover, it was my grandfather Domenico’s favorite snack.”
  • Pumpkin - Bresaola - Pecorino

    Pumpkin - Bresaola - Pecorino

    “In this starter, I see my childhood in Agro Pontino, an area south of Rome in the middle of a national park. Here, water buffalo are among the most commonly kept animals, not only for their milk, which is used to make cheese (especially mozzarella), but also for the meat, which is consumed in various ways. That’s why this bresaola is accompanied by pumpkin in different forms and a sauce of pecorino romano DOP.”
  • Tortelli - Langoustine - Tomato

    Tortelli - Langoustine - Tomato

    “Ravioli with scampi is a very common dish in seafood restaurants, especially in central Italy. This is my own interpretation by making pasta with squid ink and by creating a unique sauce that connects the flavors of tomato and scampi.”
  • Lime - White Chocolate - Limoncello

    Lime - White Chocolate - Limoncello

    “As with every dinner, full attention should be given to dessert. Just like at the start of this ‘culinary journey’, I end with a nod to the Amalfi coast, where this lemon delicacy steals the show. This truly belongs to that region. Of course, it is my own creative interpretation, supported by my own limoncello, made with Italian ingredients, for some extra shine to this traditional dessert.”