LA BETTOLA'S MENU

COVER CHARGE

€ 3

APPETIZERS

Piedmontese veal steak from Cascina Marcellengo, sweet and sour red onion, anchovy and drops of burrata
(dairy products, fish, sulphites)

€ 19

Seared octopus tentacle with asparagus flan and pachino cherry tomato puree
(shellfish, dairy products, eggs)

€ 21

Egg cooked at 62° degrees amatriciana style
(eggs, celery, dairy products)

€ 18

Cod in cooking oil with rosemary chickpea cream, Taggiasca olive pesto and candied lemon
(fish, celery)

€ 21

Composition of selected national cured meats

€ 18

Culatello from Podere Cadassa bow with summer vegetables in oil, handmade focaccia with tegamino cheese and morsels
(gluten, celery, sulphites)

€ 21

Trio of hot appetizers:
Rabbit tuna with sweet and sour peppers
Stewed snails “like it used to be”
Purple cod croquettes with friarielli cream
(celery, fish, gluten, dairy products, sulphites, eggs)

€ 18

Cold appetizers of the Piedmontese tradition:
Veal with tuna sauce, Russian salad, tongue with green sauce, peppers with anchovy and spicy tomino
(dairy products, eggs, fish, mustard, shellfish)

€ 18

Parisian snails:                    6 pieces
12 pieces 
(gluten, celery, sulphites, shellfish, dairy products)

€  12
€ 24

FIRST COURSES

RISOTTO VIOTTI
Risotto with Carnaroli d.o.p Nebbiolo wine from Coste della Sesia, hazelnut Camembert fondue and horseradish cress

€ 14

The Pasta proposed by the Chef
(ask the staff)

€ 14

Risotto of the day with Carnaroli rice from Baraggia D.O.P
(ask the staff)

€ 14

Panissa Vercellese with Carnaroli rice D.O.P from Riseria Merlano
(dairy products, celery, sulphites)

€ 15

Carnaroli rice with four cheeses
(dairy products, celery, sulphites)

€ 15

Risotto dedicated to the artistic journey of Giovanni Battista Viotti: Carnaroli rice with Coste del Sesia Nebbiolo, camembert fondue, hazelnut and horseradish cress
(sulphites, celery, dairy products)

€ 16

Spaghetti drawn in gold Pastificio Verrigni with tomato and basil with Muraglia extra virgin olive oil
(celery, gluten)

€ 13

Spinach ravioli with octopus sauce
(gluten, eggs, dairy products, celery, nuts, sulphites, fisch, molluschi)

€ 15

Saffron gnocchi with Mantovano ragù, cherry tomatoes and parsley chlorophyll
(gluten, celery)

€ 15

Homemade tagliatelle with foal ragout and toasted almond flakes
(gluten, eggs, celery)

€ 14

UNIQUE DISHES

Caesar Salad
(fish, eggs, dairy, gluten)

€ 23

Cus-cus with vegetables and calamari in tocio
(fish, celery, sulphites)

€ 23

SECOND COURSES

Proposed by the Chef
(ask the staff)

€ 16

THE FISH

Sea bass steak with pistachio sauce and potato croquettes
(fish, nuts, gluten)

€ 22

Sea bream fillet with tomato stew, Greek yogurt and basil sauce
(fish, shellfish, nuts, celery, sulphites, dairy)

€ 23

MEAT

Brain and fried artichokes
(sulphites, celery)

€ 20

Duck breast marinated in honey with stewed cabbage
(sulphites, celery)

€ 22

Rack of lamb cooked at low temperature in oil flavored with celeriac cream
(sulphites, celery)

€ 22

Horse fillet with Ivrea onions and Barbaresco sauce
(sulphites, celery)

€ 22

Milanese-style Piedmontese veal cutlet (also gluten-free)
(gluten, eggs) 

€ 27

Mixed fried Monferrina style (only on Saturday and Sunday)
(gluten, eggs) 

€ 25

THE STEAK HOUSE

All dishes will be served with roasted potatoes

Our beef burger with crispy bacon*, cheddar and sesame bread*
(220 grammi ca.)
(dairy products, celery, gluten, eggs)

€ 18

Sliced veal Cascina Marcellengo  (about 250 grams)

€ 21

Cascina Marcellengo veal fillet grilled  (about 220 grams.)

€ 28

Argentine cube roll (about. 350 grams)

€ 30

Composition of cheeses with honey and fruit mustards
(dairy products, mustard)

€ 12/16 s.q.

Grilled vegetables with eggs and/or smoked provola
(dairy products, eggs)

€ 16

SIDE DISHES

Rosemary potatoes

€ 4

Seasonal vegetables

€ 4

Salads to taste

€ 4

DRINKS

Red Wine / White with a Glass

€ 5/12

Water in carafe

compresa

Natural/Sparkling bottle water

€ 3

Coffee at the table

€ 2

* = Articles produced and frozen at source and produced by us preserved and frozen

Fish intended for raw or partly raw consumption and certain ingredients have undergone rapid culling treatment (-24) for reasons of greater food safety in advance,

pursuant to Community Regulation 853/04

On the occasion of the bicentennial of Giovanni Battista Viotti’s death, the Viotti Foundation will hold the exhibition “Viotti and Stradivarius. The Quest for Perfection,” which will be held in Vercelli at Arca spaces from April 13 to June 2, 2024. We have created a special recipe for the occasion together with Ascom-Fipe and the Viotti Foundation.

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