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,
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Cold cuts / 12€

Coppa by Fratelli Salini

Salame gentile By Fratelli Salini

Mortadella of mora romagnola by Zivieri

Cured Pancetta by Zivieri

Cheeses* / 12€

(*Served with homemade “mostarde”)

 

“Alpeggio” from El Brite De Larieto, Cortina d’Ampezzo

“Pecorino di fossa” from San Patrignano

Creamy Bufala cheese from Caseificio Quattro Portoni

Modena white cow Parmigiano, 30 month

Starters / 9€

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

Fassona beef tartare with spring salad

Creamed cod, pea purée, asparagus, fava beans, Parmigiano Reggiano milk and lemon

Emilia Burger by Massimo Bottura

 

I Love Piadina: mini homemade “piadine” (wraps) to fill in with: beef tongue, pork “coppa”, stewed cod fish, vegetables, sauces and mostarde (2 people minimum – 24€)

First courses / 12€

Chitarra Spaghetti cooked in Bufala milk with anchovies, bottarga breadcrumbs and lemon

“Alla gricia” maccheroni

Orecchiette with tomato, almond and basil pesto and bitter-sweet red onion

Pasta, beans and mussels

Spelt gettuccine with wild duck sauce and truffle (16€)

Main courses / 16€

Beef fillet with potato purée, soy sauce and porcini mushrooms

Pigeon brest and leg with garlic, chilli and olive oil dressed chicory, liver and saba sauce

Pork belly with balsamic vinegar sauce, carrot and ginger purée and sauteed spinach

Laquered veal tongue, Jerusalem artichoke, salsa verde and grilled lettuce

Monkfish saltimbocca with lentils, Romanesco broccoli and guanciale

Roasted octopus, smoked cauliflower purée, “alla romana” artichike and octopus emulsion

Desserts / 9€

Steamed dark chocolate pudding, nocino and passione fruit

Cold coffee and orange custard, dark chocolate cookie, hum and raspberries

Ricotta plumcake, chocolate and bitter oranges

“Sabbiosa” cake with mascarpone cream and wild berries