Fried egg (Paolo Parisi fried egg)

Redazione

A historic and celebrated house specialty, considered a “photonic” appetizer by connoisseurs. The highly prized artisanal egg from Paolo Parisi is used, first poached and then breaded and briefly fried to obtain a crispy outer shell and a very hot, melting yolk center. Depending on the season, it is served in tempting variations: on a Grana Padano cream with pancetta and almonds, or in an Amatriciana version with pecorino foam and guanciale.