Paposcia gourmet, news of Chick a Boom
NEWS, REGIONAL TASTES IN 8 DIFFERENT TASTES "FROM NORTH TO SOUTH" PAPOSCIA ARTISAN BREAD WITH INGREDIENTS AND SELECTED
100% ZAHRE BEAR
CRAFT AND INTEGRAL BEAR
FROM SAURIS
 
MENÙ
OUR PROPOSALS OF EXCELLENCE
 
IBERIAN STEAK
TUESDAY, WEDNESDAY AND THURSDAY
500 Gr OF IBERIAN PIG
 
CHICK A BOOM
THE PLEASURE OF BEING TOGETHER
"I wanted to create a place where the food and the company make a meal more enjoyable and fun for everyone. But I also wanted to give the maximum value to simple food like a cockerel on the grill, making it recognizable for quality and taste, with a footprint that distinguishes it for the quality and unique flavour, constant over time. Today certainly the cockerel 100% Italian signed Chick Boom is the touchstone for thousands of satisfied customers. I like to think that I have created a place of joy and pleasure for the food."
CHEF EXECUTIVE MARCO CARRARO
CHICK A BOOM, THE BRASSERIE
A name inspired by a historical comic book character, "Chicken Little", linked for sonority also at "Il Cecchini" restaurant of the chef Marco Carraro, founder and soul of “Chick a Boom”. Distinctive element is the cooking on the grill of strictly Italian cockerels (not chickens), freshly cooked to enhance the quality of the meat, seasoned with a secret blend of herbs and natural spices that make their flavour unique and distinctive, spicy at the right point. Cockerel but also burgers, which we have developed in the version "social" of Kiloburger, copied by many but still equalled by none. Many proposals cooked at the moment, because the quality is only achieved with the right time.

Supervision and catering research by the "star" chef Marco Carraro.
OPENING HOURS
ALL DAYS
from 6pm to 1am
CLOSED MONDAY
Reservations
+39 0434 628218
Responsible for Chick a Boom:
Enrico Bresil
Chef de Cuisine:
Claudio Steffan
NEWS
PARTY&EVENTS
Paposcia gourmet, news of Chick a Boom
Gourmet Paposcia is the new proposal, in 8 regional recipes "from North to South", with ingredients selected for the new taste experience to Chick Boom.
The origins of Paposcia name? The dough used for the loaves of bread, which remained attached to the kneading trough (the so-called fazzatura) was collected, kneaded and stretched up to about 30 centimeters, then floured and place in the oven for a few minutes to verify that the temperature is suitable for cooking some bread. The Paposcia was never thrown, indeed became a nice meal out, seasoned with a little olive oil and fresh local cheese. The elongated and flattened shape, similar to that of a slipper gives rise to the name: slipper, babouche (in French) papóosc 'in Apulian dialect.

Discover your favorite PAPOSCIA GOURMET, in a journey of flavors "From North to South", exclusively at Chick Boom
IBERIAN STEAK
ONLY Tuesday/Wednesday/Thursday, a unique pleasure for true connoisseurs, 500g of tasty steak of Iberian pig from Spain, home of Pata Negra, cooked on the grill.
Info and reservations 0434 628218
UNIQUE AND INCOMPARABLE KILOBURGER
We are the inventors of Kiloburger: it’s the “record Hamburger”, 22cm diameter, with 600g of Italian first-rate meat, milk bread, lettuce, tomato, bacon, Edamer cheese and hot sauce, for a total of more than 1 kg of super-energy full of McCain fried potatoes. A "social" proposal to share, or a challenge to your appetite for real fans.
 
HOW TO REACH US
BY CAR
A4 Highway, from the exit Portogruaro take the A28, then exit Pordenone Centro and head towards Oderzo. From here after 5km turn right to Pasiano di Pordenone and continue for 5 km.
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