Cooking between tradition and future

Senzanome

Cocoradicchio 2018 NUovo da 30anni

As every year here it comes CocoRadicchio, this year we celebrate 30 fantastic years with a perfect theme – the Egg   March, Friday the 9th and Saturday the 10th, the chef Marco Bortolini will present his version with a Menu dedicated to this amazing match sono le serate della Coco da Gigetto.   Info & reservations ph: 0438960020 or …


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St Valentine Menu 2018

    Winter vegetables macedonia, Habanero chili pepper perfume   Poached egg, smoked potatoes cream and crispy speck       Home made Lasagna with artichokes and fresh “Castraure”   Buckwheat gnocchi, turnip cream and spicy green broccoli       Veal fillet au gratin with homemade bread, egg-free -cauliflower mayonnaise, “Tardivo” powder and grilled chicory       “Lampo …


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NYE 2018

Here is the à la carte menu proposal of our chef Marco Bortolini for NYE 2018 Entré Cauliflower mayonnaise with mustard and chips Starters Beef tartare with caramelized walnuts, crispy radicchio, sweet and sour green apple Sicilian tuna pan fried with pistachios on quinoa and taggiasche olives sautéed Foie gras with fruit heart, toasted banana bread, coffee salt and crunchy …


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Menu NATALE 2017

Crema di Canellini speck e biscotto alla birra   Burratina “Borgoluce”, radicchio croccante e farina S. Martino mantecata   Savarin di zucca, salsa anacardi all’extra vergine d’oliva e verdurine in ghiaccio   Gnocchi di patate e grano saraceno, Ragout bianco, cialda croccante e profumo di senape in foglia   Lasagnetta al porro e radicchio, salsa noci e radicchio scottato   …


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HH Giardino al Brolo Ci siamo!

During summer, each Wednesday of July, the beautiful Garden al Brolo opens for 5 wonderful ” barefoot ” events: music, cocktails and Italian food . Da Gigetto restaurant its exclusive Villa Brolo , with its wonderful garden , the now most famous summer festival changes. While each evening will be matched with a Conegliano Valdobbiadene Prosecco DOCG label, we will …


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MENU Pasqua 2016

      I migliori prodotti del nostro territorio e della stagione preparati da mani sapienti:       Asparago in pasta Kataifi croccante su crema di asparagi   Carciofi in stampo, salsa d’anacardi cruda all’olio extra vergine d’oliva e carciofi fritti       Cappellacci di farro cialisonlinecanadastore.com ripieni d’erbe spontanee su topinambur   Lasagnetta d’asparagi au gratin, scamorza …


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Valentine 2016 MENU

    Prawns sauteé, quinoa and Cherry sauce     Tortelli with Radicchio di Treviso on Topinambur cream     Whole grain potato gnocchi, cheese fondue and spinach       Veal coated with broccoli and spinach wok vegetables and rosemary       Chocolate fondant with melting raspberry heart   Coffee