La Lanterna Redcliffe

A Unique Experience.

la lanterna

Book a table: +61 7 3142 3150
31 Redcliffe Parade – QLD

La Lanterna Redcliffe — Ligurian Tradition

La Lanterna Redcliffe —
Ligurian Tradition

Real Mediterranean Cuisine.

Because of the history, roots and elements that compose it, we can say that the Ligurian culinary tradition is the real Mediterranean cuisine. A poor cuisine, created from country people, mountaineers and sailors, made of simple, common and affordable food, which, however, has become unique, sophisticated and full of ancient glories.

100% ITALIAN

A total innovation for the Australian public, a regional Genoese food authenticity.

HEALTHY

We will provide the best possible service to make sure your dinner will be a most memorable food experience.

QUALITY FOOD

Typical Mediterranean cuisine means cooking with fresh and original ingredients from Italy.

LIGURIAN CUISINE

A poor cuisine, created from country people, made of simple food, which, however, has become unique.

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Culinary Highlights

Not Only Pasta.
Seafood is another major staple the Ligurian variety being no exception, as the sea has been part of the region’s culture since its beginning.

“Ciuppin” soup is made from fish leftovers and stale bread, or “Stocaffisso accomodato” is a delicious stockfish soup with potatoes, both flavoured with white wine, onion, and garlic.
The Ligurian cuisine has transformed through the ages, in relation to the social class of a person in addition to the place where he lives.

This represents a shift from dishes that are popular traditions, with dishes that are elaborated on the tables of the powerful and the rich, although compared to other traditions (such as the cuisine of Emilia Romagna) poor tradition, or rather frugal, it is much more characteristic and typical.
The scarcity of live stock forced the Ligurian to develop courses with alternative ingredients such as fish and herbs, to which later was added game: this is how the seasonings made from wild and cultivated herbs, among which the famous pesto, which is used as a sauce for pasta, or it is added to soups mainly autumn rich in many varieties of fresh vegetables; and then the “sugo di noci” (walnut sauce) used for a sauce for pasta as “pansoti” (fresh filled pasta); pies with vegetables are also an important part and one of the most famous is the “Pasqualina” savoury cake.

The “ripieni alla ligure” (roasted- oven vegetables like zucchini, onions and peppers filled with cheese, vegetables or meat) and, among these is the famous and delicious dish “focaccia al formaggio di tipo Recco” (La Lanterna thin cheesy focaccia).

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