Changes Before Period

The New Carretto - Cirié

Via Biaune, 17
Cirie (TO) Tel 011 9203206


Report Date: 28-1-11
Type of Premises: Restaurant
Chef: Francesco Eblovi

The restaurant is located in The New Carretto Cirié, halfway between Turin and the area of \u200b\u200bValli di Lanzo and Canavese, a region whose cuisine is characterized by a lot of recipes and simple cooking sincere that have been handed down from the past. Francesco
Eblovi many years you practice cuisine deeply rooted traditions, which decreed the success of his restaurant.





The New Carretto is housed in a beautiful renovated farmhouse situated in a suburb of Cirie.
During the summer the courtyard is the tables outdoors.





entrance there is a bar area where we spotted a great cheese trolley - one of many "gems" of the room.





are two dining rooms.
The largest has a rectangular, red brick floors and a beautiful fireplace along the back wall, the atmosphere is warm and relaxed, understated elegance, enhanced by a well-designed lighting.









Particularly noteworthy are the vaulted ceilings with exposed brick walls and shelves that are home to a selection of the many bottles in this paper.







Hospitality is complemented by a second smaller room, just as pleasant.





In particular, one of the shelves with the wines.



The "mise en place" is made of damask tablecloths, silver cutlery Sambonet Rastal and glasses for wine.





Eblovi Francis is the founder of a very inspired cuisine to the territory, based on careful selection of ingredients. It also follows with a passion very well stocked cellar-ben 1100-labels that allows any combination.
In the kitchen there is no type of frozen product, the meat comes exclusively from farms in Piedmont and meats and cheeses are made by small artisan producers of the Valli di Lanzo and Canavese.
Bread, pasta and desserts are all homemade. In the dining room is
la compagna Mara ad occuparsi del servizio, coadiuvata da Valentina.

La carta



I nostri menù interpretano la stagione cercando di valorizzare le materie prime a disposizione del nostro territorio. Nella nostra cucina non esiste alcun tipo di prodotto congelato o surgelato, le carni provengono esclusivamente da allevamenti piemontesi, salumi e formaggi sono fatti da piccoli produttori artigiani nelle Valli di Lanzo e del Canavese. Le selezioni di formaggio sono di Felicita Fantino e i formaggi delle nostre valli sono ricercati da noi stessi. Tutti i tipi di pane e pasta fresca sono di nostra produzione, così come i dolci e la piccola pasticceria.

Appetizers ...... € 12.00

topside of veal with tuna sauce Piemontese

roll of fresh vegetables with Piedmont

zucchini and basil flan
salad of tomatoes and red onions

The tasting of three starters .... .. € 30.00

Pastas ...... € 14.00

of Fusilli Pasta with meat sauce DiMartino Gragnano

soup beans with bacon dumplings

red-scented

Main courses ...... € 18.00 to 25.00

seared veal liver Moscato Passito

fassone Sliced \u200b\u200bgrilled vegetables

artisanal sausage stewed with peppers Canavese


Santena
asparagus with melted Toma delle Valli di Lanzo

untreated
Tripe Veal cacciatore casserole

Thread Seared tuna grilled cheese trolley



Sweets ...... € 9.00

Bounet tradition of the Canavese

Peaches with amaretti and chocolate

Chocolate mousse with stewed pears

nougat parfait with chocolate sauce

the Kremlin cold zabaglione

Small apple tarte tatin with vanilla sauce

tasting menu ...... € 40.00

Bars with initial

appetizer with tomato and egg bath Canavese

Our fresh egg pasta with melted Toma

Rabbit casserole Arneis

Small predessert

The small donuts on a bed of crème anglaise and fresh fruit


E 'a children's menu available

Our meal





Home-made bread.

Bars and preantipasto



Vino Spumante Metodo Classico Brut Nature, disgorging 2010, bottled by Azienda Agricola Marchese Antinori .





Salami Turgia delle Valli di Lanzo. The Turgia the cow is sterile, which can no longer do the calves.

Appetizers



Cannubbio Barolo DOCG 2004, bottled from vineyards owned by Francesco Rinaldi e Figli , Alba (CN).
Taken from the Nebbiolo grape, grown in the farm lands Cannubbio, combines a full and harmonious taste a delicate and elegant.





Cruda Piedmont veal with salad bar with a knife.







tradition canavesana Onion stuffed with bread sticks and amaretto.

Pastas





The "Supa" recipe Canavese is a lasagna made with cabbage, stale bread, sausage, Parmesan and tomato.





Cod-a characteristic ingredient in the recipes of the area-cooked in milk with onions. Main courses









Fegato al Moscato: piatto storico del Carretto.
Per noi che ne siamo particolarmente golosi, una bontà di valore assoluto.

Dessert





Tanto per rimanere nella tradizione, uno dei dolci più tipici piemontesi, il bunet, con cioccolato e amaretto.



Tutti fatti in casa, i biscottini di pasta frolla con pezzettini di mela e fiori di lavanda, con la marmellata di fragole, con la mandorla e al cioccolato fondente, i biscottini con lo zucchero semolato, i cremini alla nocciola e cioccolato fondente, gli abbracci di pasta plain shortbread and chocolate, and finally the two cups, one with a fruit salad of strawberries, the other with the custard, whipped cream and chocolate curls.

Useful information and comments

Whom we have followed so far, we believe we have provided sufficient information to form their own independent review.
Who you want to see other useful information such as the interactive map with the routes, the closing days, the website address and e-mail, and to see our usual souvenir photo with the chef, the owner and staff of the room, turn called for a full reading of that article on our site Convivium , with the caveat that even there, to go beyond that barrier, the need to register.
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