WHO WE ARE

Bottega Tredici was born from a friendship and a common passion for good food. From the careful selection of raw materials, through the ancient flavor of handmade pasta, to the ever new play of shapes and colors.

To make a man happy, fill his hands with work, his heart with affection, his mind with purpose, his memory with useful knowledge, his future with hope, and his stomach with food.

Frederick E. Crane

THE NAME

Bottega Tredici, like the missing street number, signifying the filling of a void with an innovative cuisine proposal, declined at different times of the day.
Thirteen as the ``lucky number`` par excellence.

THE GOOD FOOD
LABORATORY

The careful selection of the best suppliers and raw materials, the long and meticulous processing of the ingredients, the pasta, bread and butter homemade tell of an ancient place with a young soul, where the Italian culinary tradition marries with the modernity of our times

Partner

Raw Material

appetizers

Guinea fowl, verza,
dried fruit
12€

Scallop, fennel,
misticanza
16€

Mashroom!
13€

Fassona, capers,
anchovies
15€

Pumpkin, autumn,
robiola
14€

Codfish, chickpeas,
black garlic
13€

pasta

Spaghettone, orange,
Red Prawns, provola
19€

Rice, sweetbreads,
broccoli, Marsala
15€

Cannolini, Mediterrean,
mackerel
14€

Gnocco, amatriciana,
marjoram
13€

Rigatone, ciauscolo,
mushrooms, taleggio
14€

Raviolone, spinach&ricotta,
Parmigiano Reggiano
15€
+ white truffle 25€

main courses

Lobster, coconut,
basmati
39€

Beef, pomegranate,
Barbecue&Paprika
21€

Duck, bitter orange,
endive, foie gras
24€

Octopus, leek&potato,
olives
19€

Lamb, chicory,
cardoncelli
24€

Turbot and cauliflower
21€

dessert

TuttiFrutti exotic version
9€

Peanuts, banana, salted caramel
9€

Mont Blanc
10€

Almond, pear, Porto
9€

Tiramisù
8€

Raspberry, praline,
chocolate
11€

Tasting Trail of the Chefs

– 5 courses –

44€

THE EVENTS IN THE BOARD

new year’s eve dinner

SOLD OUT Welcome: Red shrimp, pumpkin and chestnuts Starter: Ossobuco, saffron and gremolata first: Rice, hedgehogs & anchovies, lemon Tagliolino, white truffle, parmesan Seconds: Ombrina alla puttanesca Duck, endive, bitter orange Pre dessert: Black Forest Panettone & zabaglione, nougat Lentils and cotechino Possibility of wine tasting: 5 glasses € 30 7 glasses € 40 December [...]

Christmas Lunch

Welcome: Norway lobster, lime, Tabasco Starter: Roman-style cod First: Gnocchi, Mussels, Pecorino Second: Turbot, Artichokes, Lemon Pre dessert Mont Blanc Panettone & zabaione, Torrone Possibility of wine tasting: 3 glasses € 16 5 glasses € 25 December 25 | 55 € per person vegetarian variations are available

Christmas Eve Dinner

Welcome: Norway lobster, lime, Tabasco Starter: Roman-style cod First: Gnocchi, Mussels, Pecorino Second: Turbot, Artichokes, Lemon Pre dessert Mont Blanc Panettone & zabaione, Torrone Possibility of wine tasting: 3 glasses € 16 5 glasses € 25 December 24 | 55€ per person vegetarian variations are available

WHO WE ARE

To make a man happy, fill his hands with work, his heart with affection, his mind with purpose, his memory with useful knowledge, his future with hope, and his stomach with food.

Frederick E. Crane

THE NAME

THE GOOD FOOD
LABORATORY

MENU

appetizers

pasta

main courses

dessert

Tasting Trail of the Chefs

– 5 courses –

44€

THE EVENTS IN THE BOARD

CONTATTA LA BOTTEGA

contact us

WHO WE ARE

To make a man happy, fill his hands with work, his heart with affection, his mind with purpose, his memory with useful knowledge, his future with hope, and his stomach with food.

Frederick E. Crane

THE NAME

THE GOOD FOOD LABORATORY

MENU

appetizers

pasta

main courses

dessert

Tasting Trail of the Chefs

– 5 courses –

44€

THE EVENTS IN THE BOARD

CONTATTA LA BOTTEGA

contact us

THE GOOD FOOD
LABORATORY