Da Bruno Italian Restaurants Group Welcome Warmer Weather With Innovative Culinary Offerings
04/30/2011

From meat lovers delights, to fabulous innovative pasta creations; the Da Bruno Italian Restaurants Group embrace the warmer weather with mouth-watering recipes using the best ingredients.

Online PR News – 30-April-2011 – – Marbella, Malaga ( onlineprnews ) April 29, 2011 - From meat lovers delights, to fabulous innovative pasta creations; the Da Bruno Italian Restaurants Group embrace the warmer weather with mouth-watering recipes using the best ingredients.

As the weather heats up on the Costa del Sol, so does the culinary creativity in the Da Bruno kitchens! New ingredients and recipes have been created to welcome in the changing tastes to match the warmer weather.

Enjoy innovative culinary offerings in which fruits and vegetables of the season are transformed into mouth-watering recipes. Delicate flavours, bold tastes, hints of subtle colours and colours schemes and aromas which complement the changing weather are being married together in a range of new dishes in the Da Bruno menus.

The new spring menu is composed of twelve new suggestions made with healthy ingredients such as artichokes, rich in fibre and anti-oxidants make the perfect addition to asparagus, which is also valued for its high content of fibre, minerals and folic acid.

So this spring time customers can enjoy fresh and healthy dishes such as Scrambled Eggs with Asparagus and Balsamic garlic and Parmesan Reggiano or Spring Salad tomato, pear, fennel and artichokes. Seasonal fruit such as cherries and sour cherries are star ingredients and Da Bruno Italian Marbella Restaurants has moved into a whole new dimension with their original Cherry Gazpacho dessert.

As for fish, spring sees salmon or cod merge with expertise in a Selection of Smoked Horseradish sauce that offers a good dose of protein, omega 3 and phosphorus.

On the other hand, in an Italian restaurant we cannot miss the fresh pasta and a good example of this is the ravioli stuffed with pears and walnuts with Gorgonzola sauce or Fetuccine with spring vegetables from the wok.

Finally, for meat lovers the culinary director of Da Bruno Restaurants, Gabriel Pinto introduced a new recipe based on Shoulder of Lamb with crushed olives, fennel and baked potatoes. And for the more traditional the Tallat Beef (Sliced Sirloin) served on a hot stone.

Enjoy the new offerings and warmer weather at Da Bruno Restaurants.

About Da Bruno's Restaurants Group

Da Bruno restaurants Marbella ( http://www.dabruno.com/index.php ), began operations in 1994 with the launch of Pasta Da Bruno. Five years later followed the opening of Da Bruno a Casa (1999), then Da Bruno Cabopino (2001), Da Bruno Sul Mare (2002), Da Bruno San Pedro (2005) and 2008 Da Bruno a Cabopino Take Away and Deli.

Da Bruno was founded by Giuseppina & Bruno Filippone, who continue to run the business and who have given an unmistakable personal stamp of quality traditional Italian food.

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