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FISH SPECIALITIES "LA CANTINELLA"

The fish, as you know, is one of the dishes that is always a big hit when you decide to go out for dinner and enjoy an evening accompanied by Mediterranean cuisine. Hors d'oeuvres, entrees arriving at the consistency of dishes, fish lends itself to be cooked according to many recipes, each of which has a particular taste, culinary inventions of special and unique flavors that ravirera palaces the most demanding.

Our fish specialties
Prerequisites for the fish dishes emit their flavor, the need for a good choice in raw materials, fresh and quality. At the restaurant La Cantinella Turin you can choose, in addition to meat dishes cooked on stone with exquisite fish dishes from the Mediterranean, such as salmon, swordfish and sea bass.

Menu Delights
Be tempted by appetizers of octopus with olives and potatoes, continuing with spaghetti "Chitarra" lobster or pasta houses poirreaux cream and scampi. Among the proposals entrees you will find ginger tuna fillet and acacia honey, swordfish steak crusted with pink pepper and rosemary.

COOKED MEAT ON STONE >>> PIZZERIA >>>

HORS D'OEUVRE
Asparagus flan with light “raschera” cheese fonduta and chopped pistachios
Steak tartare with slice of lemon, olive patè, and caramelized Tropea onion
Seafood salad
Tuna and salmon tartare with onion jam
Carpaccio with celery, parmesan and radish root
Tuna in veal sauce
Cold parmigiana (eggplant specialties) and flavored toasted bread
Piedmontese mixed fry
Selection of goat cheese flavored with acacia honey
A selection of salami
Tuna, swordfish and smoked salmon trio
Prawn tails with asparagus and cherry tomatoes

OUR SALADS
LA NIZZARDA
(Lettuce, potatoes, green beans, green pepper, anchovies)
LA USTICA
(green salad, tuna fish, cherry tomatoes, mozzarella, egg)
LA VALDOSTANA
(green salad, ham, cherry tomatoes, fontina cheese, mozzarella)
LA CANTINELLA
(green salad, prawn tails, cocktail sauce)
INSALATA DI POLLO
(green salad, chicken with boiled vegetables, sweet corn, carrots, egg)
LA VEGETARIANA
(green salad, carrots, sweet corn, fresh mushrooms, green beans)
LA GRECA
(green and rocket salad, feta Greek cheese, cherry tomatoes, virgin olives)
LA FANTASIA
(green, rocket and trevigiana salad, tuna fish, boiled potatoes, cherry tomatoes, virgin olives)

FIRST COURSE
Risotto with zucchini cream, courgette flowers and roquefort cheese
Flank steack with veraci clams, asparagus and basil pesto
Pappardelle pasta in sausage from Bra ragout
Orecchiette pasta with prawn tails, Pachino tomatoes and wild fennel
Purple gnocchi with calamari and mussels
Sea ravioli with scented with swordfish
Potato gnocchi with Castelmagno cheese and pistachios
Scialatielli long pasta with sea food
Trofie pasta in Genovese style (with basil sauce)

MAIN COURSES
Meat cooked on soapstone griddle (min. 2 pers.)
Piedmontese veal fillet (sanato) with castelmagno cheese and pistachios
Duck breast with caramelized orange and a bouquet of green beans
Fillet with asparagus tips
Lamb cutlets scottadito
Sliced beef (tagliata) with anchovy
Royal grilled fish
Grilled sea bass filleted
Tuna fillet with ginger and acacia honey
Slice of swordfish flavored with chards
Mixed grilled cheeses and vegetables
Squid stewed with asparagus julienne style

DESSERTS
Zabaione cream with Moscato wine
Stuffed pears with chocolate and amaretti biscuits
Berries panna cotta
Caramelized Bônèt (typical piemontese pudding)
Apple tarte tatin whith ice cream or cream
Tiramisù
Chocolate and coconut pie with hot dark chocolate
Parfait of nougat with almonds and hot dark chocolate
Sicilian cannolo cake
Pineapple
Mixed berries with ice-cream
Sorbets
Porto ice cream cake (or whisky, or coffee)

WE HIGHLY SUGGEST WITH DESSERTS:
A glass of Moscato Passito
A glass of Passito di Pantelleria
A glass of Barolo Chinato
A glass of Vin Santo e Cantucci biscuits
A glass of Vermout

LIQUEURS
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