La Società dei Carbonari

Turin · Italian · €€ · 70 dishes · €5 – €43 · Vegetarian-friendly

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Opening hours

Monday19:30–24:00
Tuesday19:30–24:00
Wednesday19:30–24:00
Thursday19:30–24:00
Friday19:30–24:00
Saturday19:30–24:00
SundayClosed

What to order here

Agnolotti del plin with three roasts and meat roast sauce€15
Agnolotti del plin with three meats in roast sauce€15
Saltimbocca alla piemontese with pan-fried vegetable ratatouille€19
Traditional Piedmontese Meat Menu€39
Vitello tonnato€14

Antipasti ANTIPASTI

Celeriac roast beef glazed with mustard and agave syrup, soy sauce reduction, toasted walnuts and vegetable stock demi-glace
€12

Roastbeef di sedano rapa glassato con senape e sciroppo d’agave, riduzione di salsa di soia, noci tostate e demi-glace di fondo vegetale
Hokkaido mushroom and pumpkin tart with rosemary cashew cream
€13

Tortino di porcini e zucca Hokkaido con crema di anacardi al rosmarino
Calamari stew with cannellini beans, wild fennel and crispy bread leaves
€13

Guazzetto di calamari, fagioli cannellini, finocchietto selvatico e foglia di pane croccante
Vitello tonnato
€14

Vitello tonnato di Fassona alla vecchia maniera
Fassona beef tartare with Castelmagno fondue and cherry tomato reduction, Parmigiano Reggiano wafer
€15

Tartare di Fassona, gocce di fonduta di Castelmagno e di riduzione di pomodoro ciliegino, cialda di Parmigiano Reggiano
Raclette fondue accompanied by five-grain bread croutons, honey-glazed purple carrots, buttered and thyme-sautéed Ratte potatoes and Brussels sprouts (ideal for 2 people)
€19

Fonduta di Raclette accompagnata da crostini di pane ai cinque cereali, carote viola glassate al miele, patate ratte al burro e timo, cavoletti di Bruxelles (ideale per 2 persone)

Cold cuts and cheeses TAGLIERI

Small/large cold cuts and cheese platter
piccolo €14grande €20

Tagliere di salumi e formaggi piccolo/grande
Cheese platter (Toma Maccagno, Alta Badia, Pecorino Lucano, Capriccio di capra, Blu del Moncenisio) served with chestnut honey and fig jam
€16

Tagliere di formaggi (Toma Maccagno, Alta Badia, Pecorino Lucano, Capriccio di capra, Blu del Moncenisio) servito con miele di castagno e confettura di fichi

First courses PRIMI

Buckwheat and potato gnocchi, black cabbage cream, baked cherry tomato confit, lime almond butter
€13

Gnocchi di farina di grano saraceno e patate, crema di cavolo nero, pomodorini confit al forno, burro di mandorle al lime
Paccheri with cinnamon-spiced ragù, eggplant and salted ricotta béchamel
€14

Paccheri al ragù speziato alla cannella, melanzane e besciamella di ricotta salata
Porcini and chanterelle risotto with a hint of undergrowth (also available in a vegan version, creamed with hazelnut butter and rosemary oil)
€15

Risotto porcini e finferli al profumo di sottobosco (disponibile anche in versione vegana, mantecato con burro di nocciole e olio al rosmarino)
Agnolotti del plin with three meats in roast sauce
€15

Agnolotti del plin alle tre carni al sugo d’arrosto
Linguine with citrus and almond pesto and Mazara del Vallo red prawn tartare
€18

Linguine al pesto di agrumi e mandorle con tartare di gambero rosso di Mazara del Vallo

Second courses SECONDI

100% Leek – Leek in four textures: confit leek heart on ginger leek cream, fried leek cloud and vegan mayonnaise with burnt leek oil and miso
€14

100% Porro – Porro in quattro consistenze: cuore di porro confit su crema di porri allo zenzero, nuvola di porri fritti e maionese vegana con olio ai porri bruciati e miso
Homemade seitan scalloped with lime and thyme, baked carrots with peanut butter emulsion
€15

Seitan fatto in casa scaloppato al lime e timo, carote al forno con emulsione al burro di arachidi
Chicken Grissinopoli, homemade lime mayonnaise, red cabbage in vinegar with toasted almonds and white raisins
€16

Grissinopoli di pollo, maionese fatta in casa al lime, cavolo rosso in agro con mandorle tostate e uvetta bianca
Saltimbocca alla piemontese with pan-fried vegetable ratatouille
€19

Saltimbocca alla piemontese (fettine di vitello di Fassona con toma e salame cotto) con ratatuia di verdure in padella
Sea bream fillet with orange, pickled Tropea onion, mint sour cream and baked potatoes
€20

Filetto di orata* all’arancia, cipolla di Tropea in agro, panna acida alla menta e patate al forno
Low-temperature cooked entrecote with porcini mushrooms and a side of buttered spinach
€25

Entrecote cotta a bassa temperatura ai funghi porcini con contorno di spinaci al burro

200 g.

Sides CONTORNI

Baked potatoes
€6

Patate al forno
Sautéed spinach in butter
€6

Spinaci spadellati al burro
Baked carrots with peanut butter emulsion
€6

Carote al forno con emulsione al burro d’arachidi
Red cabbage in vinegar with toasted almonds and white raisins
€7

Cavolo rosso in agro con mandorle tostate e uvetta bianca
Piedmontese vegetable ratatouille
€7

Ratatuia di verdure alla piemontese

Desserts DOLCI

Lemon sorbet
€5

Sorbetto al limone
Tiramisù
€6
Charcoal banana bread, banana chips and cinnamon whipped cream
€6

Banana bread al carbone vegetale, chips di banane e panna vegetale montata alla cannella
Bonèt with salted caramel sauce
€7

Bonèt con salsa al caramello salato
Vegan cheesecake with bitter orange marmalade and chili pepper
€7

Cheesecake vegana con marmellata di arance amare al peperoncino
Vegan cheesecake with cinnamon pear compote
€7

Cheesecake vegana con composta di pere alla cannella
Apple delight with cinnamon whipped cream
€7

Delizia di mele con panna montata alla cannella
Blue cheese platter (Gorgonzola naturale, Stilton and Roquefort) served with chestnut honey and red onion compote with balsamic vinegar and a glass of Sa passito wine
€16

Tagliere di formaggi erborinati (Gorgonzola naturale, Stilton e Roquefort) servito con miele di castagno e composta di cipolle rosse all’aceto balsamico e accompagnato da un calice del vino passito Sa

Our tasting menus I nostri menù degustazione

Vegan Menu
€37

Menù Vegano
Traditional Piedmontese Meat Menu
€39

Menù di Carne della Tradizione Piemontese
Seasonal mushroom Menu
€43

Menù funghi stagionale

Starters

Celeriac roast beef glazed with mustard and agave syrup, soy sauce reduction, toasted walnuts and vegetable stock demi-glace
€12
Hokkaido Mushroom and Pumpkin Tart with Rosemary Cashew Cream
€13
Calamari stew, cannellini beans, wild fennel and crispy bread leaves
€13

Calamari stew*, cannellini beans, wild fennel and crispy bread leaves
Vitello tonnato
€14

Old-fashioned “Vitello tonnato” – Fassona veal chopped in thin slices with tuna sauce
Fassona beef tartare, drops of Castelmagno fondue and cherry tomato reduction, Parmigiano Reggiano wafer
€15
Raclette fondue accompanied by five-grain bread croutons, honey-glazed purple carrots, buttered and thyme-sautéed Ratte potatoes and Brussels sprouts (ideal for 2 people)
€19

Cheese and meats

Fresh pasta

Buckwheat and potato gnocchi, creamed black cabbage, baked confit cherry tomatoes, and lime almond butter
€13
Paccheri with cinnamon-spiced ragù, aubergines and salted ricotta béchamel sauce
€14
Porcini and chanterelle risotto with a hint of undergrowth (also available in a vegan version, creamed with hazelnut butter and rosemary oil)
€15
Agnolotti del plin with three roasts and meat roast sauce
€15

Piedmontese ravioli (“Agnolotti del plin”) stuffed with three roasts with meat roast sauce
Linguine with citrus and almond pesto and Sicilian red prawn tartare
€18

Linguine (long pasta) with citrus and almond pesto and Sicilian red prawn tartare

Second courses

100% Leek – Leek in four textures: confit leek heart on ginger leek cream, fried leek cloud and vegan mayonnaise with burnt leek oil and miso
€14
Homemade seitan scalloped with lime and thyme, baked carrots with peanut butter emulsion
€15
Chicken Grissinopoli, homemade lime mayonnaise, red cabbage with almonds and white raisins
€16

“Grissinopoli di pollo” (chicken’s breast coated with breadsticks crumbs), homemade lime mayonnaise, red cabbage with almonds and white raisins
Fassona veal slices with toma cheese, cooked salami and sage with a side of Piedmontese vegetable ratatouille
€19
Orange-flavored sea bream fillet, pickled Tropea onion, mint-flavored sour cream, and baked potatoes
€20
Entrecote cooked at low temperature with porcini mushrooms and a side of buttered spinach
€25

200 g.

Sides

Baked potatoes
€6
Spinach sautéed in butter
€6
Baked carrots with peanut butter emulsion
€6
Red cabbage with almonds and white raisins
€7
Piedmontese vegetable ratatouille
€7

Desserts

Lemon sorbet
€5
Tiramisù
€6

Tiramisu
Charcoal banana bread, banana chips and cinnamon whipped cream
€6
Vegan cheesecake with bitter orange marmalade and chili pepper
€7
Vegan cheesecake with cinnamon pear compote
€7
Bonèt with salted caramel sauce
€7

Bonèt (Piedmontese dessert made with cocoa and dry amaretti biscuits) with salted caramel sauce
Apple pie with cinnamon whipped cream
€7
Blue cheese platter (Gorgonzola, Stilton and Roquefort) served with chestnut honey and red onion compote with balsamic vinegar and paired with a glass of straw wine Sauternes – “Symphonie de Clos Haut
€16

Tasting Menus

Vegan Menu
€37
Traditional Piedmontese Meat Menu
€39
Mushroom seasonal Menu
€43

Mashroom seasonal Menu

Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.

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