Cooking between tradition and future

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Cocoradicchio 2020 Menu

  Cocoradicchio 2020 menu       Appetizer at the Brolo     Radicchio finger food Selection of charcuterie De Stefani Soligo cheese selection     Asolo Prosecco Superiore Brut Giusti Wine “Stop” cocktail with Grappa Suite n.5 Roberto Castagner       At the Restaurant       Spadone, root velluteé, apple and lemon jelly, toasted cread cubes and …


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Valentine’s Menu 2020

    Menu conceived by Chef Marco Bortolini         Valentine’s aperitif at the table     Biancoperla, robiola, olives, pumpkin, vegetable charcoal briseé. Sweet pepper         Cuttlefish Cappuccino, potato cream and milk foam         Fried ravioli, ricotta, spring onion and pepper sauce   “Bigoi al torchio”, broccoli sauce, vegetables and red …


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New Year’s eve 2019 MENU

  Menu à la carte, New year’s eve 2019   Starters   Montasio cheese Fondue, with egg yolk foam and white truffle Wild caught Fish tartare, guacamole sauce and tapioca cloud Veal fillet 65 ° on black Beluga lentil cream, currants and honey-puffed cereals   Primi   Fried dumplings with truffle fondue melting heart, on Radicchio crudité and edible flowers …


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Christmas 2019 Menu

  Christmas 2019   Menu     Crema Trevigiana & banana bread Pumpkin Creme Brulé, scent of licorice, grilled Radicchio di Treviso and diced pumpkin     Ravioli with Tardivo with walnut cream and crispy topinambur Semolina Gnocco, speck and spinacch on seared broccoli     Stuffed Capon with plum&nuts served with rosemary potatoes     Mascarpone mousse with Bronte’s …


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Easter Menu 2019

  Welcome to Ristorante da Gigetto     Easter lunch Menu   Marco Bortolini         Welcome from the kitchen     Crispy “Biancoperla” gnocchi and tarragon mayonnaise           Starter     Basmati Donut au gratin, 2-texute peas and Speck chips         Primi     Pink beetroot pasta stuffed with wild …


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St Valentine menu 2019

    Welcome from the chef     “Trevigiana” cheese cream with dehydrated banana chips       Starter     Beetroot burger, pumpkin mustard and vanilla bun       Primi     Ravioli “hugging” stuffed with Radicchio di Treviso and broccoli sauce   Vellouté of celeriac with capasanta and veraci       Main course     Veal …


2019 (2)

New year’s eve 2019

      Menu à la carte     Starters     Soft egg, white truffle from S. Miniato on smoked vegetable puree   Deer tartare, San Martino crispy waffles and raspberry reduction   Foie gras “au torchom” with dried fruit and banana bread         Primi     Ravioli stuffed with scallops on broccoli sauce and raw …


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Christmas menu 2018

  Christmas 2018         Pumpkin “in saor”, green leafs and toasted bread     Crispy hen,  Radicchio tardivo and avocado sauce         San Martino polenta raviolo, Taleggio cheese, chiodini mushrooms cream and fried leeks   Home made rosette pasta with artichokes and ham, parsley artichokes, coffee perfume         Stuffed Cappone, prunes …


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Cocofungo 2018 “spontaneamente” da Gigetto

      Aperitif “al Brolo” with Autumn delights       “Spontaneously black”   Black finferla in carrazza, charcoal bread, squid ink and fermented black garlic         Risotto semi-integrale with porcini mushrooms and veraci, orange gelly and vegetable caviar   Doppio ravioli with barboni mushrooms, trombette powder stock         Deer tartare with sweet …


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Easter Menu 2018

The chef Marco Bortolini proposes:       Liver pateé and banana bread   Potato and white asparagus pot, dehydrated olives and chickpea and millet praline     Lasagna with white meat ragu, wild herbs velouté   Buffalo burrata Cappellacci, sautéed green asparagus       Baked lamb with crispy biancoperla gnocchi     Strawberry and ginger sorbet Gianduia mousse, …