To Start

THE APPETIZER OF THE DAY 

Accompanied by a FLÛTE OF SPARKLING WINE “Prosecco Borgo Molino Extra Dry” DOC 

€ 8,00

Starters

PRAWNS TAILS

in salad with shallot oil, fresh artichokes cooked in low temperature, bottarga

€ 18,00

POLPO

cooked at low temperature, potatoes, parsley, extravirgin olive oil and crunchy bread

€ 17,00

OUR SEA SALAD

cuttlefish, octopus, prawn, squid, clams, mussels, cherry tomatoes and Taggiasca olives, served warm

€ 18,00  

SALMON TROUT

smoked, marinated fish eggs and Caprino cheese with herbs

 € 17,00

LOMBARDY MEETS CALABRIA

Valchiavenna’s Bresaola slightly smooked, green salad and Bitto flakes,

accompained by a puff pastry and Tropea’s onion slightly caramelized

€ 16,00

Our firts courses

FREGOLA

in slightly spicy octupus and curled stew at Cannonau, tomato, extra vergin oil and basil

€ 17,00

“MY RIVISITATION OF A VENICE TRADITIONAL DISH CUTTLEFISH AND PEAS”

HOME MADE PAPPARDELLE

Fresh pasta of semola, thirty-twoyolks, extract, pulp and pea flour re-cooked in cuttlefish ragout

 € 17,00

PACCHERI only Sicilian wheat SEA VERSION

Seasoned with shellfish bisque, lobster pulp and shrimps zucchini and cherry tomatoes

€ 22,00

Learn more www.pastificiopiazza.it

PACCHERI only Sicilian wheat GROUND VERSION

The cooking is complated in a pan to keep part of the starches; served at the table in a pan,

tomato trilogy and liquid burrata cheese, basil oil sonicated and Lodi’s Raspadura

€ 18,00

Learn more www.pastificiopiazza.it

WRONG ORECCHIETTE

Fresh pasta of wheat semola, Castelluccio cream lentils,

warm scalded clams, crunchy bread crumb

€ 16,00

Dish of Buon Ricordo

HOMEMADE TRADITIONAL RAVIOLO

dough with organic flour, rice flavour and egg yolk, stuffed with mountain Ricotta cheese,

Perch fish and marjoram, oil from Lario Lake, air dried Whitefish Bottarga and Missoltino

€ 17,00

Main Courses

CHAR FISH FILLET

butter and sage, potatoes and crumble of aromatic herbs from Valtellina

€ 20,00

OUR IDEA OF FISH SOUP

slice of fish of the day, clams and sea food, tomato, shellfish broth and crunchy bread

€ 20,00

GROUND AND SEA

Squids and Guanciale roasted in our BARBERIX, innovative BBQ with radiant cooking.

Accompanied by chickpeas hummus

 € 19,00

VEAL FILLET

cooked at low temperature to keep fragrance and softness, served with

mashed potatoes with herbs, late radicchio stew, sheep Gorgonzola and hazelnut fondue

€ 26,00

TASTING OF CHEESES OF THE TERRITORY

selected by our trusted local producers and accompanied by honey, jam and fresh fruit

€ 18,00

Learn more su www.carozzi.com

Desserts

“AFFOGATO” OF LOCANDA

Vanilla ice cream combined with NERODICOMO, ruhm-based liquor

flavored with honey and liquorice infusion, accompanied by biscuits Caviadini craft

€ 8,00

BUCKWHEAT CAKE

with walnuts, hazelnuts and chestnuts, mixed berries and vanilla ice cream

€ 8,00

CREME BRULÈE

Goat milk and vanilla with oranges jam cooked in the owen

€ 7,00

PISTACHIO 100% … HONOR TO SICILY

Creamy Pistachio, mou sauce, meringue, PISTACHIO ice cream and Cannolo waffle

€ 7,00

TASTING OF CHEESES OF THE TERRITORY

selected by our trusted local producers and accompanied by honey, jam and fresh fruit

€ 8,00

DON’T CALL IT TIRAMISU!!

our Mascarpone cheese cream, whippped cream and egg yolk, Savoiardi biscuits and coffee crumble

€ 7,00

CHOCOLATE TRIUMPH

almond and cocoa caprese cake, hazelnut soft heart, ice cream and dark chocolate sauce

€ 8,00  

The Menù of “Buon Ricordo”

We welcome you with a glass of SPARKLING WINE!! and continued with…

SALMON TROUT

smoked, marinated fish eggs and Caprino cheese with herbs

…

The Dish of “Buon Ricordo”

This recipe was designed to enhance the seafood product of the area, taking its cue from a classic dish from Lake Como,

reinterpreted with the philosophy of the Locanda.

Our Dish of “Buon Ricordo” is:
RICH AND PERCH FISH IN A RAVIOLO

A delicate filling based on mountain ricotta, perch fillet and marjoram from our garden,

The dough with rice flour, re-milled semolina and egg yolk.

Once the ravioli are formed they are cooked in lightly salted water and passed in a pan

with a sauce of local extra virgin olive oil, garlic, chilli, parsley and shredded  “missoltino” – air dried fish of the lake

The whitefish bottarga completes the dish for a touch of flavor

…

CHAR FISH FILLET

butter and sage, accompanied by vegetables, potatoes and crunchy almonds

…

BUCKWHEAT CAKE

with walnuts, hazelnuts and chestnuts, heart of custard.

Accompanied by mixed berry compote and vanilla ice cream

Complete Menu € 57,00

Service, cover charge & drinks, not included

the menù is all available also gluten-free

For each complete “Menu del Buon Ricordo”, N.1 ” Piatto del Buon Ricordo”

created by the master potters of Vietri sul Mare, a town that sinks this tradition over the centuries, located in the province of Salerno.

The terracotta comes from a local quarry. The ceramization processes are as they used to be.

The plates, once made the original “sketch”, are hand-painted by the potters, one by one.

The art of chefs inspires that of decorators, all strictly Italian style

• Cover charge and service € 3,00
• For all the specifications regarding the abatement of food, allergens, any frozen ingredients and any frozen products, please request the list of allergens and our operating procedures.
• On request, the dishes indicated in the menu with the AFC logo can be prepared without gluten. All gluten-free preparations will be served in dedicated dishes with green border