East Tucson Sonoran-Italian restaurant Zio Peppe hosted the Tucson Foodie team for lunch to try out their new menu items. These dishes feature modern plating while maintaining the restaurant’s playful feel; here are the photos and details.
These deviled eggs pack a umami-punch with their boquerones salsa and tart hibiscus pickled shallot. Guajillo oil brings some heat.
Creamy burrata lays on a bed of granny smith apple and pickled cilantro stems and mint, topped with a salsa macha verde verde and a side of house bread.
Like the deviled eggs, the carpaccio delivers intense u mami with a combination of charred scallion, tonnato sauce, and fried shallot. Lime zest and fresh cilantro add brightness, while capers add a salty punch. The nopal and calabrian gremolata adds texture alongside their adorable little breadsticks. (Editor’s note: probably my favorite carpaccio in town right now)
This vegetarian sandwich features mushroom conserva and crunchy porcini mushroom chips with creamy huitlacoche goat cheese and arugula. All sandwiches come on house bread and a side of nopal giardiniera.
The carnitas torta picks up a little sweet and tart action with candied mandarins and pickled fennel, balanced with fresh cilantro and mashed avocado.
A stoner’s sandwich delight, the burrata torta balances the creamy cheese with salty prosciutto and crunchy chicharrones with rich, savory fried egg vinaigrette.
Savor squash with light creme fraiche, Pecorino, cilantro, and crunchy garlic.
This upscale fish dish is grounded with habanero olive tapenade, truffle, squash, lime ash, and pistachio.
Stay tuned for an upcoming sneak peek of their brunch menu.
Zio Peppe is located at 6502 E. Tanque Verde Rd. For more information, visit ziopeppeaz.com.
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