The specialities and typical dishes of the 5 Campanili restaurant in Busto Arsizio
Inimitable flavors from appetizer to dessert
The 5 Bell Towers Restaurant Busto Arsizio is an enchanting place, where traditional and Lombard cuisine blend into surprising creations, capable of inspiring emotions with every bite.
The menu follows the seasons and changes periodically to showcase the finest ingredients, but it also features historic dishes that have shaped our identity.
Among these, refined options stand out, such as the scallop tartare with dried fruit and datterino tomatoes, the rice wraps with king crab, the roasted sea bass with Iberian chorizo, the lobster Milanese, or the curry-scented leg of lamb served in Indian puff pastry.
Making the experience even more unforgettable are the chocolate desserts, a true temptation for those with a sweet tooth, and an extraordinary cellar containing over three hundred and fifty Italian and international labels, along with a refined collection of whiskies, cognacs, calvados, and fine spirits.
Our menu
"Cooking is an art, all arts require patience" Curnonski
Revenue
Six-flavored shrimp tails, soufflé, coconut panur, tempura, potato strings, kataifi noodles, Thai bread, fried 1-2-14
Grilled octopus on aubergine and chickpea baba ganush with confit cherry tomatoes, basil sauce, and crispy sesame chips. 9-13-14-9
The pata negra 5 jotas on hot potatoes, écrasé, with chorizo
Goose foie gras medallion with fig jam and mixed salad with fig vinegar. 14
Tuna tartare, crunchy sour vegetables, crumbled toasted nuts, scampi, and marinated wakame. 6-9-11
We interpret ceviche with pink shrimp, prawns, tuna, scallops, salmon, snapper, lemon, oranges, and sake. 1-11-5-9
Raw shellfish: pink prawns from Puglia, scampi, Mediterranean shrimp, scallops, concassé of cherry tomatoes and wakame seaweed 1-4-9
Paste
Scialatielli with the catch of the day, prawns, scampi, cuttlefish, calamari, scallops, mussels, three tomatoes 1-13-14
Campanian tagliolini, lobster, crawfish, shrimp, the pulp only, fresh and confit cherry tomatoes, basil. 1-13-14
Macaroni alla gricia with purple artichokes, bacon and pecorino romano in sauce and threads 14-5
Gragnano paccheri with three different types of pasta: passata, fresh pasta, and confit pasta, chopped basil, and topped with 24-month-old Parmesan cheese upon request.
Gragnano spaghetti with pink shrimp tartare and buttered shellfish bisque. 1-5-14
Broken candles with Norcia sausage ragù, strands of pecorino romano cheese for stirring. 5-14
Our canneloncini with sea bream, sea bass, snapper, buffalo ricotta, diced and creamed vegetables. 5-11-14
To have the handmade ceramic plate from Vietri you need to take: 1 appetizer or 1 second course of cannelloncini and 1 dessert
Fish
Our fried seafood: prawns, calamari*, scallops, cuttlefish, sea bass, octopus, mussels, courgette threads and flowers 1-5-11-14
The Catalan interpretation: only lobster pulp, crayfish and prawns, cherry tomatoes and basil, served on lamb's lettuce (1)
Our fish soup with grouper, scorpion fish, John Dory, cuttlefish, sea bream, shrimp, calamari*, mussels, cherry tomatoes, basil, and bisque. 6-11-14
Stir-fried calamari*, shrimp fillets, mussels, cardoncelli mushrooms, coconut milk, tom kha with llemon gras, katsuobushi. 1-11-13
Hot, steamed sea bass carpaccio fillets on spinach, cherry tomato fillets, Taggiasca olives, and scattered almonds. 6-11
The sea, grilled on the grill, prawns, cuttlefish, calamari*, tufts, sea bass, squid, cherry tomatoes, fried potatoes 1-6-9-13
Raw tuna rolls stuffed with prawns with a Mediterranean sauce of cherry tomatoes, basil, dried fruit, sun-dried tomato and anchovy pesto, olives, and Corinthian raisins. 1-3-5-9-11
Meats and Delicacies
French pre-salted kid goat, Normandy, oven-baked, boned, pan-fried with cooking juices on sautéed écrassé potatoes. 5
Grilled Uruguayan beef escalope (200g cut) with pan-roasted potatoes.
Peking roast duck with its sauce, on noodle vegetables, sautéed 4-14
Purple artichokes cooked whole in oil and white wine served with string vegetables
Purple artichokes cooked whole in oil and white wine served with string vegetables
Dessert
A masterpiece by chef Alain Ducasse: a crumbled meringue base, candied Vignola cherries, vanilla ice cream, cherry sorbet, and candied cherry coulis. 2-5
Two-layer meringue millefeuille with strawberries and French Chantilly cream. 2-5
The superb: white chocolate mousse emulsified with goat's yogurt, coconut milk, and passion fruit, semi-liquid French Chantilly cream, strawberries, blackberries, and raspberries with drops of their coulis and tonka bean powder. 5
Fresh strawberries, flavored with their coulis, small meringues, tufts of zabaglione siphon, and fiordilatte ice cream. 2-5-14
Our interpretation of the famous tarte tatin served with vanilla ice cream. 2-5-14
The crispy and warm puff pastry cage that encloses
on a chocolate mousse base, a scoop of chocolate ice cream, custard, and strands of hot melted chocolate. 2-5-14
Giant macaron filled with white chocolate ganache, berry coulis, fresh blackberries and raspberries. 2-5-6
Creole cup: chestnut cream base, vanilla ice cream, melted chocolate drizzles, French cantilly cream flavored with tonka beans, and scattered cocoa nibs. 2-5-14
Lemon sorbet with vodka (for those who want, a sprinkling of Sichuan pepper)
Pavè with four Crus of 75% chocolate, among the best in the world: Venezuela > Porcelana, Cusco > Peru, Colorados > Ecuador, Xoconuzo > Mexico. 5-14
Praline brioche baba, ice cream, and almond mousse. 2-5-6-14
Green apple sorbet with calvados
The three sorbets in their glasses,
passion fruit, mango and mandarin
Clementine mandarin sorbet, with Varnelli mandarin liqueur
The "Liégeois" cup, a classic of Parisian cafés, with custard, chocolate ice cream, melted chocolate, espresso, and French Chantilly cream. 2-5-14
Recommended wines to pair by the glass
Passito di Noto - Sicily - Planeta - 2024
Golden Moscato Passito - Abruzzo - Garofoli - 2024
Dindarello Moscato - Veneto - Maculan - 2024
Torcolato - Veneto - Maculan - 2022
Barolo Chinato - Piedmont - Ceretto - SA
Madoro - Veneto - Maculan - 2019
Water, coffee and other services
VAT and service included
Table accessories
S.Pellegrino mineral water
Natural mineral water Panna
Lavazza blend coffee
*frozen
French White Wines
BOURGONE
Jean Charton 2023
Jean Charton 2023
Brocard Family 2023
Gilbert Picq & Fils 2023
Gilbert Picq & Fils 2023
BLONDE
Tomorrow Vacheron 2024
Serge Dagueneau 2023
Michel Laurent 2023
Michel Laurent 2023
PROVENCE
Gassier 2024
Gassier 2024
Italian White Wines
WALK
Garofoli 2024
ABRUZZO
Marina Cvetic 2023
Marina Cvetic 2023
MASCIARELLI 2024
CAMPANIA
Mastrobernardino 2024
Mastrobernardino 2024
Mastrobernardino 2024
SICILY
Tasca d'Almerita 2023
Tasca d'Almerita 2024
Firriato 2024
Planet 2024
Planet 2023
Planet 2023
Planet 2024
PIEDMONT
WAX 2024
Planet 2024
LOMBARDY
COSTARIPA 2024
COSTARIPA 2024
SOUTH TYROL
ISARCO VALLEY 2024
ISARCO VALLEY 2024
ISARCO VALLEY
ISARCO VALLEY
ISARCO VALLEY 2024
ISARCO VALLEY 2024
S.VALENTIN S.M.A 2024
S.VALENTIN S.M.A 2024
Selida TRAMIN 2024
TRAMIN 2024
TRAMIN 2024
FRIULI VENEZIA GIULIA
VENICA 2024
VENICA 2024
LIFE OF NOVELS 2023
LIFE OF NOVELS 2023
LIFE OF NOVELS 2023
LIVIO FELLUGA 2024
LIVIO FELLUGA 2024
LIVIO FELLUGA 2024
LIVIO FELLUGA 2024
LIVIO FELLUGA 2024
Italian Red Wines
uIODGISIO
PIEDMONT
PRINCE 2022
REVELLO 2013
Shelter 2021
WAXING - 2022
COSTARIPA 2023
COSTARIPA 2023
DAMILANO 2024
PIUS CAESAR 2024
PIUS CAESAR 2024
PIUS CAESAR 2023
PIUS CAESAR 2024
TRENTINO/ALTO TYROL
ISARCO VALLEY - 2024
ISARCO VALLEY - 2024
RESERVE 2022
SAINT VALENTINE'S DAY - 2021
SAINT VALENTINE'S DAY - 2022
LIVIO FELLUGA 2021
LIVIO FELLUGA 2020
VENETO
FIEF OF ITALY 2020
FIEF OF ITALY 2023
TUSCANY
ANTINORI 2022
SAUVIGNON PETRA 2022
UMBRIA
ARNALDO CAPRAI 2021
ARNALDO CAPRAI 2021
WALK
GAROFOLI - 2023
GAROFOLI - 2020
ABRUZZO
MARINA CVETIC - 2021
MARINA CVETIC - 2020
MARINA CVETIC - 2017
PUGLIA/SICILY
DON CATALDO 2022
FIRRIATO - 2023
TASCA D'ALMERITA - 2021
PLANET - 2023
PLANET - 2022
uIODGISIO
Italian Bubbles
CA' DEL BOSCO – 2020
CA' DEL BOSCO – 2020
CA' DEL BOSCO – SA
BELLAVISTA – 2020
MATTIA VEZZOLA – 2019
MATTIA VEZZOLA – 2019
MATTIA VEZZOLA – SA
MATTIA VEZZOLA – SA
NINO FRANCO – 2024
NINO FRANCO – 2022
NINO FRANCO – 2022
Champagne
TAITTINGER – 2013
BOLLINGER – S.A
PIERRE GIMONNET & SONS – SA
PIERRE GIMONNET & FILS SA
PHILIPPONNAT S.A
AUBRY S.A
AUBRY S.A
LAURENT LEQUART S.A
LAURENT LEQUART S.A
Half Bottles
uIODGISIO
THE BUBBLES
NINO FRANCO – S.A
CA' DEL BOSCO – SA
WHITE WINES
CA'VESCOVO ESTATE – 2024
TRAMIN – 2024
TRAMIN – 2024
LIVIO FELLUGA – 2024
LIVIO FELLUGA – 2024
LIVIO FELLUGA – 2024
LIVIO FELLUGA – 2024
COSTARIPA – 2024
COSTARIPA – 2024
MASTROBERARDINO – 2024
MASTROBERARDINO – 2024
MASTROBERARDINO – 2024
RED WINES
WINGED FORTRESS – 2020
BANFI – 2016
TRAMIN – 2024
SARTORI – 2020
BANFI – 2021
ARIOLA – 2023
COME FOR DESSERT
WAX – 2024
PLANET – 2024
GAROFOLI – 2024
2024
2022
2019
Allergens
1) Crustaceans and products thereof
2) Eggs and egg products
3) Peanuts and peanut products
4) Soy and derived products
5) Milk and lactose and derivative products
6) Nuts
7) Celery and derived products
8) Mustard and derived products
9) Sesame seeds and derived products
10) Sulfur dioxide and sulphites in concentrations greater than 10 mg/kg. 10 mg/l expressed as "SO2"
11) Fish and fish products
12) Lupin and derived products
13) Molluscs and basic and derivative products
14) Cereals containing gluten, wheat, barley, rye, oats, spelt, kamut and their hybridized and conserved strains
