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Discover a refined selection of Mediterranean dishes expertly crafted by Chef Gabriele Bertolo at Cannavacciuolo Bistrot in the heart of Turin. This à la carte menu offers a balanced journey through sophisticated flavors, from innovative starters to elegantly prepared mains and indulgent desserts.
Starters
Begin your meal with refined starters that weave together fresh Mediterranean ingredients and bold culinary techniques.
- “Tonno Vitellato” – Mediterranean raw tuna paired with creamy bottarga mayonnaise and a delicate veal sauce, creating a harmonious taste of land and sea.
- Alpine charr, plancton, radish and champagne sauce – Fresh alpine charr delicately enhanced with plancton and crisp radish, finished with a luxurious champagne sauce.
- Animella alla milanese – A traditional Milanese-style sweetbreads dish, showcasing rich textures and classic flavors.
- Pak-choi, sesame, miso and horseradish – A vibrant and refreshing starter combining crunchy pak-choi, nutty sesame, umami-rich miso, and a kick of horseradish.
Main courses
The mains offer a creative exploration of Italian and Mediterranean flavors with seasonal ingredients and artful pairings.
- Rice, garlic, olive oil, bottarga and lemon – A simple yet exquisite dish where fragrant rice is elevated by garlic, fruity olive oil, savory bottarga, and a touch of lemon zest.
- Home made Cappellacci pasta, pumpkin, hazelnut, black garlic and truffle – Delicate handmade cappellacci filled with pumpkin, complemented by toasted hazelnuts, aromatic black garlic, and luxurious truffle.
- Spaghetti alla chitarra, redfish, burrata and chicken skin – Classic spaghetti alla chitarra paired with tender redfish, creamy burrata, and the crisp texture of chicken skin for a delightful contrast.
- Tubetti, snails, monk’s provolone and basil – A distinctive pasta dish featuring tubetti combined with tender snails, sharp monk’s provolone cheese, and fresh basil leaves.
- Turbot, olives, cauliflower and helichrysum – Fresh turbot fillet paired with briny olives, tender cauliflower, and the aromatic touch of helichrysum flower.
- Red mullet beccafico, beurre blanc and fennel – Delicately prepared red mullet in the traditional beccafico style, complemented by a rich beurre blanc sauce and fresh fennel.
- Prussian steak, mustard, scorzonera and bordelaise sauce – A robust Prussian steak served with sharp mustard, earthy scorzonera root, and a classic bordelaise sauce to intensify richness.
- Pigeon, raspberry, black shallot and liver sauce – Tender pigeon paired with the sweetness of raspberry, the depth of black shallot, and a rich liver sauce for complexity.
- Artichoke, dates and bergamot – A vegetarian delight featuring tender artichokes complemented by the sweetness of dates and the citrusy brightness of bergamot.
Desserts
End your dining experience with exquisite sweet creations that blend traditional Italian pastry art with inventive flavor combinations.
- Chocolate, salt and lemon – A sophisticated balance of bittersweet chocolate accented with a touch of salt and the zest of lemon for a refreshing finish.
- Pulcinella – A delicate pastry dessert named after the classic Italian character, offering a tender and sweet indulgence.
- Baba, chamomile and basil – A moist baba cake infused with soothing chamomile and fresh basil notes for an aromatic and light dessert.
- Soufflé, hazelnut and vanilla – A classic airy soufflé enriched with the nutty flavor of hazelnuts and the creamy fragrance of vanilla.
Drinks and specials
Complement your meal with an extensive wine list featuring selections to suit every palate, including regional Italian varieties and international favorites. The bistro also offers expertly crafted cocktails and a fine selection of beers, perfect for pairing with the diverse menu options. Seasonal specials highlight the freshest local ingredients and innovative culinary techniques, inviting diners to experience new flavors with each visit.
