By Ian McConnell
Italian restaurant Il Pavone, in Glasgow’s Princes Square, has brought back “classic dishes” from its first-ever menu from 1991 to celebrate its 30th anniversary.
Il Pavone was one of the first restaurants in Princes Square and, highlighting its loyal customer base, notes it is still one of the centre’s most popular eateries.
The restaurant has declared it is “taking a nostalgic trip down memory lane and bringing back some...incredible dishes that caused quite a stir 30 years ago”. Over the next four weeks, diners will be able to sample gamberi tropicali – wild-caught Icelandic prawns in a classic Marie Rose sauce and pineapple chunks served in a carved-out pineapple, or cornetto di salmone – Scottish smoked salmon wraps with prawns in a lemon and chive mayonnaise.
Among other classic dishes on offer will be spaghetti di mare al forno, featuring traditional Italian spaghetti tossed in a tomato sugo with jumbo king prawns, baby clams, garlic, white wine, olive oil and fresh chillies, which is then wrapped and oven-baked to lock in flavour.
Mariangela Marini, who set up Il Pavone thirty years ago with husband Guerino and brother Marco Di Meo said: “I still remember the day we opened Il Pavone and I can't quite believe it's been 30 years since we first opened the doors back in July of 1991.
“It's been an incredible ride filled with unforgettable memories. We have made some lifelong friends, seen toddlers playing in the famous circle in Princess Square grow into adults, had staff who have met their husbands and wives in the restaurant, laughed loads and had more good times than we can mention. We've even been lucky enough to be a regular spot for some famous faces over the years.”
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here