Gastrology bloggers dined courtesy of Vapiano.
Left: Pesto rosso – homemade tomato pesto with roasted pine nuts, ricotta and fresh cherry tomatoes
Right: Insalata rocket and walnut – peppery rocket salad combined with crunchy walnuts and parmesan
As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pesto rosso that we had was no exception. The fresh tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.
Left: Filetto di manzo e rucola – tender beef fillet and fresh vegetable with white wine and rocket
Right: Gamberi e spinaci – prawns and homemade basil pesto with cream and parmesan and tossed with fresh spinach
The flavours the Filetto di manzo e rucola were light and delightful. The pasta was cooked al dente pasta.
A warm salad of gnocchi, spinach, fresh prawns and homemade basil pesto, the Gamberi e spinaci was a lovely dish that was highlighted by the light gnocchi and its lingering rich parmesan flavour.
A duo of desserts concluded our evening. The first was a panna cotta. It was rich, smooth and well balanced by the acidity of the berries. The second dessert was a pot set cheesecake. The rich cheesecake was perfectly counterbalanced by the tart fruity components.