The restaurant 5 Campanili in Busto Arsizio’s specialties and traditional dishes
Unmistakable flavours from starter to dessert
The Ristorante 5 Campanili in Busto Arsizio is an enchanting place where traditional cuisine and Lombard cooking come together in surprising creations, delighting with every bite.
The menu follows the seasons and changes periodically to showcase the finest ingredients, while the historic dishes that helped shape our identity remain on offer.
Among the highlights are refined dishes such as scallop tartare with dried fruit and datterino tomatoes, rice pasta parcels with king crab, roasted sea bass with Iberian chorizo, lobster Milanese, and curried 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 featuring more than three hundred and fifty Italian and international wines, alongside a carefully curated collection of whisky, cognac, Calvados and fine spirits.
Our Menu
"Cooking is an art; all arts require patience" Curnonski
Starters
Six-flavour king prawn tails: soufflé, coconut breading, tempura, potato threads, kataifi pastry and Thai bread, all fried. 1-2-3
Crispy octopus with cocoa butter, tomato gel, caper powder, and a small samphire salad 1-3-4
5 Jotas Pata Negra ham with warm crushed potatoes and spicy sausage crumbs 12
Goose foie gras medallion with fig preserves, mixed greens with fig vinegar and homemade brioche 1-8-12
Our take on ceviche with pink prawns, king prawns, tuna, scallop, salmon, sea bass, orange juice, sake, mirin, yuzu, soy, currants and sesame seeds 2-4-6-8-11-12-14
Our raw seafood platter: pink prawns, langoustine, king prawn, scallop, mini tuna tartare, egg, tomato gel 2-4-14
Piedmontese Fassona beef tartare with Parmesan shavings, mustard and fried egg yolk. 1-3-8-10-12
Whipped salt cod, potato and ginger cream, red onion compote, crispy coral tuile 1-2-3-4-7-12-14
Pasta
Scialatielli with the catch of the day, prawns, cuttlefish, calamari, mussels, three tomatoes and basil 1-2-3-4-8-9-12-14
Gricia-style macaroni with artichokes, guanciale and whipped Pecorino Romano 1-7-12
Gragnano paccheri with three tomatoes: passata, fresh and confit, with basil, tossed with Parmesan 1
Guitar-cut spaghetti tossed with shellfish bisque, steamed crab quenelle and concassé tomato 1-2-3-4-8-12-14
Candele pasta with Norcia sausage ragù and strands of Pecorino Romano 1-7-12
Cannelloni filled with white fish and cow’s milk ricotta, scented with lemon, with courgettes and carrots in a creamy diced sauce, topped with crispy potato threads 1-2-4-7
To receive the handmade Vietri ceramic plate, you must order: 1 starter or 1 main course, the cannelloncini, and 1 dessert
Fish
Our seafood fritto misto: king prawns, squid, prawns, scallops, sea bass and cuttlefish, with courgette ribbons and seasonal vegetables. 1-2-4-7-12-14
Catalan-style seafood salad: lobster, European lobster, large prawns, meat only, datterino tomatoes, basil on a bed of lamb's lettuce with fresh, marinated onion 2
Our fish soup with fish stock and bisque, squid, cuttlefish, mussels, cherry tomato and basil 2-4-14
Pan-seared calamari, prawns, mussels, cardoncelli mushrooms, coconut milk, tom kha, lemongrass, katsuobushi 2-4-6-8-11-12-14
Steamed sea bass carpaccio, served on baby spinach with tomato strands, Taggiasca olive crumbs and scattered almonds 4-8
The sea, grilled on the griddle: king prawns, baby cuttlefish, squid*, tentacles, mixed sesame, Datterini tomatoes, potatoes and crispy fried strands 2-4-11-14
Raw tuna rolls stuffed with king prawns and assorted sesame seeds, served with Mediterranean sauce made with datterino tomatoes, basil, nuts, sun-dried tomato pesto, capers, anchovies, olives and Corinth raisins 2-4-8-11-14
Meat & Appetizers
Oven-roasted Sardinian lamb, deboned and pan-fried with its cooking juices and crispy artichokes 12
Grilled Irish beef tagliata with roast potatoes
Cardoncelli mushrooms Milanese-style, coated in Thai bread crumbs, with curry and mango mayonnaise 1-3-10-12
Red wine-braised beef cheek, served with its sauce, salmì*, and a crispy Storo polenta crouton 1-12
For those who don’t eat meat or fish: beetroot cube cooked sous-vide (yuzu, mirin, soy), celeriac cream and black kale chips with oriental seeds 6-8-11-13
Desserts
A masterpiece by chef Alain Ducasse: crumbled meringue base, Vignola duroni cherries confit, vanilla cream gelato, cherry sorbet and confit cherry coulis. 2
Meringue mille-feuille layered with strawberries and French crème Chantilly. 2-5
The Superb: white chocolate mousse blended 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 tossed in their own coulis, mini meringues, siphon-piped zabaglione and fiordilatte gelato.2-5-14
Our take on the famous tarte tatin, served with vanilla ice cream.2-5-14
The warm, crisp puff pastry cage enclosing
a scoop of chocolate ice cream on a bed of chocolate mousse, custard and ribbons of warm melted chocolate. 2-5-14
Giant macaron filled with white chocolate ganache, berry coulis, fresh blackberries and raspberries. 2-5-6
Creole sundae: chestnut cream base, vanilla ice cream, strands of melted chocolate, swirls of French chantilly cream scented with tonka beans, and a sprinkling of cacao nibs. 2-5-14
Pavé of four 75% chocolate Cru varieties, among the finest in the world: Venezuela > Porcelana, Cusco > Peru, Colorados > Ecuador, Xoconuzo > Mexico. 5-14
The “Liégeois” sundae, a Parisian café classic, with pastry cream, chocolate ice cream, melted chocolate, espresso and French chantilly cream. 2-5-14
Four-cru 75% chocolate pavé, featuring some of the world's finest: Venezuela > Porcelana, Crusco > Peru, Colorados > Ecuador, Xoconuzo > Mexico. 5-14
Lemon sorbet with vodka
Cherries sautéed with a hint of sour cherry juice, served with fiordilatte gelato and crispy pastry
Coconut sorbet with fresh pineapple and white rum
Three sorbets served in individual cups: passion fruit, mango and mandarin
Vanilla ice cream drizzled with Dark Passion liqueur chocolate. 2-5
Clementine mandarin sorbet with Varnelli mandarin liqueur
Recommended wines by the glass
Passito di Noto - Sicily - Planeta - 2024
Dorato Moscato Passito - Abruzzo - Garofoli -2024
Dindarello Moscato - Veneto - Maculan - 2024
Torcolato - Veneto - Maculan - 2022
Barolo Chinato - Piedmont - Ceretto - N.V.
Madoro - Veneto - Maculan - 2019
Water, coffee and other services
VAT and service included
Table accessories
S.Pellegrino mineral water
Acqua Panna natural mineral water
Lavazza coffee blend
*frozen
French White Wines
BOURGONE
Famille Brocard 2024
SAMUEL BILLAUD 2024
LOIRE ~~~
Demaine Vacheron 2024
Michel Laurent 2023
Michel Laurent 2023
Michel Laurent 2023
PROVENCE
Gassier 2024
Gassier 2024
Italian White Wines
TUSCANY/UMBRIA
ANTINORI 2024
ABRUZZO
Marina Cvetic 2023
MASCIARELLI 2024
CAMPANIA
Mastrobernardino 2025
Mastrobernardino 2025
Mastrobernardino 2025
SICILY
Tasca d'Almerita 2023
Tasca d'Almerita 2024
Planeta 2023
Planeta 2023
Planeta 2024
Planeta 2025
SARDEGNA
CAPICHERA 2023
ARGIOLAS 2025
ARGIOLAS 2025
ARGIOLAS 2025
PIEDMONT
Damilano 2024
CERETTO 2025
LOMBARDY
COSTARIPA 2024
OTTELLA 2025
OTTELLA 2025
ALTO ADIGE
VALLE ISARCO 2024
VALLE ISARCO 2024
VALLE ISARCO 2024
VALLE ISARCO 2024
VALLE ISARCO 2024
VALLE ISARCO 2024
S.VALENTIN S.M.A 2024
S. VALENTIN S.M.A. 2024
TRAMIN 2024
J.HOFSTATTER 2025
J.HOFSTATTER 2025
J.HOFSTETTER 2025
J.HOFSTETTER 2025
FRIULI VENEZIA GIULIA
JERMANN 2023
VENICA 2024
VENICA 2024
VIE DI ROMANS 2024
VIE DI ROMANS 2024
LIVIO FELLUGA 2022
JERMANN 2025
JERMANN 2025
JERMANN 2025
JERMANN 2025
Italian Red Wines
uIODGISIO
PIEDMONT/GARDA
PRINSI 2022
REVELLO 2013
ABRIGO 2021
COSTARIPA 2023
COSTARIPA 2023
DAMILANO 2024
PIO CESARE 2024
PIO CESARE 2024
PIO CESARE 2023
PIO CESARE 2024
ALTO ADIGE / FRIULI VENEZIA GIULIA
VALLE ISARCO - 2024
VALLE ISARCO - 2024
SANCT VALENTIN 2022
SANCT VALENTIN - 2021
SANCT VALENTIN - 2022
LIVIO FELLUGA 2020
JERMANN 2022
VENETO
FEUDO D’ITALIA 2020
FEUDO D’ITALIA 2023
TUSCANY
ANTINORI 2022
ANTINORI 2024
ANTINORI 2022
ANTINORI 2022
SAUVIGNON PETRA 2022
UMBRIA
ARNALDO CAPRAI 2021
ARNALDO CAPRAI 2021
MARCHE
GAROFOLI - 2023
ABRUZZO/CAMPANIA
MARINA CVETIC - 2021
MARINA CVETIC - 2019
MARINA CVETIC - 2017
MASTROBERARDINO 2020
PUGLIA/SICILY
TORREMARESCA 2023
TORREMARESCA 2024
PODERE DON CATALDO 2022
TASCA D'ALMERITA - 2021
PLANETA - 2021
PLANETA - 2023
uIODGISIO
Italian Sparkling Wines
CA' DEL BOSCO 2016
CA’ DEL BOSCO – 2020
CA’ DEL BOSCO – 2020
CA’ DEL BOSCO – S.A
CA' DEL BOSCO S.A
BELLAVISTA – 2021
MARCHESI ANTINORI S.B/25
OTTELLA N.V.
OTTELLA
MATTIA VEZZOLA – S.A
NINO FRANCO – 2024
NINO FRANCO – 2022
NINO FRANCO – 2022
Champagne
TAITTINGER – 2013
MOET CHANDON 2015
BOLLINGER – S.A
PIERRE GIMONNET & FILS – S.A
PHILIPPONNAT S.A
AUBRY S.A
AUBRY S.A
LAURENT LEQUART S.A
LAURENT LEQUART S.A
LAURENT LEQUART S.A
LE MESNIL S.A
LAURANT LEQUART
WILLIAM SAINTOT
Half Bottles
uIODGISIO
THE BUBBLES
CA’DEL BOSCO – SB.2026
WHITE WINES
TORMARESCA – 2025
CALAFURIA 2025
J.HOFSTEATTER - 2025
COSTARIPA – 2024
MASTROBERARDINO – 2025
MASTROBERARDINO – 2025
MASTROBERARDINO – 2025
RED WINES
ROCCA ALATA – 2022
TRAMIN 2024
SARTORI – 2023
BANFI – 2024
ARIOLA 2023
LIVIO FELLUGA – 2023
TRAMIN 2024
NADARIA 2025
DESSERT WINES
CERETTO – 2024
PLANETA – 2024
GAROFOLI – 2024
MACULAN – 2024
MACULAN – 2019
Allergens
- cereals containing gluten, namely wheat, barley, rye, oats, spelt, kamut, their hybridised strains and products thereof
- crustaceans and products thereof
- eggs and products thereof
- fish and products thereof
- peanuts and products thereof
- soybeans and products thereof
- milk and products thereof (including lactose)
8. tree nuts
9. celery and products thereof
10. mustard and products thereof
11. sesame seeds and products thereof
12. sulphur dioxide and sulphites
13. lupin and products thereof
14. molluscs and products thereof
