Tony and Giuliana set up the original Piccolo Mondo in 1974, having moved over to Scotland from the hills of Tuscany in the decade prior. One of Glasgow's favourite Italians, Piccolo Mondo has evolved into something bigger, having won numerous awards, participated in many competitions and opened a second restaurant. Tony and Giuliana's son Emilio is now following in his father's footsteps, and many of the other team members have been with the Pierotti family for a few decades.
Begin with some tasty starters, such as the duet of seasonal melon, mussels alla Provinciale or stuffed mushrooms. The terrine of pate is made with chicken, duck liver and onions, with garlic, fresh herbs, sherry and cream. The pate is served with warm toast or oatcakes, and garnished with seasonal leaves. For a Scottish twist, try the bon bons of haggis and black pudding, coated with egg, oats and breadcrumbs, served on a creamy peppercorn sauce.
Seafood dishes include the monkfish pan fried in extra virgin olive oil, with a hint of garlic, freshly ground white pepper, white wine, fresh chilli and wrapped in parma ham, served with sauteed potatoes and spinach. There are three veal and chicken options to choose from, too, including the classic tournedos rossini, which is a very special dish. This main is from the centre of the fillet of beef, then grilled, cooked medium to medium rare, served over a round slice of toasted Italian bread, topped with the restaurant’s homemade pate, and Madeira sauce. The beef is then fully garnished with sautéed potatoes and cauliflower au gratin. Pasta options include classic lasagne al forno, penne amatriciana, rich and classic beef ragu and seafood risotto alla pescatora.