Menu & Carta dei vini
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MAIN DISHES
- Mantua squash velouté, sablè seeds and rabbit rillette
- Mollusc and shellfish salad with beans and “nero di seppia”
- Limousine beef tartare , Piedmont hazelnuts condiment and seasonal veg


FIRST COURSES
- Topinambur risotto, fresh cow’s cheese and Amarelli liquorice from Calabria
- Orecchiette pasta with turnip tops and podolico caciocavallo cheese
- Clam spaghetti with cured mullet eggs and Sorrento lemons 

MAIN COURSE - FISH
- Fritto misto
- Swordfish roll Fioraio style
- Red Mullets with seasonal vegetables and chickpea “panisse”

MAIN COURSE - MEAT
- Roast Mallard Duck with citrus and glazed turnips
- Roast Piglet shoulder with violet mustard and rate potato puree
- Veal Brisket with sweet pepper, sauté of savoy cabbage

- Cheese selection with raisin bread

DESSERTS
- Dark Chocolate Tarte fine soufflé with jasmine scented mascarpone
- Citrus soub, pistachio biscuit and San Giminiano saffron cream
- Monte bianco

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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