The Restaurant Panama | PASTISSIMA
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PASTISSIMA

PASTISSIMA

In a corner of the historical Herrera Square in Casco Viejo, you will find Pastissima, an authentic Italian restaurant rooted in pure Mediterranean cuisine influenced by the classic recipes of southern Italy. The kitchen is led by renowned chef Gaetano Maturo, whom with 20 years of hard work has refined his experience in the culinary arts to offer an impeccable proposal, full of flavors and traditions. His son, Anthony Maturo, is following in the footsteps of his father and together they have both created an innovative gastronomic concept, always preserving the heritage that define their essence.

As you open the doors of Pastissima you will feel like you have just stepped into a restaurnt off the streets in Italy, watch the waiters passing by with exquisite dishes that fill the room with aromas of fresh spices, oregano, rosemary and basil, which is guaranteed to make your mouth water. Each dish is prepared under the tutelage of Chef Maturo  as heseeks to enhance the typical flavors of a country where food itself is an art and the main purpose is to provide a unique gastronomic experience. Do not hesitate to ask for the suggestion of the day and let yourself be involved in this flavorful adventure, as the waiters are very in tune with the flavors and menu and happy to make suggestions.

To begin with, the chef’s recommendation was the Italian Antipasto with salami, eggplant, olive oil, mozzarella cheese and mushrooms.

This is a valid option to share and can always be complemented with a delicious focaccia. Pizza, which, undoubtedly, could be considered one of the best in Casco Viejo is also a great option. La Pescatore with shrimp, clams, calamari and mussels is a pizza that evokes the tastes of the sea over a fresh tomato-based sauce that will simply be a gift to your palate.

Amongst the range of pasta dishes the Fettuccine Marinara stands out, which like the pizza, presents a perfect combination of seafood with essences and flavors, typical of the Mediterranean cuisine. At the same time, the Piacentina Gnocchi with subtle cherry tomatoes, buffalo mozzarella and homemade pesto enhances the tricolor of the Italian flag.

Not to mention the famous Corvina Positano Fillet stuffed with mushrooms and baked with goat cheese is a good selection for fish lovers. And as the specialty of the house you have to try the Da Gaetano Fillet that brings a juicy beef steak, Portobello mushrooms and buffalo mozzarella au gratin. To end your meal, every good Italian expects the “dolce” or dessert and the best way to cure your sweet tooth is with a delicious Tiramisu or a tasty Panna Cotta with a strong espresso. And do not forget to ask about the Zabaione, a coffee-based dessert originally from Naples that Chef Maturo is proud to offer in his restaurant.

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