{"id":4496,"date":"2026-03-23T10:37:08","date_gmt":"2026-03-23T09:37:08","guid":{"rendered":"https:\/\/savoiaguest.savoiaterme.it\/restaurant-menu\/piatto-del-giorno\/"},"modified":"2026-03-23T15:24:26","modified_gmt":"2026-03-23T14:24:26","slug":"dish-of-the-day","status":"publish","type":"page","link":"https:\/\/savoiaguest.savoiaterme.it\/en\/restaurant-menu\/dish-of-the-day\/","title":{"rendered":"Dish of the day"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tDish of the day\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h1>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Andrea Dan Chef of the Hotel Savoia Thermae & Spa\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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With my cuisine, I want to offer you a unique sensory experience of authentic flavours and culinary innovations.<\/p>

I invite you to discover our restaurant \u2018Il Savoiardo\u2019, where every dish tells a story and makes your stay unforgettable.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Seafood risotto<\/h2><\/div>

Dinner, first course\n<\/p><\/div><\/div>

ALLERGENS<\/h6><\/div>
(2, 4, 7, 9, 14)<\/div>\"No<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Rigatoni pasta Gricia with guanciale and saut\u00e9ed white onion<\/h2><\/div>

Lunch, first course\n<\/p><\/div><\/div>

ALLERGENS<\/h6><\/div>
(1)<\/div>\"No<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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ALLERGEN LEGEND<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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  • \"\"Lactose-free<\/span><\/li>
  • \"\"Gluten-free, Lactose-free<\/span><\/li>
  • \"\"Gluten-free<\/span><\/li><\/ul><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t
    Allergeni<\/caption>
    #<\/th>Descrizione<\/th><\/tr><\/thead>
    1<\/th>Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products derived therefrom, except: wheat-based glucose syrups, wheat-based maltodextrins, barley-based glucose syrups; cereals used for the manufacture of distillates, including ethyl alcohol of agricultural origin.<\/td><\/tr>
    2<\/th>Crustaceans and crustacean products<\/td><\/tr>
    3<\/th>Eggs and egg products (including eggs of all species)<\/td><\/tr>
    4<\/th>Fish and fish products except: fish gelatine used as a carrier for vitamin or carotenoid preparations; gelatine or isinglass used as a fining agent in beer and wine<\/td><\/tr>
    5<\/th>Peanuts and peanut products<\/td><\/tr>
    6<\/th>Soya and soya products, except: refined soya oil and fat; mixed natural tocopherols (E306), natural D-alpha tocopherol acetate; natural D-alpha tocopherol; natural soya-based tocopherol succinate; vegetable oils derived from phytosterols and phytosterol esters from soy; vegetable sterol ester produced from soy oil sterols<\/td><\/tr>
    7<\/th>Milk and milk-based products. Except: whey used to manufacture alcohol, including ethyl alcohol of agricultural origin (lactitol); (this includes cow's milk, goat's milk, sheep's milk and all types of products derived from them)<\/td><\/tr>
    8<\/th>Schalenfr\u00fcchte, Mandeln (Amigdalus communis L.), Haseln\u00fcsse (Corylus avellana), Waln\u00fcsse (Juglans regia), Cashewn\u00fcsse (Anacardium occidentale), Pekann\u00fcsse (Carya illinoiensis \u2013 Wangenh \u2013 K. Koch), Paran\u00fcsse (Bertholletia excelsa), Pistazien (Pistacia Vera); Macadamian\u00fcsse oder Queenslandn\u00fcsse (Macadamia ternifolia) und deren Erzeugnisse, ausgenommen Schalenfr\u00fcchte, die zur Herstellung von alkoholischen Destillaten, einschlie\u00dflich Ethylalkohol landwirtschaftlichen Ursprungs, verwendet werden<\/td><\/tr>
    9<\/th>Celery and celery-based products<\/td><\/tr>
    10<\/th>Mustard and mustard-based products<\/td><\/tr>
    11<\/th>Sesame seeds and sesame-based products<\/td><\/tr>
    12<\/th>Sulphur dioxide and sulphites in concentrations exceeding 10mg\/kg or 10mg\/l expressed as total SO2 to be calculated for products as proposed ready for consumption or reconstituted in accordance with the manufacturer's instructions.<\/td><\/tr>
    13<\/th>Lupins and lupin-based products<\/td><\/tr>
    14<\/th>Molluscs and mollusc products<\/td><\/tr><\/tbody><\/table><\/section>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Dish of the day Andrea Dan Chef of the Hotel Savoia Thermae & Spa With my cuisine, I want to offer you a unique sensory experience of authentic flavours and culinary innovations. I invite you to discover our restaurant \u2018Il Savoiardo\u2019, where every dish tells a story and makes your stay unforgettable. ALLERGEN LEGEND<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":2767,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-4496","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nDish of the day | Savoiaguest<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/savoiaguest.savoiaterme.it\/en\/restaurant-menu\/dish-of-the-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dish of the day | Savoiaguest\" \/>\n<meta property=\"og:description\" content=\"Dish of the day Andrea Dan Chef of the Hotel Savoia Thermae & Spa With my cuisine, I want to offer you a unique sensory experience of authentic flavours and culinary innovations. 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