Menu & Carta dei vini
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MAIN DISHES
- Tomato, watermelon and strawberry gazpacho with olive oil focaccia
- Roast Octopus with Sicilian vegetable caponata
-
Marinated amberjack, oil, gomasio and curly salad

FIRST COURSES
- Spaghetti with fresh tomato and cured ricotta cheese
- Risotto with Carnaroli Biologico “Cascina Bordona” rice, roasted lemon from Sorrento, anchovies and dried caper crumble
- Fresh Garganello Pasta with lamb ragout and San Gimignano saffron

MAIN COURSE - FISH
- Fritto misto Fioraio Style
- Grenoble - style Turbot, pommes soufflées and parsley sauce
- Swordfish Sicilian Style

MAIN COURSE - MEAT
- “Trabucchi” Chicken supreme with Trasquera potato fondant and seasonal vegetables
- Certified Abruzzo Lamb with aubergine and tomato
- Veal Brisket with scapece-style zucchini

DESSERTS
- Classic Amalfi Lemon merangue Pie
- Strawberries and chantilly with sambuco
- Messina Coffee Sorbet
- Tarte Tatin with vineyard peaches and verbena sauce
- Our selection of cheese, pan brioche

 

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“Can you imagine a bistrot without wine? Wine is the magic wand of the bistrot,
it makes it alive, it feeds conversation, opens appetites and spirits. ”.

Bistrot, Bertrand Auboyneau - Francois Simon


At the Fioraio Bianchi Caffè, wine has various declinations: conversational wines, served standing at the counter, while at the table, a different approach, a rich cellar offers a selection of particular and sought out labels, both Italian and international. Here is a small selection.

RED WINE

Teran 2011 (Refosco) - Zidarich 
Etna Rosso 2014 (N. Mascalese) - G. Russo
Pulin 2012 (Grenache Syrah) - Tenuta Bruna
Nebbiolo delle Langhe 2012 - L. Sandrone

WHITE WINE

Vor Beg (Pinot Bianco) 2013 - C. Terlan 
Derthona “Timorasso” 2014 - Vigneti Massa
Pinot Bianco 2015 - Doro Princic
Lugana 2014 - Olivini 

CHAMPAGNE

Mineral 2005 (Extra Brut) - Agrapart 
Extra Brut (Blanc D’Argile) - Vouette & Sorbée