• A LA CARTE
  • LUNCH MENU
  • TASTING MENU
  • ON SUNDAY
  • PASQUA

STARTERS

Snails wrapped in crisp

15€

creamy bread, green sauce, bbq

RAW FISH

30€

with tartare, carpaccio, shellfish and oysters

Culatello

16€

with gnocco fritto, cheese mousse and fruit chips

Hummus

15€

with artichokes and clams, fried squid and fish mayo

Amberjack ceviche

16€

with fruit sorbet, vegetable chips and candied pepper cream

Scallops

17€

with cream and crumble of purple potatoes, bacon and carrot chutney

Pastas and Risotto

Angler-fish ravioli

15€

pumpkin puree and chestnut butter


Tortelli

16€

stuffed with cream of rice and vanilla, fondue of robiola and black truffle

Risotto

18€

with red prawn tartare, burrata cream and basil emulsion

Stuffed paccheri

15€

with cod, beets, candied lemon and dehydrated olives

Linguine mantecate

17€

with sea urchin emulsion, black bread

Main Course

Roasted amberjack

23€

on smoked potato cream, black truffle and wine reduction

Roasted salmon marinated

19€

with cranberries, creamy celery potato and crisp daikon salad

Caramelized tuna

19€

with oriental sauce, black rice cream, baked ananas and avocado ice cream

Roast pork

23€

with puntarelle salad, khaki and sweet and sour sauce with licorice

French duck

26€

in double version: braised leg with orange and roast breast

Beef fillet

26€

with foie gras sauce, tartaresteak with potato salad and chestnut cream

Desserts

Chocolate flan

7€

with soft heart, coconut ice cream and caramel

sorbets and ice-creams

6€

Homemade


Sambuca parfait

7€

sand cocoa and Chinese mandarins jam


White chocolate mousse

7€

with berries and pistachio sable biscuit


Hot apple tarte tatin

7€

with vanilla ice cream


Tiramisu decomposed

7€

with crispy sponge


Camille carrots

7€

ice cream with maple syrup and creamy with bergamot

from tuesday to saturday

LUNCH MENU #1

15€

two courses of choice, glass of wine, water and coffee

LUNCH MENU #2

10€

A choice, drinks included

DESSERT

5€

Five-course choice
HOMEMADE FRESH BREAD FILES

2,5€

To be booked at the beginning of lunch
The tasting menu provides six-course tasting suggested by Chef according to customer preferences. It is advisable for this menu to be served to all the diners at the table.

COURSES

appetizer with aperitif
starter
first dish
second course
dessert
small bakery


TOTAL

45€

*wine excluded

ALL ON TABLE

Memories of crowded Sunday lunches and crowded family gatherings, the chef of Civic17 proposes this exclusive dining experience. An unexpected way to taste the specialties of the restaurant in the conviviality.

25 € drinks not included
  • STARTERS
  • FIRST DISH
  • SECOND COURSE
  • DESSERTS
You will be greeted by nine delicious home cooking for a first intense and varied taste of chef's cuisine.
Then follow a unique first dish with seasonal products on the chef's board.
They will then serve two seconds wisely proposed by the chef, one of the meat and one of the fish served at the center of the table.
For a sweet conclusion, the menu offers a choice of four choice desserts.

ANTIPASTI

MAZZANCOLLE FRITTE

16€

pasta Kataifi, fantasia di salse e cappuccio marinato

CRUDO DI PESCE

30€

tartare, carpaccio, crostacei e ostriche

SANDWICH DI PAN BRIOCHE

14€

merluzzo mantecato con vellutata di porri e latte di cocco

CARPACCIO DI MANZO AL FORNO

15€

con asparagi, biscotti al parmigiano e verdure croccanti

CALAMARETTI ARROSTO

14€

polenta fritta e guacamole nero

CULACCIA DI PARMA

16€

gnocco fritto, mousse di caprino e chips di frutta

PRIMI

GNOCCHI DI RICOTTA CROCCANTI

14€

passatina di zucca, gocce di caffè e quinoa soffiata

CANEDERLI DI MARE

16€

in zuppetta di pesce

SAGHETTONI ALLA CARBONARA

16€

di fegato grasso d’oca affumicato

TAGLIOLINI AL NERO DI SEPPIA

15€

con mazzancolle, julienne di zucchine, pomodorini efiocchetti di burrata

LINGUINE DI MARE

17€

con emulsione di ricci e briciole di pane nero

SECONDI

PESCATRICE ARROSTO

20€

avvolta nel guanciale, passatina di ceci, gelato ai porcini e agrodolce di zucca

TRANCIO DI ROMBO ARROSTO

21€

al burro spumeggiante, tartufo nero e patate viola

SCOTTATA DI TONNO

19€

all’olio di sesamo, limone, nocciola e bottarga di muggine

FILETTO DI MANZO GRATINATO

25€

farcia al lardo, scalogni al vino rosso e mirtilli

BOCCONCINI DI MAIALINO IBERICO

20€

mele in doppia versione, vino passito e barbabietola

FILETTO DI SELLA DI CAPRIOLO ARROSTO

26€

crema di sedano rapa e mele, cipolline allo zucchero di canna

LA NOSTRA CUCINA
"It’s not easy to describe your own way of cooking, it’s a personal and intimate aspect for a chef. I would say that’s something that boiling up inside, it’s the desire to create and combine flavors from your own senses.

This is my idea of cooking. It represents myself, my personality and my fancy. As a painting for an artist, my creations are the expression of my states of mind."


Marcella Gritti
OUR RESTAURANT
Upon entering in the restaurant you will be welcomed in a bright room, suitable for both business lunches and informal dinners with a breathtaking view on the Maresana hill that makes the environmental relaxed and familiar.

The second space is dominated by old stones and brick vaults, with a combined glass and micaceous iron wine cellar in which you can glimpse our assortments of wines. The relaxed and warm atmosphere lends itself to romantic dining and charmed moments.

During the summer season, you can taste our dishes in the outer space wrapped in the hillside plants.
LO STAFF

MARCELLA GRITTI

chef e titolare

MICHELA


MYKHAYLO


MARTINA


FABIO


CATERINA


JESSICA


BIOGRAPHY



Marcella Gritti from the beginning demonstrates her strong passion for cooking and, upon graduating in the cooking school she began his culinary career at a young age, working for several Michelin-starred restaurants where she learned technique and discipline.

Working close to great chefs as Paolo Frosio, Luca Brasi, Ernst Knam and Enrico Crippa she had the opportunity to learn the basics of a professional career and the spirit of sacrifice, but above all with the guidance of Gualtiero Marchesi, with whom she worked for four years, she acquired the respect for the elements and exaltation of flavors.

In 2009 she opened her first restaurant, the Civico 17 in Osio Sotto (Bergamo) and then in 2012 she moved to the actual location in Ponteranica (Bergamo). It’s here, in the Maresana hill that she shows her culinary philosophy and passion.

Marcella transfers her strong creative personality in the kitchen with the support of a young but expert staff that shares her philosophy and vision. In the kitchen she combines creativity and the exaltation of the flavors and aromas with particular care of the customer satisfaction and attention to all the details.
LOCATION

Ristorante Civico17

Via Rosciano 30, 24010 Ponteranica BG
+39 035 571123
info@civico17.com
p.iva 03564140162
closed on sunday evening
and on monday
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