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”)

 

“Appenzeller” of cow milk, Switzerland

“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 chives, mustard and horseradish foam

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

Roasted calamari, tomato purée, clam and parsley sauce, chicory

Emilia Burger by Massimo Bottura

First courses / 12€

Orecchiette with “Burrata” mozzarella, anchovies, confit tomatoes, thyme and bottarga

“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 balsamic vinegar sauce, carrot and ginger purée and sauteed spinach

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

Amberjack with pumpkin purée, guanciale, broccoli rabe and veal sauce

Roasted octopus, smoked cauliflower purée, artichoke and octopus emulsion

White sea bass, fennels, oranges, olives and dressed rocket salad

Desserts / 9€

Steamed dark chocolate pudding with passion fruit and iced cocoa cookie

Cold coffee and orange custard, cocoa brownie, rhum and raspberries

Franceschetta58 cheesecake: ricotta cheese and yogurt, chocolate and blueberries

“Sabbiosa” cake with mascarpone cream and warm morello cherries

Pear salad and sorbet, Malaga foam, pine nuts and raisins