CARLINA 2015©SBonatelli-261

Dinner, Hotel Cooking

Tasting Menu

  • Piedmontese

    Tasting menu 4 courses

    55

Starters

  • Saddle of rabbit

    with artichoke salad, goat cheese, bottarga and veal sweetbread

    18
  • Brandade

    with sweet potato chips and green Piedmontese sauce

    16
  • Piedmontese veal

    dressed with tonnato sauce

    15
  • Beet tartare

    with orange, puffed quinoa and radicchio

    10
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First Courses & Soups

  • Smokes Spaghetti

    with mussels, Nduia salami and sweet and sour pepper cream

    16
  • “Acquerello” Risotto and buckwheat

    with periwinkle and chlorophyll

    18
  • Traditional Agnolotti in gravy

    16
  • Carrot soup

    with pistachio sponge and candied orange peel

    14
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Main Courses

  • Redmullet fillet

    with clams, fennels two ways, dill oil and amaranth popcorn

    28
  • Baked lamb loin

    confit carrots, balsamic vinegar, chards and vanilla zabaglione

    26
  • Iberian pork secreto

    with celeriac cream, thyme sauce and stir-fried turnip greens

    26
  • Croaker fish slice

    with stir-fried lemon, trout eggs, black lentils, “Ivrea” onion and broccoli

    24
CARLINA 2015©SBonatelli-315