Cold cuts selection. With marinated vegetables
Almeno 5/6 salumi dal nostro banco con la giardiniera croccante fatta da noi.

Cheese selection. With honey, jam and mostarda
Dal più fresco al più saporito passando per i diversi tipi di latte, scegliamo 5/6 formaggi dal nostro banco e li abbiniamo a miele, mostarda e confettura.

Cicchetti Mixed plate
The dish for those Who won’t to chose. Mixed Cicchetti of our counter: meatballs, With fish, With meat, vegetarian… a random choice.

The Big selection of La Ciacola
Specialty
The best of our counter: cold cuts with marinated vegetables, cheese with honey and jam, Mixed cicchetti. Perfect for sharing!

Gargati with consiero
Tipical dish of Alto Vicentino, this is our iconic dish, we’ve served this for 25 years with the same old Recipe.
This is a typical maccheroni egg pasta with a white ragout (without tomato) and a seasonal vegetable.
This month, for change, we served this with Finferli mushrooms.

Egg Tagliolini with local black truffle and Malga Serona’s butter

Pasta & Borlotti Beans with Parmesan tuille and Laura’s extra Virgin olive oil

“Mezzo pacchero” pasta (Monograno Felicetti) with octopus carbonara

Pumpkin tortelli with amaretto butter and sliced 36 months Asiago cheese

Gnocchi di polenta, fonduta di Morlacco di Val dee Foie e funghi misti di stagione

Biological Egg low-temperature cooked with sunchoke cream, local black truffle, Salva Cremasco DOP fondue and crunchy bread

Fish “caciucco” with toasted bread

Veal Liver “alla Veneziana” with Bassano rose onions and mashed potatoes

Beef tartare with hazelnuts crumble, local black truffle, egg yolk sauce and Parmesan flakes

The tiramisù

Frolla con cremoso alla mandorla bianca, albicocche confit al basilico

Brownie al cioccolato fondente, cremoso di ricotta di bufala campana e pesche padellate

Torcolato e il nostro cantuccio alle mandorle