Cicchetti summer menu

San Carlo Cicchetti re-interprets the delightful Venetian culinary custom of cicchetti

By Lee Isherwood | Last updated 16 August 2016

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It pains me to say that I’ve not been to San Carlo Cicchetti for quite some time, so when the opportunity came to have a taste of things to come I cancelled my afternoons meetings and settled in for course after course.


San Carlo Cicchetti re-interprets the delightful Venetian culinary custom of cicchetti – delicious small plate dishes to share or eat alone and after trying near on every dish from the new summer menu I can attest whole heartedly to the sheer quality on offer.

Marcello Distefano, managing director of the family-owned, independent San Carlo Group said:
“Cicchetti is a concept close to our hearts, when we opened it was a dining concept new to the city; it’s thrilling to see how people have embraced it and is the blueprint for much of our current and future expansion, Cicchetti Doha, for example, which opened this month and is already off to a flying start.


Most of all it’s wonderful to see people enjoying and sharing our passion for food – Cicchetti is all about celebrating the best in seasonal Italian ingredients and authentic regional dishes, many of which we hope will be new to the city. From the simple comforts of Spaghetti alla Cibolla using monks beard from Tuscany, which takes 24 hours to come together to our broad bean mint and basil on grilled bread with rare salted mature ricotta from southern Italy, it’s all about detail and taste.”

What Marcello and the team have created for the summer menu is nothing short of brilliant, fresh dishes full of flavour, hearty dishes (for the Manchester summer,) dishes with combinations completely new to even the most seasoned food connoisseur yet all completely authentic and passionately Italian.

As the Group looks to expand San Carlo Cicchetti further afield, diners in Manchester can look forward to enjoying new summer dishes – wintery dishes make way for lighter, simple cooking while staying true to San Carlo Chicchetti’s philosophy – attention to detail and the best ingredients rule.

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New Summer dishes include:
Carpaccio of beef marinated in red wine with artichoke and beetroot dressing
Beef Calabrese with Sicilian tomato tartare and Stracciatella (the creamy part of burrata) from Puglia
Cod Sapporo – Venetian cod dish marinated for 48 hours with red onion, brown sugar, white wine vinegar
Spaghetti alla Cipolla – 24 hours in the making, a traditional comfort food with onion and monks beard from Tuscany
Pan fried scallop with pea and mint risotto
White radicchio salad with vinagrette, Italian eggs, bacon and red onion
Mashed broad bean, parmesan, mint and basil on grilled bread with matured salted ricotta from Southern Italy
Black salt baked seabass – whole fillet with peppercorns, lemon and parsley
Cicchetti is open every day of the year, for it’s popular Great Cicchetti Breakfast through to dinner. At San Carlo Cicchetti attention to detail is everything. All dishes are made on the premises using the best ingredients, many of which are sourced and flown in from across Italy.

Reservations not required but for table bookings after 6pm call San Carlo Cicchetti: 0161 839 2233

For more about San Carlo Group visit