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 chives, sugar snap peas and yogurt

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

Deep fried salted cod, red onion with black pepper and morello cherry compote

Emilia Burger by Massimo Bottura

First courses / 12€

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

“Alla gricia” spaghetti

Spelt fettuccine with tomato, bread and basil pesto and salted ricotta

Pasta, beans, mussels and red shrimps

“Passatelli” with potato and octopus, capers and lemon

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

Monkfish saltimbocca with crispy lentils, Romanesco broccoli and guanciale

Roasted octopus, cauliflower and octopus emulsion

White sea bass, marinated cucumber, yogurt and bell pepper ice cream

Desserts / 9€

Steamed dark chocolate pudding with passion fruit and iced cocoa cookie

Cold coffee and orange custard, dark chocolate brownie, rhum and raspberries

Ricotta plumcake, chocolate, hazelnuts and orange jam

“Sabbiosa” cake with mascarpone cream and warm morello cherries

Strawberries salad and sorbet with milk foam and meringue