À la carte menu at Cannavacciuolo Bistrot Turin

Starters

• “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

• 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

• 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