Menù 2025 at Locanda del Sant’Uffizio Enrico Bartolini in Penango Italy.
Embark on a culinary journey through Piemonte with the Menù 2025, a masterpiece crafted by the acclaimed Chef Gabriele Boffa. This menu artfully blends traditional Piedmontese flavors with a contemporary twist, inviting food lovers to experience the rich heritage and innovative spirit of Italian cuisine right in the heart of Penango.
Starters
Begin your dining experience with vibrant and fresh starters that celebrate local ingredients and refined techniques. The Crudo di pescato all’italiana showcases the freshest catch, delicately dressed with olive oil, lemon, and aromatic herbs for a light yet flavorful introduction. The Animella primaverile offers tender veal sweetbreads paired with spring herbs and a subtle delicate sauce, epitomizing seasonal elegance. For a unique taste of Piedmont, the Asparago del Roero combines the region's famed Roero asparagus with creamy Seirass ricotta and a bold curry-infused egg yolk, balancing earthiness and spice.
Mains
The main courses are a celebration of Piedmontese culinary heritage, each dish crafted with meticulous care and a modern sensibility. Dive into the Spaghettoro al nero, a striking dish featuring squid ink spaghetti paired with cod, spring onion, and the distinctive Pigna bean, creating layers of oceanic and vegetal flavors. For lovers of pasta, the Agnolotti del plin integrali offers whole grain agnolotti stuffed with a hearty meat filling, combining rustic comfort with gourmet refinement. Seafood enthusiasts will appreciate the Sogliola al verde di aglio orsino, where fresh sole is enlivened by wild garlic and aromatic herbs, a delicate yet vivid plate. The Razza piemontese “lunga frollatura” stands out with aged Piedmontese beef accompanied by confit peppers and herbs, delivering a sumptuous taste of local terroir and expert aging techniques.
Desserts
Conclude your meal with desserts that surprise and delight. The Cioccolato, cassis e barbabietola blends rich dark chocolate with blackcurrant and beetroot, creating an intriguing balance between bitterness, fruitiness, and earthiness. Alternatively, the Crema cotta allo zenzero pairs silky ginger-infused custard with goat’s milk, carrot, and a hint of rice gemma, delivering a creamy texture with a subtle spicy warmth. The Sfoglia, nocciola e rabarbaro offers a crunchy puff pastry layered with hazelnuts and rhubarb, combining sweet, tart, and nutty notes for a satisfying finale.
Drinks and Specials
While the detailed drink menu is not listed here, Locanda del Sant’Uffizio proudly serves a curated selection of regional wines and beers, perfect complements to the expertly crafted dishes. Guests can also anticipate seasonal specials and chef’s creations that showcase the freshest local produce and innovative culinary artistry, enhancing the dining experience with unique flavors and presentations.
- Starters Crudo di pescato all’italiana, Animella primaverile, Asparago del Roero, ricotta di Seirass e tuorlo al curry.
- Mains Spaghettoro al nero, merluzzo, cipollotto e fagiolo di Pigna, Agnolotti del plin integrali, Sogliola al verde di aglio orsino, Razza piemontese “lunga frollatura” e composta di peperoni confit.
- Desserts Cioccolato, cassis e barbabietola, Crema cotta allo zenzero, latte di capra, carota e gemma di riso, Sfoglia, nocciola e rabarbaro.