Jan 24, 2017
The spoiled ant brat Queen Pricci!
http://blargen69.deviantart.com/art/Queen-Pricci-644888639
seen from Netherlands
seen from Netherlands
seen from Jordan
seen from United Kingdom
seen from United States
seen from China
seen from China
seen from Nigeria
seen from United States
seen from United States
seen from Saudi Arabia
seen from Canada
seen from Türkiye
seen from United Kingdom
seen from Australia
seen from Russia
seen from Italy
seen from United Kingdom
seen from United States
seen from Vietnam
The spoiled ant brat Queen Pricci!
http://blargen69.deviantart.com/art/Queen-Pricci-644888639
Lovely little seared tuna amuse bouche at @pricciatlanta. @buckheadlife #pricci #seafood #atlantafoodie (at Pricci)
There's a new dessert at Pricci just in time for summer! It's called "Crostatina Di Fruta Al Limone" - Lemon Tart with whipped coconut ganache, coconut snow and raspberry foam. #Pricci #dessert #pricciatlanta #sweettooth (at Pricci)
Last night, Chef Piero of Pricci prepared a four-course meal for the 24th annual Great Chefs' dinner benefitting @familytreemd! #familytreemd #pricci #chefpiero #pricciatlanta
The tiramisu at Pricci has a new look! What do you think of Pastry Chef Christian's creation? #tiramisu #pricci #dessert #pricciatlanta (at Pricci)
Pricci Announces New November Menu
The foodie inside of you is in luck! Each month, executive chef Piero Premoli of Pricci combines his personal knowledge of regional Italian cooking with locally sourced ingredients from the Atlanta area to create a Regional Menu influenced by a prominent Province or city in Italy. Each menu is a three-course meal including an appetizer, entrée and dessert and can be enjoyed with or without drink pairings.
With every menu, there is a story. For the month of November, chef Premoli focused on the Northeastern Italian city of Udine. Hungarian legend has it that Attila the Hun created a hill at this site for his winter quarters while besieging Aquileia. As a result, this hodgepodge of a region was (and still is) heavily influenced by Eastern European culture and has evolved to create an interesting fusion of flavors throughout its native cuisine. To help embody this fusion of cultures for Pricci guests, chef Premoli infused paprika and grappa throughout the menu – two popular ingredients from Udine and surrounding Eastern European countries.
The November Regional Menu will be available at Pricci beginning Wednesday, November 6, and starts at just $29.