Fiorino Italian Street Food is pleased to announce the launch of its four new summer menus and a 28-seat street-front patio.
The Pranzo (lunch) menu will offer a selection of traditional, house-made Tuscan Schiacciata sandwiches, such as the Preferita (18-month prosciutto di Parma, mushroom truffle spread, arugula, fontina cheese) the Diavola (‘nduja red pepper crema, Soppressata, smoked Scamorza, arugula), and the Vegana (roasted zucchini, caponata, frisée, tomato, onion, aged balsamic). Fresh new summer additions include the Florentine classic Panzanella Salad (fresh, local vegetables, strawberries, whipped ricotta, breadcrumbs) as well as pasta dishes such as Orecchiette al Ragù di Cinghiale (wild boar ragu topped with Burrata), and Spaghettoni ai Frutti di Mare (clams, mussels, and prawns in an arr abbiata sauce). The Pranzo menu is served from11:30am to 3pm daily.
Fiorino’s Aperitivo (happy hour) menu features a daily $1 per ounce special for house red or white wine, and $8 for an Aperol Spritz or Classic Negroni, alongside typical Tuscan cicchetti such as Crostini Misti, Insalata Tricolore, Carpaccio, Lamb Meatballs and Fritto Misto.
The Aperitivo menu is served from 3pm to 6pm daily.
Fiorino’s bar team has also created a Negroni menu featuring nine different versions of the popular cocktail, including Negroni Sbagliato (Campari, sweet vermouth, and Prosecco), Negroni Bianco, (gin, dry vermouth, Nardini Acqua di Cedro), Negroni Viola (Empress 1908 Gin, dry vermouth, Maraschino liqueur, Nonino Prunella Mandorlata), Negroni al Caffe (gin, Campari, sweet vermouth, espresso, Sons of Vancouver Coffee Liqueur), and a Negroni Manhattan (rye whisky, sweet vermouth, Campari, Angostura, Amarena cherry).
The Cena (dinner) menu features Italian fare from several regions, including Florence’s premier street food, Coccoli e Prosciutto (deep-fried dough “pillows” served with 18-month Prosciutto di Parma and whipped Stracchino cheese, Mediterranean Sea Octopus (pistachio sauce, house made chili oil), Gnocchetti (handmade served with dried tomato pesto, and Parmigiano Reggiano), Rosticciana (Tuscan braised ribs, garlic, herbs, balsamic glaze), and the Tuscan capital’s most iconic dish, Bistecca alla Fiorentina, (dry aged, 45-day porterhouse steak with potatoes and salad). The Cena menu is available daily from 5:00pm until late.
Fiorino’s 28-seat, street-front patio is open for all services and features the best of al fresco dining with a combination of traditional white linen tablecloths and more informal bistro seating.
Fiorino Italian Street Food is open seven days a week. For more information visit: www.fiorinovancouver.com.
