Chianti Ristorante

June is here, and so are new reasons to come in.

New specials, new shapes, and a mango dessert that makes the most of the season. This month at Chianti is one worth showing up for.

[new menus, suppli al pomodoro, doppio ravioli, mango tart, mango crostata]

May’s specials are coming off the menu this Sunday. If you haven’t tried them yet, now is the time:
🌿 Crostini ai Piselli
🥟 Agnolotti al Pollo Confit
🥭 Panna Cotta al Mango

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From Piedmont, to our kitchen, to your table.

Agnolotti al Pollo Confit: small parcels of slow-cooked confit chicken, folded by hand every morning and finished in a garlic cream sauce. Available only till Sunday. This is your last chance 🍝

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Last chance to get your hands on our May specials.
Four wine cocktails, and not much of May left to try them. Come in before the month is out 🍷
🌅 Tuscan Sunset — red wine, orange juice, grenadine
🌿 Mint Royale — sparkling wine, mojito syrup, fresh mint
🍓 Berry Blush — white wine, cranberry, fresh lime
🍉 Melon Merlot — red wine, watermelon, fresh mint

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Five pastas, good luck choosing!

🍋 Linguine B***o e Gamberi: prawns, lemon butter, garlic and chilli
🌿 Ravioli Del Chianti: handmade, spinach and ricotta, butter and sage
🥟 Agnolotti al Pollo Confit: confit chicken, hand-folded, garlic cream (available only till the end of May!)
🍝 Fettuccine Rosata: bell peppers, sun-dried tomatoes, tomato cream
🫙 Cannelloni: spinach ricotta or chicken, baked in tomato sauce with mozzarella

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Hand-folded. Slow-cooked. Very much worth it.

Agnolotti al Pollo Confit: Piedmont’s pinched parcels, filled with confit chicken and finished in a garlic cream sauce.

May’s pasta special. Come in before it’s gone!

[non veg dishes, chicken dishes, hand made pasta, handcrafted pastas in bangalore]