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

STARTERS

Roasted blueberry salmon

14€

radish yogurt and amaranth chips


RAW FISH

30€

with tartare, carpaccio, shellfish and oysters

Sandwich with codfish cream

15€

potatoes and clam soup


Roasted scallops

17€

with crab mayonnaise, yellow kiwi dressing, seeds and salad

Beef tartare

17€

with polenta cream, cheese fondue and black truffle

Baked snails with bacon

15€

cream of bread and salsa verde

Pastas and Risotto

Carbonara spaghettoni salad

17€

with smoked foie gras


Orecchiette

18€

with cuttlefish ink, cream of cheese and pepper and raw red prawns

Farfalloni with spelt flour

14€

gorgonzola cream and pears, beetroot powder

Ravioli stuffed with ray

17€

smoked cream of potatoes and butter with capers and lemon

Homemade pici

17€

with guinea fowl cream and black truffle

Main Course

Tuna in parsley bread crust

20€

red bean humus and parmesan corn chips

Roasted sea bass and tartare

20€

roasted fennel and cream of celeriac


Roasted turbot

24€

with fish mayonnaise and turnip greens


Roast quail

19€

with baked vegetables and speack sauce, black truffle

Scottona entrecote

25€

with caramel endive, chickpea and sesame jelly and green pepper sauce

Iberian pork cheek

21€

pumpkin cream and amaretti, citrus onions

Desserts

Chocolate flan

7€

filled with chocolate cream, coconut ice-cream and caramel

sorbets and ice-creams

6€

Homemade


Straw wine Semifreddo

7€

with chocolate short pastry, persimmon cream and marron glacèes sauce

Chocolate ball

7€

with mascarpone cheese Semifreddo, sbrisolona and hot coffee sauce

Apple tarte tatin

7€

with vanilla ice cream


Dark chocolate mousse

7€

with citrus fruits, and bergamot sorbet


Carrot cake

7€

with strawberry ganache and chocolate ice cream

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

CHEF
"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
COOKING
Civico17, a cuisine with many leading ingredients, textures and well-defined tastes, able to amaze but comforting and recognisable on the palate.
A fresh and unexpected cuisine inspired by innovative and traditional ideas.
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.
STAFF

CATERINA


FABIO


JESSICA


JHOSSELYN


LIA


MYKHAYLO


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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