Caribe Real<\/a>.<\/p>\n\n\n\nHowever, I digress! Let’s get back to the main menu at Angelo\u2019s Italian on P&O.<\/p>\n\n\n\n
Cappellacci di Zucca Arrosto<\/h4>\n\n\n\n The \u201dCappellacci di Zucca Arrosto\u201d is cappellacci style pasta stuffed with pumpkin and tossed in burnt sage butter with pine nuts<\/strong>. Don’t know what cappellacci is? Neither did I!<\/p>\n\n\n\nIt turns out that cappellacci is a style of pasta that is stuffed with some kind of filling and folded into shapes that resemble little hats.<\/p>\n\n\n\n
If you look closely, they kind of do look like little hats, don’t they?<\/p>\n\n\n\n <\/figure>\n\n\n\nNow you know!<\/p>\n\n\n\n\n\n
Vitello Ossobucco Gremolata<\/h4>\n\n\n\n Angelo’s \u201dVitello Ossobucco Gremolata\u201d is slow-cooked veal osso bucco gremolata with pumpkin mash and buttered green beans<\/strong>.<\/p>\n\n\n\nThat’s a few more words I don’t know. I understood the slow-cooked veal with pumpkin mash and beans part but the rest went over my head.<\/p>\n\n\n\n
So, for those interested in expanding their Italian vocabulary and food knowledge further: <\/p>\n\n\n\n
Osso bucco is an Italian dish made from veal shins with the marrow, stewed in wine<\/strong>. It quite literally translates to \u201dbone veal\u201d.<\/li>Gremolata is a garnish made with parsley, garlic, and lemon zest<\/strong>. I’m not entirely sure that’s what we see on our dish, but the dried onion garnish is delicious nevertheless!<\/li><\/ul>\n\n\n\n <\/figure>\n\n\n\nRight, moving on!<\/p>\n\n\n\n
Risotto al Funghi con Ricotta e Spinaci<\/h4>\n\n\n\n Our next secondi from Angelo\u2019s is a little more familiar. \u201dRisotto al Funghi con Ricotta e Spinaci\u201d. Mushroom risotto with ricotta cheese, parmesan and wilted spinach<\/strong>. A classic that wins every time. Melty, cheesy, yummy, shroomy risotto. <\/p>\n\n\n\nI try to avoid cheesy food these days, but, it\u2019s just so tasty!<\/p>\n\n\n\n
This tempting mushroom-infused risotto is also one of two dishes on the menu that is labelled as gluten-free<\/strong> all the time, not just on request.<\/p>\n\n\n\n <\/figure>\n\n\n\nIf you can tear yourself away from that evil risotto, we shall continue. <\/p>\n\n\n\n\n\n
Filetto di Merluzzo Spadellato<\/h4>\n\n\n\n There is something fishy about Angelo’s \u201dFiletto di Merluzzo Spadellato\u201d. This dish is a pan-seared cod fillet with potato puree, mushrooms, roast zucchini and cherry tomatoes<\/strong>.<\/p>\n\n\n\nNot bad at all, and the second gluten-free<\/strong> choice that is always available.<\/p>\n\n\n\n <\/figure><\/div>\n\n\n\nNow, I know what you\u2019re thinking. WHERE\u2019S THE PASTA?!?!<\/em> And what kind if Italian restaurant would it be if there was no pasta dish on the menu? <\/p>\n\n\n\nWell, the menu does have penne and spaghetti on it as well as lasagne. The penne is the only option available as gluten-free on request<\/strong>.<\/p>\n\n\n\nI can’t speak for the pasta dishes that are actually on the menu since we didn’t try them, but I can say they are probably delicious!<\/p>\n\n\n\n
Custom-Made Gluten-Free Spaghetti<\/h4>\n\n\n\n You see, we got a custom-made, gluten-free chicken spaghetti tossed in a white sauce<\/strong>, and it was exceptional<\/em>.<\/p>\n\n\n\n <\/figure>\n\n\n\nThe gluten-free spaghetti used onboard P&O ships is quite good.<\/strong> I did notice that it does stick together a bit, but it’s definitely one of the better gluten-free spaghetti\u2019s I’ve tried.<\/p>\n\n\n\nNote 1:<\/strong> Gluten-free on request dishes tend to take longer to prepare in their GF form, so, you may have a slightly longer wait for your meal.<\/li>Note 2:<\/strong> Order in advance if you need something that isn’t catered for on the menu.<\/li>Note 3:<\/strong> Allow an extra 20-30 mins wait for your food if you have a custom order.<\/li><\/ul>\n\n\n\n\n\nContorni<\/h3>\n\n\n\n The serving sizes for primi and secondi are quite reasonable, but if you think you might need a little more, you can also pick from a small selection of side dishes<\/strong>, the contorni.<\/p>\n\n\n\nInsalata di Radicchio con Gorgonzola Pere e Noci<\/h4>\n\n\n\n Angelo\u2019s \u201dInsalata di Radicchio con Gorgonzola Pere e Noci\u201d. Also known as radicchio leaves with blue cheese, grilled pear and candied walnuts<\/strong>. That’s my kind of salad! Yum!<\/em><\/p>\n\n\n\n <\/figure><\/div>\n\n\n\n\n\nVerdure al Vapore con Olio e Limone<\/h4>\n\n\n\n The \u201dVerdure al Vapore con Olio e Limone\u201d is steamed vegetables with extra virgin olive oil and lemon dressing<\/strong>. Not bad.<\/p>\n\n\n\n