{"id":1016,"date":"2024-11-13T18:29:48","date_gmt":"2024-11-13T18:29:48","guid":{"rendered":"https:\/\/www.sanbernardocalci.it\/?page_id=1016"},"modified":"2026-10-10T20:44:11","modified_gmt":"2026-10-10T20:44:11","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.sanbernardocalci.it\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"
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Our Tasting Menus<\/em><\/strong><\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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With these tasting paths, we aim to offer you a 360\u00ba experience, where you can savor each dish and connect with the land and the raw ingredients it provides.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ECHOES OF THE PAST 55\u20ac<\/span> <\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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Yesterday\u2019s cuisine told with today\u2019s flavors.<\/strong><\/p>

4 courses narrating the history of Calci and its gastronomic culture.<\/p>

A journey through traditional flavors, reinterpreted with delicacy and respect through modern techniques and interpretations. A meeting of memory and innovation.<\/span><\/p>

To be selected for the whole table.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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DEEP ROOTS 65\u20ac<\/span> <\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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A tribute to our territory, our mountains and our roots<\/strong><\/p>

5 courses showcasing the ingredients offered by nature and our local area.<\/p>

An authentic homage to the land that hosts us: local ingredients, seasonal products, and recipes that tell the story of our roots. An intense and sincere journey, deeply connected to our identity.<\/p>

To be selected for the whole table.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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FREE ESSENCE 75\u20ac<\/span> <\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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A free journey through technique, flavor, and emotion.<\/strong><\/p>

6 courses expressing culinary experiences and innovative techniques<\/span><\/p>

A free, instinctive menu where technique meets creativity. Six dishes that convey the chef\u2019s personal vision: pure creativity, without boundaries, driven solely by taste and momentary inspiration.<\/span><\/p>

To be selected for the whole table.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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VEGETARIAN: THE VOICE OF THE EARTH <\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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A vegetarian journey between seasonality, harmony and respect for nature<\/strong><\/p>

A plant-based tale that celebrates nature in all its forms.<\/p>

4 portate 55\u20ac<\/p>

5 portate 65\u20ac<\/p>

6 portate 75\u20ac<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Water 3\u20ac<\/span> <\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bread, breadsticks and cover charge 5\u20ac<\/span> <\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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All tasting menus can be adapted for allergies, intolerances, and dietary preferences.\nIf a second main course is chosen, there will be a \u20ac7 supplement.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Appetizers \u20ac22<\/h1>

Battuta di manzo, melograno, mandorla amara e erbe raccolte<\/h3>

Battuta di manzo selezionato, ravvivata dalla freschezza del melograno, dalla nota decisa della mandorla amara e dal profumo delle erbe raccolte, per un antipasto fresco ed equilibrato.<\/p><\/div>

Coniglio in umido, topinambur, limone salato, erbette<\/h3>

Un piatto delicato e profondo: coniglio cotto dolcemente in umido, accompagnato dalla cremosit\u00e0 del topinambur, vivacizzato dal limone salato e rifinito con la freschezza delle erbette.<\/p><\/div>

Trippa in bianco, aglio nero, foglie di cappero e pecorino<\/h3>

Trippa cotta lentamente in bianco, arricchita dalla dolce complessit\u00e0 dell’aglio nero, dalla sapidit\u00e0 delle foglie di cappero e dal carattere del pecorino.<\/p><\/div>

Radicchio alla brace, uva fragola e latticello<\/h3>

Radicchio passato alla brace, dalla piacevole nota amarognola, accompagnato dalla dolcezza aromatica dell’uva fragola e dalla freschezza del latticello.<\/p><\/div><\/div><\/section>

First Courses \u20ac26<\/h1>

Tortello ripieno di cervo, panna ristretta, castagne e alloro<\/h3>

Tortello con ripieno di cervo, servito con panna ristretta, castagne e un profumo di alloro, per un primo ricco e dai sapori autunnali.<\/p><\/div>

Bottone di cipolla, pecorino Pedrazzi, barbabietola<\/h3>

Pasta fresca ripiena di cipolla dolce, accompagnata dalla sapidit\u00e0 del pecorino Pedrazzi e dalla nota terrosa e leggermente dolce della barbabietola.<\/p><\/div>

Tagliatella, colombaccio sfilacciato, mela cotogna e cavolo nero<\/h3>

Tagliatella fatta in casa con colombaccio cotto lentamente e sfilacciato, bilanciato dalla mela cotogna e dal carattere del cavolo nero.<\/p><\/div>

Risotto alla parmigiana, cinghiale in umido, vino rosso e olive<\/h3>

Risotto mantecato al Parmigiano Reggiano, servito con cinghiale in umido al vino rosso e olive, per un piatto ricco e avvolgente dai sapori intensi e profondi.<\/p><\/div><\/div><\/section>

Main Courses \u20ac30<\/h1>

Manzo alla brace, bietola alla brace e salsa al miso<\/h3>

La profondit\u00e0 della brace esalta il manzo e la bietola, uniti dalla salsa al miso che dona una nota sapida e avvolgente.<\/p><\/div>

Maialino al burro, cime di rapa e aringa<\/h3>

Maialino tenero e succoso cotto al burro, servito con cime di rapa e una nota di aringa che porta sapidit\u00e0 e un piacevole contrasto. (minimo per 2 persone<\/em>)<\/p><\/div>

Anatra in tre servizi<\/h3>

Petto alla brace, salsa alle prugne
Coscina ripiena delle sue interiora
Cavolfiore e cachi<\/p>

Un percorso attorno all’anatra in tre momenti: il petto alla brace con la dolcezza delle prugne, la coscina ripiena delle sue interiora e un servizio vegetale di cavolfiore e cachi.<\/p><\/div>

Verza al burro, arancia fermentata, fondo di ceci e pinoli<\/h3>

Verza cotta al burro, accompagnata dalla vivacit\u00e0 dell’arancia fermentata, da un fondo di ceci vellutato e dalla croccantezza dei pinoli.<\/p><\/div><\/div><\/section>

Desserts 14\u20ac<\/h1>

Biscotto, crema al mascarpone, fichi e mandorla<\/h3>

Un dessert morbido e avvolgente, dove la cremosit\u00e0 del mascarpone incontra la dolcezza dei fichi e la nota tostata della mandorla.<\/p><\/div>

Semifreddo, persimmon, walnuts and Saba<\/h3>

A creamy and enveloping dessert, where the sweetness of persimmon combines with the crunchiness of walnuts and the intense, aromatic flavor of Saba, for a refined autumnal finale.<\/p><\/div>

Pear with Grand Marnier, chocolate and gorgonzola<\/h3>

La dolcezza della pera marinata al Grand Marnier incontra l’intensit\u00e0 del cioccolato e la nota sapida del gorgonzola, in un dessert sorprendente ed equilibrato.<\/p><\/div>

Tartelletta alla fava tonka, limone, meringa al miele, lampone<\/h3>

Un dessert fresco e aromatico, dove la profondit\u00e0 della fava tonka incontra l’acidit\u00e0 del limone, la dolcezza del miele e la vivacit\u00e0 del lampone.<\/p><\/div>

*\u00c0 la carte dishes may vary according to season and ingredient availability.<\/strong><\/h6><\/div><\/section><\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our Selection of Biodynamic and Organic Wines<\/em><\/strong><\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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Our wine list is born from the search for producers who cultivate with care, following the natural rhythms and enhancing the identity of the territory<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Our Tasting Tours With these tours we want to offer you a 360\u00ba experience, where you can taste each dish to connect with<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1016","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t