Franceschetta58 | Menu à la carte
Franceschetta58 è la sorella minore dell’Osteria Francescana. Influenze delle tradizioni culinarie italiane e dei numerosi souvenir raccolti intorno al mondo si incontrano e si mescolano, fino a fondersi nella dispensa contemporanea che fa della Franceschetta58 un locale semplice ma allo stesso tempo inusuale.
franceschetta58, Massimo Bottura, Modena, dispensa contemporanea,
805
page-template,page-template-full_width,page-template-full_width-php,page,page-id-805,qode-social-login-1.0,qode-restaurant-1.0,ajax_fade,page_not_loaded,,select-theme-ver-4.1,paspartu_enabled,menu-animation-underline,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

Cold cuts Selection / 13€

 

Cheeses Selectio / 13€

Starters / 9€

Low-temperature cooked egg, Parmigiano Reggiano fondue, black truffle, Jerusalme artichoke

Fassona beef tartare with chives, mustard, yogurt, green apple ad cucumber

Cremed cod, chickpea purée, hazelnuts, “crusco” pepper and mushroom broth

Amberjack with caper, lemon and almond pesto, spring onion broth

Emilia Burger by Massimo Bottura

First courses / 12€

Orecchiette with cabbage, anchovies cream and crispy cilli bread crumbs

“Amatriciana” in Modena

Black spaghetti with spring onion, marinated sardines, lemon and wild fennel

“Passatelli” in mushroom broth with truffle and horseradish

“Tonnarelli” with mussels, shrimps, lemon and crispy breadcrumbs (16€)

Tortellini with Parmigiano Reggiano sauce (16€)

Main courses / 16€

“Alla diavola” young rooster breast, lemon potato purée and leeks

Pork belly with morello cherry sauce, spinach and marinated shallot

Veal tongue, Jerusalem artichoke, salsa verde and grilled lettuce

White sea bass with pumpkin purée, guanciale, broccoli rabe and veal sauce

Roasted octopus, smoked cauliflower purée, artichoke and octopus emulsion

Branzino, lentils, “crusco” pepper and green curry sauce

Desserts / 9€

Steamed dark chocolate pudding with passion fruit and iced cocoa cookie

“Sfogliatina” with lemon, capers and coffee

Franceschetta58 cheesecake: ricotta cheese and yogurt, chocolate and blueberries

Home made vanilla ice cream with chocolate crumble and warm morello cherries

“Zuppa Inglese”: chocolate custard, pastry cream and sponge cake