Menu & Carta dei vini
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MAIN DISHES
- Half roasted lobster with celery and apple salad
- Minestrone Fioraio Style
- Green and white asparagus with free range egg

FIRST COURSES
- Risotto Milanese, porcini mushroom and poultry jus
- Fusilli pasta with trombette zucchini, mussels and parsley
- Fresh Pappardelle with guinea fowl ragout and Caciocavallo Podolico cheese fondue

MAIN COURSE - FISH
- Fritto misto  Fioraio  Style
- Swordfish Sicilian Style
- Fish of the day with “bagnetto” red sauce and seasonal vegetables

MAIN COURSE - MEAT
- “Trabucchi” selection chicken  roasted with Trasquera potatoes fondant
- Pork Belly with cabbage  salad and popped sesame seeds
- “Cascina Bordona” sourced beef, chard stuffed mushrooms and rich sauce 
- Brioche bread with nuts, raisins and cheese

DESSERTS
- Tartellette with saracen grain, Ivoire cremeux and amarene
- Semifreddo  Cassata Style
- Tuttifrutti salad
- Warm fondant, toasted peanuts and banana – grapefruit caramel

 

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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