The Restaurant
The vision
Ristorante Da Nicolo has been mentioned several times in magazines specialising in catering, travel and tourism, including only a few: Bell’Italia, Tuttoturismo, Cibo e vini, Gente viaggi, Dove, Il Gommone, etc. An article in the New York Times from 09/02/1984 recommended: “Try the maccheroni pasticciata (pasta with cheese sauce)”.
The same Maccaruin pasticciati, together with the recipe, can also be found in the beautiful German-language book “Cucina della Sardegna” by Manuela Zardo and Hellmuth Zwecker, published by Hugendubel, together with other dishes such as tuna mousse and cashcà, the honey semifreddo, with arbutus and pistachios.
A team of passionate people with a strong tradition
Nicolo Pomata
Chef
Antonello Pomata
Manager
A WINNING TEAM
Acknowledgements
In 1977, he was awarded the Gold Medal at the Italian Regional Cuisine Parade. In 1999, his recipe for bavette with tuna, capers, olives and pecorino cheese was included among the 100 best pasta dishes in Italy in the Barilla Guide.
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