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Menu & Carta dei vini
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MENU

STARTER
Jamon iberico de bellota “Blasquez”, Manchego cheese and figs jam 
Warm octopus and potato salad with rocket and cherry tomatoes
Steamed vegetables salad with crunchy chèvre, nuts and honey
Minced Piemontese beef with artichokes and raspadura lodigiana 

FIRST COURSES
“Riserva San Massimo” rice with roasted pumpkin cream, porcini mushrooms and roast sauce 
Benedetto cavalieri” Spaghettone with wild clams, lemon and bottarga 
Aubergine Cappellacci (stuffed Pasta) with yellow datterinos and salted ricotta 

SECOND COURSES
Fioraio swordfish rolls  
Fioraio mixed fried fish
Roasted turbot steak with Roman-style artichokes
Milanese cutlet with rocket and datterinos
Duck breast and leg with pomegranate sauce, dark potatoes and Brussels sprouts

DRESSERS
Tarta tatin with cinnamon flavoured ice cream
Bavarese with chocolate and mixed berries salad 
Crème brûlée 
The Fioraio Mont Blanc 

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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