Appetizers.

  • Wafer with creamed codfish and codfish tripe, potatoes cream and parsley chlorophyll.
  • Scallops with Casentino bacon, rapetti mousse, garlic soup and gelly mandarin.
  • Sweetbreads “camouflage”, green sauce, artichokes, turnips and licorice air.
  • New version of the eel in Saor, smoked bacon cream, vinegar wrap, onion and sautéed asparagus ice cream with raisin.
  • Chianina beef tartare “Simone Fracassi” style, oil and chives sauce, raspberry powder.

First Courses.

  • Potato Ravioli with melted parmesan, octopus sauce and pesto pearls.
  • Pigeon Tortelli, pigeon liver sauce, Port gel and hazelnut and pigeon sponge.
  • Smoked Risotto with sweet and sour pumpkin.
  • Tiny potato and nettle Gnocchi on fat liver pudding, grape juice caviar and hazelnuts.
  • Spaghetti with anchovies’ cream, bread warm mousse, marinated anchovies.

Second Courses.

  • Pigeon, carrot and chocolate sauce, mushroom Risotto.
  • Iberian air-cured pork meat crust with Tuscan scents and wild herbs sauce.
  • Suckling pig and onion from the Maremma: Piglet’s head croquettes with onion jelly and strawberries;
  • Loin with mashed Jerusalem artichokes and sweet and sour onion petals;
  • Red shrimp tempura from Mazara del Vallo with onion, basil sauce, orange reduction and marinated tomatoes.
  • Chianina beef with carrots and bergamot.

Dessert.

  • The yogurt meets the sea.
  • Sorbet selection from the trolley.
  • Path on strawberry and cream.
  • Shapes, tastes and textures of chocolate.
  • Smoked semifreddo, soup of rhubarb and licorice liqueur.

Reserve at Bracali’s

Book a lunch or dinner at Bracali
and select the experience that you want to live.

For organisational reasons we accept booking requests on our site starting from the next 24 hours.
The booking will be valid after our confirmation by email or phone.

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