Foodie Find: Zucca
Zucca’s Executive Chef Manuel Garcia offers says the menu items offer a culinary journey through Italy, from Sardinia to Tuscany. Begin by getting ready to make choices – or don’t, order several — as there are over seven salumi options Mortadella Al Pistacchio and Coppa and eight Formaggi choices including Parmigiano Reggiano 30 Month, Cacio Di Bosco and Piatto Misto Di Formaggi. For Zuppa and Insalata, there’s an Insalata Di Carciofini with baby arrugula, artichokes and fresh Parmesan and a Insalata Nizzarda Con Tonno Fresco Grigliato with grilled tuna, frisee, haricot vert, cherry tomatoes, fingerling potatoes, quail egg in a mustard vinaigrette.. Don’t miss the Insalata Di Lenticchie Beluga with black beluga lentils, roasted baby beets, hazelnut, and feta cheese crumbles.
Appetizers includes Fried Zucchini Flowers filled with goat cheese and sprinkled with truffle honey and also the same flowers stuffed with mozzarella cheese. Our recommendation: order both. Unless you like Lamb Meatballs, particularly those bathed in long-simmering San Marzano tomato sauce with ricotta cheese. Then you might have to save room. For antipasti, try Burrata Con Pomodorini Marinati, which is marinated and basil oil, Carpaccio Di “Wagyu,” with white beech mushrooms, Grana Padano Cheese and Summer truffles.
Zucca was created by of Venezuelan-born entrepreneur Erasmo Da Silva. His father, Jose da Silva, founded the family’s namesake company, Da Silva Hospitality Group in 1950. A year later, the group opened their first business, followed by restaurants, night clubs, and hotels. In 2014, they debuted “The Fifth Season,” a restaurant in the island of Madeira in Portugal. Erasmo Da Silva continued the international expansion with Zucca, which opened in 2017.
Zucca’s Summer Lunch Menu
Antipasti (Appetizers), choice of:
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Zucca Del Giorno (Soup of the Day);
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Burrata Broccolini Puree, White Anchovies and Lemon Crispy Breadcrumbs;
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Endives Salad, Watermelon, Pickled Ramp and Gorgonzola Cheese;
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LIghtly Seared Tuna Marinated in a Soy-Beef Broth.
Primi Piatti (Entrees), choice of:
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Pecorino Romano Tortellini made with WIne, Pork Sausage and White Truffles Sauce;
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Cedar Plank Salmon marinated with Lemon, White Balsamic, Pink Peppercorn and Broccoli in Tempura;
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Seared Strip Loin served with Cannellini Beans with Rosemary and Fried Shallots.
Desserts, choice of:
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Coffee
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Ice Cream of the Day
Brett Graff is SocialMiami.com’s managing editor and has been a journalist covering money, people and power for over 20 years. Graff contributes to national media outlets including Reuters, Glamour, Harper’s Bazaar, Maxim, and the PBS show, Nightly Business Report. A former U.S. government economist, her nationally syndicated column The Home Economist is first published in The Miami Herald and then on the Tribune Content Agency, where it’s available to over 400 publications nationwide. She is broadcast weekly on two iHeartRadio news shows and is the author of “Not Buying It: Stop Overspending & Start Raising Happier, Healthier, More Successful Kids,” a parenting guide for people who might be tempted to buy their children the very obstacles they’re trying to avoid.
