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, puff pastry strings, fried 1-2-14
Cantabrian Sea anchovies on parmesan foam, savoury shortcrust pastry wafer and salsa verde 2-11
Grilled octopus on hummus with confit cherry tomatoes, sultanas, basil sauce, and crispy sesame chips. 9-13-14-9
Japanese-style octopus balls, tokoiaki, with sauce. 13-14
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 topped with cherry tomatoes, vegetables, currants, olives, chopped dried tomatoes and anchovies, and basil. 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, pulp only, fresh and confit cherry tomatoes, basil. 1-13-14
Tagliardi sautéed with crotino, cheese from the Cuneo caves with truffle and porcini mushrooms 14-5
Sicilian-style paccheri with anchovies, confit tomatoes, raisins, squid strings, capers, pine nuts, chili pepper, lemon zest, and mint 6-14-13-11
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, pink prawns, king prawns, calamari, scampi, scallops, snapper, meagre, courgette threads and flowers 1-5-11-14
Lobster, crayfish, prawns, pulp only, Catalan interpretation, datterino tomatoes, basil on valerian 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 allemon gras, and katsuobushi. 1-11-13
Hot sea bass carpaccio fillets, baked in the oven, served with baby spinach, concasseed datterini tomatoes, Taggiasca olives, and scattered almonds. 6-11
The sea, grilled on the grill, prawns, cuttlefish, calamari, tufts, 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. 1-3-5-11
From an ancient Ligurian/Provençal recipe, stockfish fillet in brandade creamed with milk, potatoes and extra virgin olive oil, as if it were a velvet
Meats and Delicacies
French pre-salted kid goat, Normandy, baked in the oven, boned, pan-fried with cooking juices on sautéed ecrasé potatoes.
Grilled Uruguayan beef escalope (200g cut) with pan-fried potatoes
Beef cheek braised in Bonarda, Storo polenta and green sauce 5-14
Purple artichokes cooked whole in oil and white wine served with string vegetables
Dessert
From a collaboration with the great chef Alain Ducasse: on a base of crumbled meringue, confit Vignola Duroni cherries, Tahitian vanilla ice cream, cherry sorbet that blend together, and sprinkled with confit cherry coulis. 2-5
Meringue millefeuille with chopped strawberries and Chantilly cream in two delicious layers. 2-5
The superb, a dessert with a great explosion of flavors, white chocolate mousse emulsified with goat's yogurt, coconut milk and passion fruit, semi-liquid chantilly, blackberries and raspberries with delicate drops of their coulis, tonka bean powder sprinkled on top. 5
The delicate Italian strawberries arriving daily, flavoured with their coulis sauce, softened by homemade meringues and tufts of raw zabaglione siphon
they make you greedy and a scoop of fiordilatte ice cream melts delicately.2-5-14
Our take on the famous tarte tatin served with Tahitian vanilla ice cream. 2-5-14
The crispy and warm puff pastry cage, just made, contains
on a chocolate mousse base with custard, a
Scoop of chocolate ice cream, cru Trinidad, on top of gentle threads of warm melted chocolate. 2-5-14
Our interpretation of the classic Ligeois sundae, famous throughout Paris, with custard, chocolate ice cream,
Melted chocolate poured, espresso coffee, Chantilly swirls finish. 2-5-14
Giant "macaron" model, with a small ball of ganache in the center covered with raspberry coulis, and a crown of fresh raspberries and blackberries inside. 5-6
Creole cup: chestnut base, Tahitian vanilla ice cream, melted chocolate, cantilly tufts
with the scent of tonka beans, scattered cocoa nibs. 5-2-14
Sorrento lemon sorbet with vodka (for those who want, a sprinkling of Sichuan pepper)
The Pavè with four Crus of 75% chocolate, among the best in the world. Venezuela > Porcelana, Cusco > Peru, Colorados > Ecuador, Xoconuzo > Mexico
The soft, praline-coated babà brioche filled with almond ice cream and almond foam siphon
Green apple sorbet with calvados
The three sorbets in their glasses,
passion fruit, mango, citrus fruits
A suggestion for those with a sweet tooth:
Our fresh Tahitian vanilla ice cream drizzled with dark passion chocolate liqueur. 2-5
Clementine mandarin sorbet, freshly squeezed juice, with Varnelli mandarin liqueur
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 - Cabernet - Marzemina - 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
Garofoli 2024
Garofoli 2024
Garofoli 2024
ABRUZZO
Marina Cvetic 2023
Marina Cvetic 2023
CAMPANIA
Mastrobernardino 2024
Mastrobernardino 2024
Mastrobernardino 2024
Feudi SA
SICILY
Tasca d'Almerita 2023
Tasca d'Almerita 2024
Firriato 2024
Planet 2024
Planet 2023
Planet 2023
Planet 2024
Italian Red Wines
uIODGISIO
PIEDMONT
ORLANDO SHELTER - 2018
GIACOMO BOLOGNA - 2022
WAXING - 2022
WAXING - 2022
WAXING - 2022
TRENTINO/ALTO TYROL
ISARCO VALLEY - 2022
ISARCO VALLEY - 2022
TRAINING -
TRAMIN - 2022
SAINT VALENTINE'S DAY - 2022
SAINT VALENTINE'S DAY - 2021
SAINT VALENTINE'S DAY - 2022
TUSCANY
PETRA - 2022
WALK
GAROFOLI - 2023
GAROFOLI - 2020
ABRUZZO
MARINA CVETIC - 2021
MARINA CVETIC - 2020
MARINA CVETIC - 2019
MARINA CVETIC - 2017
SICILY
FIRRIATO - 2023
TASCA D'ALMERITA - 2021
PLANET - 2023
PLANET - 2022
uIODGISIO
Italian Bubbles
CA' DEL BOSCO – 2016
CA' DEL BOSCO – 2020
CA' DEL BOSCO – 2020
CA' DEL BOSCO – SA
BELLAVISTA – 2020
BELLAVISTA – 2020
MATTIA VEZZOLA – 2019
MATTIA VEZZOLA – 2019
MATTIA VEZZOLA – SA
MATTIA VEZZOLA – SA
NINO FRANCO – 2024
NINO FRANCO – 2022
NINO FRANCO – 2022
Champagne
MOËT & CHANDON – 2013
TAITTINGER – 2013
BOLLINGER – S.A
PIERRE GIMONNET & SONS – SA
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
TRAMIN – 2022
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 soy-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
