Mascalzone Latino Restaurant in Budapest

Gordon ramsay in new cartoon

2009-10-06T09:50:00.000+02:00

Advertising

2009-10-05T17:38:00.001+02:00

Tasting Menu

2009-04-30T18:32:00.004+02:00

If you like to have a real Italian Experience, try our new tasting menu at 17.500 FT per person, it is just an outstanding combination of succulent dishes and amazing wines... just do it... now!!!

Involtini di melanzane, prosciutto di Parma e ricotta con ratatuille di frutta fresca e vinagrette allo zafferano
Padlizsános, pármaí sonkás és ricottás tekercs friss gyümölccsel és sáfrány öntettel
Aubergine, Parma ham and ricotta rolls with fresh fruit ratatuille and saffron vinagrette

Filetto di merluzzo giovane con asparagi e salsa carbonara
Serpenyőben sült tőkehal filé spárgával és carbonara mártással
Pan fried fillet of young cod with asparagus and carbonara sauce

Matiré 2007 - Arneis delle Langhe, Cantine Rivetto - 2dl

Tortelloni al tartufo con burro e parmigiano
Óriás tortelli szarvasgombával töltve, vajas parmigiano-reggiano mártásban
Giant tortelli stuffed with truffle in a butter and Parmigiano-Reggiano sauce

Il Bruciato 2006 - Tenuta Guado al Tasso - 1dl

Sella di agnello arrosto con carcofi saltati
Sült báránykaraj pirított articsókával
Roasted loin of lamb with sauteed artichoke

Syrah 2004 - Cantina Miceli - 1 dl

Mousse al cioccolato e amaretti
Csokoládé mousse amaretti keksszel
Chocolate mousse with amaretti biscuit

Tokaj Aszú 3 puttonyos - Degenfeld 2002 - 3 cl

Dolci

2009-04-17T13:22:00.002+02:00

Macedonia di frutta fresca con yoghurt fatto in casa e miele
Friss gyümölcssaláta házilag készített joghurttal és mézzel
Fresh fruit salad with home made yoghurt and honey
huf 990 / euro 4,2

Torta di pere e cioccolato con salsa alla lavanda
Csokoládés körte torta levendula mártással
Pear and chocolate tart with lavender sauce
huf 950 / euro 4

Tiramisù al limoncello
Tiramisu limoncellóval ízesítve
Limoncello aromatised tiramisu
huf 950 / euro 4

Cornetto fatto in casa con gelato alla vaniglia, nocciole
tostate e scagliette di cioccolato
Házi készítésű olasz “cornetto” vanília fagylalttal, mogyoróval
és csokoládé forgáccsal
Home made Italian “cornetto” with vanilla ice cream,
hazelnut and chocolate brittles
huf 950 / euro 4

Mousse al cioccolato e amaretti
Csokoládé és amaretti keksz párfait
Chocolate and amaretti biscuit mousse
huf 950 / euro 4

Assortimento di formaggi italiani
Olasz sajttál
Italian cheese platter
huf 2550 / euro 10,6

Secondi

2009-04-17T13:15:00.003+02:00

Pizza Margherita
huf 1100 / euro 4,6

Pizza Prosciutto di Parma
huf 1750 / euro 7,3

Pizza Toscana
huf 1750 / euro 7,3

Pizza Parma e Porcini
huf 1950 / euro 8,1

Pizza Gamberetti e Rucola
huf 2350 / euro 9,8

Frittura Mista di calamari, gamberi e merluzzo con patate fritte
“Fritto Misto” bundázott calamari, garnéla és tőkehal, hasábburgonyával
“Fritto Misto” battered calamari, prawns and cod with french fries
huf 3850 / euro 16

Gamberoni in camicia di pancetta con salsa al finocchio
Sült óriás garnéla farok bacon-be göngyölve édeskömény mártással tálalva
Roasted giant prawn tails wrapped in bacon with fennel sauce
Huf 5150 / euro 21,5

Filetti di orata cucinati come all’Isola di Montecristo
Arany durbincs filé Montecristo módra készítve
Sea bream fillet roasted like on the Island of Montecristo
huf 4850 / euro 20,2

Filetti di branzino alle olive nere e capperi
Sült tengeri süllő fekete olíva golyóval és kapribogyós mártással
Roasted sea bass in a black olive and caper sauce
huf 4850 / euro 20,2

Pollo alla cacciatora con polenta
Csirke cacciatora polentával
Chicken cacciatora with tomato sauce, rosemary, olives and served
with polenta
huf 1800 / euro 7,5

Trippa alla pisana
Hagyományos pacalpörkölt pisai stílusban
Traditional stewed tripe Pisa style
huf 1450 / euro 6

Petto d’anatra al mascarpone e salvia
Serpenyőben sült kacsamell, zsályás mascarpone mártással
Roasted duck breast with mascarpone and sage sauce
huf 3550 / euro 14,8

Sella di agnello ai carcofi
Báránykaraj pirított articsókával
Roasted loin of Lamb with sauteed artichoke
huf 4350 / euro 18,1

Filetto di manzo alla griglia con crosta al timo e gorgonzola con patate
Roston sült marhabélszín kakukkfüves gorgonzolás kéregben
Grilled beef tenderloin with thyme and gorgonzola cheese crust
huf 4950 / euro 20,6

Tagliata di filetto con rucola e parmigiano
“Tagliata” marhabélszín szelet rukkolával és parmigianoval
“Tagliata” Sliced beef tenderloin with rucola and Parmigiano shavings
huf 3950 / euro 16,5

Scaloppine di filetto di maiale ai funghi porcini con patate arrosto
Sertés szűz vargánya gomba mártással és sült burgonyával
Pork tenderloin escalops and porcini sauce with roasted potatoes
huf 3850 / euro 16

Paste e Risotti

2009-04-17T13:11:00.003+02:00

Spaghetti ai frutti di mare
Spaghetti tenger gyümölcseivel
Spaghetti with “frutti di mare” sauce
huf 3550 / euro 14,8

Penne al gorgonzola e noci
Penne gorgonzola és dió mártással
Penne with gorgonzola and walnut sauce
huf 1380 / euro 5,8

Gnocchi (la ricetta é di mamma Giovanna) con salsa di calamari e zafferano
Burgonyás gnocchi, calamarival, és sáfrány mártással. (Mamma Giovanna receptje alapján)
Potato gnocchi (the recipe is from Mamma Giovanna) with calamari and saffron sauce
huf 1850 / euro 7,7

Tagliatelle alla bolognese (cotta per 4 ore e non 30 minuti)
Tagliatelle bolognaí mártással
Tagliatelle with bolognese sauce
huf 1450 / euro 6

Pappardelle con salsa di polpo e asparagi
Pappardelle polippal és spárgával
Pappardelle with an octopus and asparagus
huf 2950 / euro 12,3

Risotto con capesante e taleggio
Risotto St. Jakab kagylóval és taleggio sajttal
Risotto with sea scallops and taleggio cheese
huf 3450 / euro 14,4

Tortelli di magro al burro e salvia
Házilag készített ”tortelli” ricottával és spenóttal töltve, zsályás vajmártással
Home made “tortelli” filled with ricotta and spinach with a butter and
sage sauce
huf 1550 / euro 6,5

Maltagliati ai funghi porcini
“Maltagliati” tészta vargánya gombával
Maltagliati pasta with porcini sauce
huf 2100 / euro 8,8

Ravioli di carne al pomodoro e timo
Helyben készített “ravioli” borjú és sertés hússal töltve, paradicsomos kakukkfüves mártásban
Home made “ravioli” filled with veal and pork meat with a tomato and
thyme sauce
huf 2250 / euro 9,4

Antipasti & Zuppe

2009-04-17T13:02:00.005+02:00

Il nostro piatto mediterraneo con affettati e “sfiziosità”
Mediterrán tálunk olasz felvágotakkal, sajtokkal, olívával, articsókával
Our Mediterranean platter with Italian cold cuts, cheese, olives and
artichoke
két személyre vagy nagyétküeknek / Per due o per un golosone / For two or one food lover
huf 4450 / euro 18,5

Calamari ripieni in guazzetto
Töltött tintahal “in guazzetto” friss paradicsomos, fehér boros, bazsalikomos könnyű mártással
Stuffed calamari “in guazzetto” with a light sauce of fresh tomato, white
wine and basil
huf 1980 / euro 8,3

Trio di bruschette al pomodoro, peperoni e ricotta
“Bruschetta trio” paradicsommal, marinált paprikával és ricottával
“Bruschetta trio” with cherry tomato, marinated bell peppers and ricotta
huf 1350 / euro 5,6

Gamberi e fagioli come nella nostra amata Versilia
Saláta melegen, garnélából és borlotti babból, ahogy Versiliában szeretik
Hot salad of prawns and borlotti beans as we make in our beloved Versilia
huf 2650 / euro 11

Pecorino alla griglia con rucola e olio al peperoncino
Grillezett pecorino sajt rukkolával és chillivel aromatizált olajjal
Grilled pecorino cheese with rucola and chilli aromatised oil
huf 2550 / euro 10,6

Insalata di baccalá all’olio extra vergine con patate, cipollotti e noci
Bacalao saláta, extra szűz olívaolajjal, burgonyával, friss hagymával és dióval
Bacalao salad with extra virgin olive oil, potato, fresh onion and walnut
huf 1950 / euro 8

Zuppa frantoiana
Hagyományos Minestrone leves
Mixed vegetable soup
huf 850 / euro 3,6

Tortellini in brodo
Kappan leves házilag készített tortellinivel
Home made tortellini in capon broth
huf 950 / euro 4

Business Menu April

2009-04-17T12:40:00.006+02:00

2600 FT PER PERSON / FŐ

Pasta e fagioli alla toscana Huf 950
“Pasta e fagioli” Hagyományos bableves toszkánából
“Pasta e fagioli” traditional bean soup from Tuscany

Spaghetti alla Carbonara Huf 1350
Spaghetti Carbonara, baconnel, tojással és tejszinnel
Spaghetti “Carbonara” of bacon, eggs and cream

Tortino al prosciutto e formaggio Huf 1150
Sonkás és sajtos kis tészta kosár salátával
Ham and cheese mini tarte served with a bunch of salad

Farfalle alla Norma Huf 1150
Farfalle tészta “Norma” módra, rántott padlizsán,
friss paradicsommal és pecorino sajttal
Farfalle “Norma” style with a sauce made of deep fried aubergine,
fresh tomato and grated pecorino cheese

Filetto di merluzzo al bacon e Parmigiano con patate al forno Huf 1650
Sült tőkehal filé bacon-nel és Parmigianóval sültburgonyával
Baked fillet of cod with bacon and Parmigiano-Reggiano and roasted potatoes

Insalata di tacchino marinato con vinagrette all’aceto balsamico Huf 1800
Marinált pulykamell saláta
Marinated turkey salad with balsamic vinagrette

Spiedino misto di con salsiccia, pollo con patate al forno Huf 1850
Csirkés, olasz kolbászos nyárs sültburgonyával
Mixed skewer with Italian fresh sausage, chicken and roasted potatoes

Pollo alla cacciatora con polenta Huf 1800
Csirke cacciatora polentával
Chicken cacciatora with tomato sauce, rosemary, olives
and served with polenta

Torta di mele con gelato al cioccolato Huf 850
Alma torta csokoládé fagylalttal
Apple tart with chocolate icecream

Tiramisù al limoncello Huf 850
Tiramisu limoncellóval ízesítve
Limoncello aromatised tiramisu

Mascalzone Latino

2009-04-17T12:33:00.003+02:00

November 2008

A Budán, a Donáti utcában nemrégiben nyílt, családias hangulatú étteremben barátságos kiszolgálással és a legfrissebb szezonális hozzávalókból készült hagyományos, házi készítésű olasz ételekkel várja Giuseppe Mosti, a vendéglő tulajdonosa és egyben séfje a vendégeket

ROMANTIKA A BUDAI VÁRBAN

2009-04-17T12:09:00.004+02:00

ELLEMAN October 2008

A Budai Várnegyedben nemrégiben nyílt, családias hangulatú Mascalzone Latino étteremben a legfrissebb szezonális hozzávalókból készült hagyományos olasz ételek várják a vendégeket. Frissen készült tészták, pizzák, hal-és húsételek olasz receptek alapján az ínyenceknek. Cím: Bp. I., Donáti u. 40-42.

Xpatloop special

2009-04-17T11:51:00.009+02:00

Check out our Tasting menu

http://www.xpatloop.com/news/60945

Business Menu March

2009-03-05T20:38:00.006+01:00

We would like to introduce to all our, beloved U.F.O. (United Friends OfMascalzoneLatino) the new business menu.
With a reasonable price (2.600 Huf) you can have an aphrodisiac meal, the best solution for all those office workers that have not any intention to work in the afternoon.
Voilá:
Pasta e fagioli alla toscana
“Pasta e fagioli” Hagyományos bableves toszkánából
“Pasta e fagioli” traditional bean soup from Tuscany

Spaghetti alla Carbonara
Spaghetti Carbonara, baconnel, tojással és tejszinnel
Spaghetti “Carbonara” of bacon, eggs and cream

Tagliatelle Primavera con verdure di stagione saltate
Tagliatelle “Primavera”
Tagliatelle “Primavera”, with sauteed vegetables in a creamy sauce

Insalata di tacchino marinato con vinagrette all’aceto balsamico
Marinált pulykamell saláta
Marinated turkey salad with balsamic vinegar vinagrette

Salmí di cervo alla chiantigiana con patate al rosmarino
Szarvas pörkölt chianti módra sült burgonyával
Deer stew braised like in “Chiantishire” with roasted potato

Petto d’anatra spadellato con cipolle glassate e salsa al rosmarino
Serpenyőben sült kacsamell, hagymával és rozmaringos mártással
Pan fried duck breat with glazed onion and rosemary sauce

Piatto misto di verdure stagionali
Szezonális vegyes zöldség tál
Mixed seasonal vegetable platter

Torta di mele con gelato al cioccolato
Alma torta csokoládé fagylalttalA
pple tart with chocolate icecream

Tiramisù al limoncello
Tiramisu limoncellóval ízesítve
Limoncello aromatised tiramisu

Wine Lovers Corner

2009-03-05T20:18:00.005+01:00

There U.F.O. (United Friends OfMascalzoneLatino) show us how much you are wine lovers, come and try our new "uncontaminated" wine list with 100% Italian wines from the best Italian wine makers.
Just some samples:
Viogner 2008 - Cantine Mandrarossa huf 3950 / €16.5
Blasi Chardonnay 2005 - Vigneti Reale huf 4150 / €17
Grechetto Il Caio 2006 - Castello di Corbara huf 4750 / €19.5
Matiré 2007 Arneis - Cantine Rivetto huf 6350 / € 26.5
Ronco Cucco Pinot Grigio 2007 - Villanova huf 6650 / €27
Peppoli, Chianti Classico 2006 - Antinori huf 7100 / €30
Nobile di Montepulciano 2005 - La Braccesca huf 7650 / €32
Il Bruciato 2006 - Tenuta Guado al Tassohuf 7850 / €32,7
Syrah 2004 - Cantina Miceli huf 8050 / €33,6
Barbaresco 2005 - Prunotto huf 12800 / €53,4
Barolo 2004 - Prunotto huf 15500 / €64,6
Bolgheri Superiore 2005 - Guado al Tasso huf 25500 / €106

Tasting Menu

2009-02-27T12:24:00.007+01:00

We are pleased to introduce to all the U.F.O. (United Friends OfMascalzoneLatino) our new tasting menu: 9800 FT PER PERSON

Insalata di baccalá all’olio extra vergine con patate, cipollotti e noci
Bacalao saláta, extra szűz olívaolajjal, burgonyával, friss hagymával és dióval
Bacalao salad with extra virgin olive oil, potato, fresh onion and walnut
- Prosecco di Conegliano Cuvee Oro - Carpené Malvolti -

Pecorino alla griglia con rucola e olio al peperoncino
Grillezett pecorino sajt rukkolával és chillivel aromatizált olajjal
Grilled pecorino cheese with rucola and chilli aromatised oil

Tortelli di San Pietro con salsa leggera di limone e burro
Szent Péterhallal töltött házi készítésű “tortelli”, könnyű citromos vajmártással
Home made tortelli filled with John Dory in a light lemon butter sauce
- Villa Antinori 2007 - Bianco di Toscana IGT -

Filetto di orata cucinato come all’Isola di Montecristo
Arany durbincs filé Montecristo módra készítve
Sea bream fillet roasted like on the Island of Montecristo
- Rosa di Corte 2007 - Cantine Frescobaldi -

Mousse al cioccolato e amaretti
Csokoládé mousse amaretti keksszel
Chocolate mousse with amaretti biscuit
- Tokaj Aszú 3 puttonyos - Degenfeld 2002 -

Buon Appetito!!!

Ágnes Szél, photo exhibition

2009-02-18T12:02:00.009+01:00

We are very pleased to host in the smallest Italian restaurant in town, the exhibition of Mrs. Ágnes Szél, photographer with a very strong architectural background.

The look of Mascalzone Latino is complitely changed in one hour, from the superb "Classic Vintage" of Sebestyén László to the "Colourful Journey" of an inspired "Budapesten Lady".

In few words, something to be seen!!!

Cappellacci with john dory in a lemon butter sauce

2009-02-12T19:13:00.008+01:00

Here at Mascalzone Latino we strongly care about pasta, especially the home made one, which is the most representative “flag” of the great Italian culinary tradition.

If you try “spaghetti with meat balls” or the famous “Milanoi spagetti” or other forms of pasta like this, you can understand that they are created by plumbers or electricians or wood workers, not by chefs involved in the restaurant business.
Just to give you an easy sample here is the recipe for an excellent pasta dish.

Cappellacci with John Dory and lemon butter sauce
Serves 4

200g John Dory fillets
2 tsp extra virgin olive oil
Salt and pepper
200g ricotta
2 tsp grated Parmigiano-Reggiano
1 tsp chopped parsley
1 egg yolk
100g butter
1 cup cream
1 lemon
1 tomato

Season the fish fillets with the salt, pepper, olive oil and bake at a low temperature of 60°C for 20 minutes. When the fish has cooked through remove and leave to cool.
Place the fish in a bowl and using a spoon break the flesh up, when the fish has become well broken up add the ricotta, Parmigiano-Reggiano, chopped parsley, egg yolk and mix together.

Take one recipe of home made pasta, roll out and cut into 10cm squares. Place half a tablespoon of the fish mix in the centre of each square. Fold the squares over to form a rectangle and join together the ends. Boil the pasta in salted water for 3 minutes or until they rise to the surface.

To make the sauce, peel the lemon rind from the lemon and remove any of the white pith remaining. Take a sharp knife and cut the lemon strips into thin strips “Julienne”. Melt the butter with the cream and lemon zest, bring to the boil for 2 minutes and then add the cappellacci.
Serve garnished with tomato cubes, some lemon zest and of course parmigiano-reggiano.

Take Home Our Home Made Pasta

2009-02-03T21:57:00.002+01:00

Dear Ladies (and Gentlemen),

as you know, we have a daily production of home made pasta for our kitchen.

If you are interested, with 24 hours notice, we can prepare your favorite pasta to take home, where you can indulge in creating something special.

The price for the pasta (plain) is 280 Huf/portion, for the stuffed one (ravioli, tortelli etc) is 360 Huf/portion.

We can also provide several sauces in case you are lazy or you don't want to kill your husband/wife with one of your specialities... choose one of ours!!!

Ciao!!!

Mascalzone News

2009-02-03T21:40:00.009+01:00

In your preferred restaurant (Mascalzone Latino of course) you can have a real foody experience choosing our Tasting Menu which includes five courses and four wines to indulge your taste buds.

At lunch time (every day including Saturday) we serve a "strizzy-frizzy" business menu including three generous courses at 2600 Huf.

Buon Appetito!!!

Home made tortellini @ Mascalzone Latino Budapest

2009-01-21T12:44:00.013+01:00

The tortellini are a legend, first because they are good, second because their shape reminds you of the navel of the beautiful ladies from Emilia Romagna, where they are from, that’s why we believe (following the tradition) they are an aphrodisiac food.
The stuffing is done with meat or/and ham (Parma of course) and usually boiled and served in a tasty cappon broth.
Other outstanding versions are simply boiled and tossed with a creamy sauce, with butter, with truffle and always served with a generous spoon of grated Parmigiano-Reggiano cheese.
It’s a bit of a trouble to make them, but once you are trained you can have fun... after 1.000 pieces it’s a torture, so don’t bother to make them and come here to enjoy a good dish with our home made tortellini!!!

Home Made Pasta @ Mascalzone Latino Budapest

2009-01-07T09:05:00.018+01:00

We would like to share with you some of our best recipes and, of course, we have to start with the home made pasta.
The real recipe is “top secret classified”, it is so classified, but really so classified that, if you check one packet of common Italian flour, probably you will find on the back the “right one”, which is done with 1 kg flour, 10 eggs a pinch of salt and 2 table spoons of olive oil.
To flatten the pasta you can use a dedicated machine, easy to find, or the rolling pin as the Italian ladies still do it in the third millenium.
Once the pasta is flat (the thickness depends on your taste, usually one mm is more than enough), you can cut as you prefere to have tagliolini, tagliatelle, pappardelle, you can cut irregular squares (maltagliati) or you can make filled pasta (tortellini, ravioli, tortelli, etc... but we will speak about them in the future).
The home made pasta can be boiled immediately or you can keep in the fridge for no more then two days, just take care, as soon a white froth will appeare on the top of the water (salted of course) the pasta is ready to be tossed with your preferred sauce.

2009-01-05T16:51:00.003+01:00

Happy Epiphany to all of YOU!!!

From the Mascalzone Crew

Happy New Year

2009-01-02T15:59:00.003+01:00

Happy New Year to all the

United Friends Ofmascalzonelatino

from your preferred crew!!!

New Years' Eve Budapest

2008-12-26T11:38:00.003+01:00

MASCALZONE LATINO New Year's Eve Menu
Enjoy our world class testing menu in the smallest Italian restaurant in Budapest
18.000 Huf Per Person / Drinks not included
Garnélarák zellersalátával, “salsa verde” mártással és pecorino sajtszeletekkel
Insalata di Mazzancolle e Sedano di Verona con Salsa Verde e Lamelle di Pecorino Romano
Gamberoni with Celery Root Salad, Salsa Verde and Shaved Pecorino
Libamáj terrine balzsamecetes paradicsomkompóttal
Paté di Fegato d’Oca con Composta di Pomodori all’Aceto Balsamico
Goose Liver Terrine with Balsamic Vinegar Aromatised Tomato Compote
Szent Péterhallal töltött házi készítésű “tortelli”, könnyű bazsalikomos paradicsomszószban
Tortelli di San Pietro con Salsa Leggera di Pomodoro e Basilico
Home Made Tortelli Filled with John Dory in a Light Tomato and Basil Sauce
Házi készítésű tésztatekercs firenzei módra sajttal, sonkával és szarvasgomba szósszal
Rotolo alla Fiorentina al Formaggio e Prosciutto con Salsa al Tartufo
Home Made Pasta Roll Florentine Style with Cheese, Ham and Truffle Sauce
Vörös durbincs filé lencseraguval és friss zöldségekkel
Filetto di Dentice Al Forno con Ragu di Lenticchie e Verdure Croccanti
Red Sea Bream Fillet with a Lentil Ragout and Crispy Vegetables
Sült marhahátszín marsala borszósszal és póréhagyma felfújttal
Controfiletto di Manzo al Forno con Salsa al Marsala e Sformato di Porri
Roasted Beef Entrecote with a Marsala Wine Sauce and Leek Flan
Csokoládés és csilis “semifreddo” mogyorószósszal és egy pohár Cuvee Bellavista borral
Semifreddo al Cioccolato e Peperoncino con Salsa di Nocciole del Piemonte e una Coppa di Cuvee Bellavista
Chocolate and Chilli “Semifreddo” with Hazelnut Sauce and a Glass of Cuvee Bellavista

Two turkeys...

2008-12-18T20:08:00.014+01:00

Two turkeys were having a walk in Donáti utca a few days ago, when they saw our restaurant and decided to come in. Asking to have a look, Nigel, with his usual savoir faire, started to show them the restaurant, the wine list and the special menu for turkeys.

In the meantime Giuseppe, with his usual savoir faire, was speaking with Mrs V. about organising for her a nice family christmas party at Mascalzone Latino.

Mrs V. asked for a very big stuffed turkey traditional of that in England on Christmas day with sage, onion and chestnut stuffing.

For a more succulent turkey and better service, Giuseppe suggested to the lady that probably two smaller turkeys could be much better than one bigger. Mrs V. agreed to this proposal, she said good bye and she left.

So Giuseppe said to Nigel to offer a tea or some corn to the two plumed visitors and also to show them the heart of the restaurant... the kitchen and especially the butchery... They said yes and very happy they stepped into the kitchen... and...

It happens when some birds meet with the "It...alien Chef" and the "Terminator of Dorset"!!!

Merry Christmas!!!

Are you a UFO???

2008-12-18T12:35:00.009+01:00

Do you feel like a United Friend Ofmascalzonelatino?

Do you have some strange feelings sometimes or have you seen something unusual in your life?

Yes!!

So welcome to the United Friends Ofmascalzonelatino club.

Classic Artists Worldwide

2008-12-18T09:50:00.009+01:00

A few days ago we had a "one night exhibition" with the kind collaboration of CAW Classic Artists Worldwide, which is an online gallery based in London with a branch in Budapest as well. About 90 guests joined us to have a prosecco, some mini pizza and to have a look at the great paintings from great Hungarian artists. We are planning some other shows in the future, so dear Mascalzones, keep in touch...

Drunken... Fuddled... Muddled

2008-12-12T21:56:00.011+01:00

New arrivals in our cellar!!!

Barbaresco... ooolééé!!!

Barolo... ooolééé!!!

Bolgheri Superiore... ooolééé!!!

Torcicoda Primitivo... ooolééé!!!

Lambrusco... boooooooo!!! (ok! It's for the ladies!!!)

ENJOY RESPONSIBLY...only one bottle per person (?!?)

XMas Opening Hours

2008-12-12T21:27:00.007+01:00

Our schedule during the XMas holidays:

on Sunday 21st and Monday 22nd we are open,

we will rest on Wednesday 24th Thursday 25th and also on Friday 26th at lunch time... why??? Because we are tyred!!!

on Sunday 28th and Monday 29th no day off again to entertain our gourmand guests,

on Wednesday 31st... ohps!!! special dinner at Mascalzone Latino!!!

on Thursday 1st... the Rest of the Gladiators... and see you again from Friday 2nd with our regular opening hours.

Buon Natale e Felice Anno Nuovo

Temporary exhibition of László Sebestyén

2008-12-05T13:00:00.010+01:00

Our latest exhibition at Mascalzone Latino is photographer László Sebestyén, he has also held a number of exhibitions both in Hungary and abroad.
László is currently director of photography for the newspaper Metropol and works as a photographer for the Budapest monthly journal. As a member of the Nagy Budapest Törzsasztal, he is dedicated to preserving the city through photography. His work is archived in the collection of the National Szabó Ervin Library.
In his Downtown studio he creates still lives and other works of photography. His latest book, titled Borozó Budapest (Wine Drinkers’ Budapest), has recently been published in which he presents places significant in the history of winemaking in Budapest through his lens.
Come and visit us to see some of his latest pictures taken around the world and enjoy a glass of Prosecco.

Temporary exhibition of Árpád Patyi

2008-12-05T12:02:00.008+01:00

In September we had the pleasure of exhibiting the work of Árpád Patyi, born in Budapest; his interest in photography began during his years spent at grammar school. He is a member of the Association of Hungarian Photo Artists and has held four independent exhibitions.
He has also received a number of prestigious awards by the State.
For the past twenty years, he and his brother, Gábor, have run their own photo studio in the heart of Budapest, specialising in food photography for packaging and culinary books with the contribution of food stylist Péter Korpádi.
In June of this year, his outstanding photo contribution to the book Az óceán kincsei (Treasures of the Ocean) won the book first prize in the competition „Szép Magyar Könyv” 2007.

Don't be a bear!!!

2008-12-04T18:34:00.004+01:00

Do you hate winter?
Do you need Hibernation?
EH!!! Wake up!!!
You can find all the energies you need for the next bad months at Mascalzone Latino!
Try our Tuscan specialities, deer stew with Chianti Classico, chicken cacciatora with black olives and much more!!!

New Year's Eve Menu

2008-12-03T09:19:00.005+01:00

MASCALZONE LATINO
18.000 Huf Per Person / Drinks not included

Garnélarák zellersalátával, “salsa verde” mártással és pecorino sajtszeletekkel
Insalata di Mazzancolle e Sedano di Verona con Salsa Verde e Lamelle di Pecorino Romano
Gamberoni with Celery Root Salad, Salsa Verde and Shaved Pecorino

Libamáj terrine balzsamecetes paradicsomkompóttal
Paté di Fegato d’Oca con Composta di Pomodori all’Aceto Balsamico
Goose Liver Terrine with Balsamic Vinegar Aromatised Tomato Compote

Szent Péterhallal töltött házi készítésű “tortelli”, könnyű bazsalikomos paradicsomszószban
Tortelli di San Pietro con Salsa Leggera di Pomodoro e Basilico
Home Made Tortelli Filled with John Dory in a Light Tomato and Basil Sauce

Házi készítésű tésztatekercs firenzei módra sajttal, sonkával és szarvasgomba szósszal
Rotolo alla Fiorentina al Formaggio e Prosciutto con Salsa al Tartufo
Home Made Pasta Roll Florentine Style with Cheese, Ham and Truffle Sauce

Vörös durbincs filé lencseraguval és friss zöldségekkel
Filetto di Dentice Al Forno con Ragu di Lenticchie e Verdure Croccanti
Red Sea Bream Fillet with a Lentil Ragout and Crispy Vegetables

Sült marhahátszín marsala borszósszal és póréhagyma felfújttal
Controfiletto di Manzo al Forno con Salsa al Marsala e Sformato di Porri
Roasted Beef Entrecote with a Marsala Wine Sauce and Leek Flan

Csokoládés és csilis “semifreddo” mogyorószósszal és egy pohár Cuvee Bellavista borral
Semifreddo al Cioccolato e Peperoncino con Salsa di Nocciole del Piemonte e una Coppa di Cuvee Bellavista
Chocolate and Chilli “Semifreddo” with Hazelnut Sauce and a Glass of Cuvee Bellavista

Budapest Funzine

2008-12-02T21:17:00.009+01:00

Check out our review in the Budapest Funzine and Giuseppes interview.

Review:
http://www.funzine.hu/Gastro/200811152926/Gastro/Exquisite-Italian/menu-id-61.html

Interview:
http://www.funzine.hu/Expat/200811053124/Expat/Living-in-Budapest-Guiseppe-Mosti/menu-id-67.html

Le Journal Francophone de Budapest

2008-12-02T20:39:00.008+01:00

Read our latest review in the French newspaper Le Journal Francophone de Budapest (JFB)

http://www.jfb.hu/node/792

Xpatloop interview

2008-11-29T16:11:00.006+01:00

For everything you wanted to know about our Tuscan chef Giuseppe, look here at his interview with Xpatloop.

http://www.xpatloop.com/interview/329

Buone Feste!!!

2008-11-29T16:07:00.003+01:00

Yes, we know, this year was indeed very bad for all of us, so, dear friends of Mascalzone Latino, we have a very good medicine for you to say “bye bye and don’t come back...” to 2008... What?... When?... How?... Of course our “magnifico” New Year’s Eve Menu will help you to start 2009 with a big smile, (ok, after you will have 364 more days to cry, but no matter...). You will enjoy Gamberoni with Celery Root Salad, Salsa Verde and Shaved Pecorino. Goose Liver Terrine, Home Made Tortelli, Red Sea Bream Fillet with a Lentil Ragout, Chocolate and Chilli “Semifreddo” and much more in the smallest, intimate Italian restaurant in town. Buone feste a tutti!