Hostaria da Beppe
An elegant restaurant, situated in the historic town centre, whose
cuisine aims to reflect the traditions of the area. The restaurant “da
Beppe”, run by Giuseppe Palomba, has been offering rice-based
specialities since 1997. The restaurant offers after-theatre dining.
Via Imbriani, 51/B-C
bancomat e tutte le carte di credito
lunch: 12 p.m./3 p.m.
dinner: 7,00 p.m./12 p.m.
the Giuseppe Verdi to the style of Beppe
360 g carnaroli rice., 160 g finely chopped white
onions, 200 g.prawns (cleaned), 100 g cepes (boletus),
asparagus (boiled 1-2 mins)(12), smoked speck Alto
Adige 12 slices, 180 g.Parmigiano-Reggiano (grated),
100 g Parmigiano-Reggiano (flakes), 60 g butter, hot
vegetable or meat broth, extravirgin olive oil 1 tablespoon,
dry white wine 1 tablespoon, milk (optional).
Carefully wash and peel all ingredients. Gently brown
half the chopped onion in a saucepan with a little oil,
add asparagus (separate the tips from the rest and
cut at 5 cm length), the coursely chopped cepes, the
prawns and quickly toss all together. Add the broth.
In a separate saucepan brown the remaining onion,
add rice and sprinkle with dry white wine. Cook for
10 minutes adding broth. Add all the remaining ingredients
previously prepared (including the liquid
ingredients) leaving only asparagus tips and a few
pieces of cepes on one side, for garnishing. Continue
to cook the rice adding the necesary broth. Add butter,
Parmigiano Reggiano, a little milk, asparagus tips,
the pieces of cepes and gently stir. Enjoy the dish!