Carlo e Camillo Bistrot Menu

Nuovo menu 2024-2025

• Caprese

  €14
  Carpaccio di pomodoro, mozzarella di bufala del caseificio rosario di torino, basilico buffalo mozzarella, tomatoes carpaccio, fresh basil vegetariano | vegetarian vegano, senza mozzarella | vegan, no mozzarella
• Diavola

  €16
  Filetti di pomodoro "petrilli", stracciatella di bufala, salame piccante "petrilli" tomato strips, shredded buffalo cheese, spicy salami
• Pala al naturale

  €9
  Focaccia fragrante con sale e olio extravergine: una scelta golosa per accompagnare i piatti! warm focaccia with salt and extra virgin olive oil: a delicious choice to accompany your dishes!

• Bufala del caseificio rosario di torino, alla caprese

  €18
  Carpaccio di pomodoro costoluto o cuore di bue (secondo mercato), basilico caprese salad, with buffalo mozzarella from cheese factory “rosario” in turin, ribbed or oxheart tomatoes carpaccio (depending on availability), fresh basil vegetariano | vegetarian
• Rollata di coniglio, farcita con pancetta di maiale, rosmarino, salsa brusca astigiana, cavolo rosso saltato (piemonte)

  €20
  Rabbit roulade, stuffed with pork belly and rosemary, served with “salsa brusca” (a sauce made with boiled eggs, capers, anchovy, wine vinegar, evo oil), and sautéed red cabbage
• Carciofi stufati alla romana

  €16
  Con primosale di latte di pecora alle erbe e alloro, del caseificio roberto casale di amatrice, e sugo d’arrosto (lazio) roman-style stewed artichokes with primosale cheese (sheep milk) aged in bay leaves and herbs, from cheese factory “roberto casale” in amatrice, and gravy vegano | no pecorino e sugo d’arrosto vegan | without pecorino and gravy
• Carpaccio marinato di fassona

  €20
  Con giardiniera piemontese piedmontese fassona beef marinated carpaccio, with piedmontese giardiniera (italian-style pickled vegetable mix)

• Spaghettoni “monograno felicetti” alla amatriciana (lazio)

  €20
  Ricetta originale, guanciale e pecorino di amatrice “monograno felicetti” spaghettoni amatriciana original recipe, with pork cheek and pecorino cheese from amatrice tempo di servizio 20’ | service time 20’
• Agnolotti del plin alla cavour, con sugo d’arrosto e fonduta (piemonte)

  €20
  “agnolotti del plin” (braised beef filled pasta), fontina cheese fondue and gravy “plin” refers to the small pinch used to close each piece
• Tortellini in doppio ristretto di manzo e gallina (emilia romagna)

  €22
  Artisanal tortellini from emilia romagna in a double beef and chicken consommé
• Pasta, patate e provola (campania)

  €18
  Pasta with potatoes and provola cheese, an iconic neapolitan creamy pasta dish for colder days! vegetariano | vegetarian
• Crema di topinambur

  €18
  Spuma di robiola di roccaverano, crostini alla salvia e semi di sesamo nero tostati. jerusalem artichoke creamy soup with roccaverano robiola cheese mousse, sage croutons, and toasted black sesame seeds vegetariano | vegetarian
• Rigatoni di pasta fresca con pomodoro “petrilli” e basilico

  €18
  Fresh pasta with “petrilli” tomato sauce, and basil vegetariano | vegetarian vegano, rigatoni di pasta secca “felicetti”, senza burro vegan, “felicetti” durum wheat pasta, no butter

• Capriolo in salmì (piemonte)

  €22
  Venison (roe deer) in salmì - a slow-cooked game stew marinated in red wine and aromatic herbs
• Scottata di tonno* (250g) con salmoriglio (sicilia)

  €24
  Cottura stile tataki giapponese tataki-style seared tuna* (250g) with salmoriglio (a tangy southern italian sauce with extra virgin olive oil, lemon, oregan, parsley, garlic)
• Spalletta di vitello brasata al vino arneis (piemonte)

  €22
  Braised veal shoulder with arneis wine
• Buridda di seppie genovese (liguria)

  €22
  Servita con crostone di pane genoese-style cuttlefish buridda, served with toasted bread buridda is a traditional ligurian dish made with cuttlefish, green peas, tomatoes, anchovies, dried mushrooms, and garlic
• Filetto di vitello (200g) alla piastra cottura media

  €26
  (per cotture diverse, segnalare la preferenza al momento dell’ordine) veal fillet à la plancha (200g) cooked to medium (for other doneness preferences, please specify when ordering)

• Patate al forno al rosmarino

  €8
  Oven-roasted potatoes with rosemary
• Cicorie selvatiche ripassate alla romana

  €8
  (aglio olio e peperoncino, pecorino a parte) roman-style sautéed wild chicory (with garlic, extra virgin olive oil, chili, and pecorino cheese served on the side)
• Rösti di patate

  €8
  Potato rösti
• Polpa di melanzane cotte al forno, olio ed origano

  €8
  Roasted eggplant pulp, with evo oil and oregan
• Polenta morbida alla piastra

  €8
  Soft pan-seared cornmeal polenta
• Patatine fritte* con maionese e ketchup

  €8
  French fries* with mayo and ketchup
• Insalata

  €8
  Lattuga romana, soncino e rucola green salad mix: roman and lamb’s lettuce, arugula
• Carpaccio di pomodoro e basilico

  €8
  Costoluto o cuore di bue, secondo disponibilità ribbed or oxheart tomatoes carpaccio (depending on availability), fresh basil

• Caesar salad

  €18
  Lattuga romana, petto di pollo arrosto, guanciale croccante, crostini di pane romaine lettuce, roasted chicken breast, crispy pork cheek, croutons
• Avocado e salmone

  €18
  Soncino, rucola, lime, pomodorini avocado and smoked salmon, cherry tomatoes, lime, lamb’s lettuce, arugola
• Verdure di stagione alla piastra

  €18
  Seasonal vegetables à la plancha
• Galletta di tofu leggermente affumicato, arrostita agli agrumi accompagnata con soncino

  €12
  Lightly smoked tofu galette à la plancha with citrus and served with lamb’s lettuce vegano | vegan

• Panna cotta (piemonte)

  €8
  A traditional piedmontese dessert made with cream infused with tahitian vanilla beans, slowly baked in the oven for 3 hours
• Bunet della tradizione torinese (piemonte)

  €8
  A must-try from turinese tradition: a chocolate and amaretti biscuit pudding with hazelnuts and caramel
• Tarte tatin

  €8
  Tarte tatin served with single and whipped cream, or with “pepino” custard ice cream
• Profiteroles

  €8
  Cream-filled choux pastries coated in a rich chocolate glaze.
• Crème brûlée

  €8
  A smooth egg custard with a caramelized cane sugar crust
• Pere madernasse al vino (piemonte)

  €8
  Slow-cooked pears infused with red wine and spices
• Il pinguino “pepino” 1938 su stecco

  €4.5
  “pinguino®” is the world’s first chocolate covered gelato on a stick, invented in turin by “pepino” parlour in 1938 classic tastes: cream, gianduja (chocolate and hazelnuts), mint
• I sorbetti “pepino” bio su stecco

  €4.5
  Organic sorbets on a stick: lemon, strawberry, mango
• Ananas | pineapple

  €6
• Mango | mango

  €6

• Acqua "lurisia" bolle e stille 50 cl in vetro

  €3
  Lurisia" mineral water 50cl in glass bottle, still/sparkling
• Soft drinks

  €4.5
  Coca cola, coca cola zero aranciata bio "lurisia" | "lurisia" organic orangeade chinotto bio lurisia | "lurisia" organic chinotto tè al limone o alla pesca | lemon or peach tea

• Birra artigianale in bottiglia 0,33cl, chiara /rossa

  €6
  Artisanal beer, in glass bottle 0,33 cl, blonde/red

• Caffè espresso | decaffeinato

  €2
  Espresso coffee | decaf coffee
• Ginseng | orzo

  €2.5
  Ginseng or barley coffee
• Cappuccino

  €3
• Amari e digestivi

  €5
  Amaros: amaro del capo, san simone (turin’s special), jefferson digestifs: limoncello (lemon liqueur) liquirizia (liquorice liqueur)