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...for those who love traditional tuscan dishes and other dishes of typical mediterranean cuisine...

QUALITY

he choice of foods that we know the origin and production of is made by selecting from the excellence of regional Italian, seasonal and international produce.
The selection includes, among others, 100% Italian extra virgin olive oil, Parma ham DOP, gorgonzola DOP, pesto alla genovese DOP, capers from Salina, Perini tomatoes from Agro Nocerino, mozzarella "Fior di Latte" from Agérola.

CREDIBILITY

For us, respect and care for our guests is the art of hosting, in which we have always decided to invest more.

TRADITION

The luxury of simplicity: handmade pasta respecting the Italian tradition, fresh fish is synonymous with goodness, but also health and authenticity, the true Mediterranean flavours of pizzas cooked in wood-fired ovens.

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Alberto Cortesi: “When I arrived in Milan, I had nothing but dreams.”

Ability and a spirit of initiative have allowed him to begin on a path in the sixties, in the heart of Milan, that he has pursued with stubbornness and determination.

Today, he owns six restaurants, including CHARLESTON, and continues to believe that the secret of success, in addition to courtesy, commitment and professionalism, is to always be in your place, every day of the year at any time.
Competence, the choice of raw materials, impeccable service and an adequate price are the essential ingredients for a restaurant that meets expectations.

Alongside Alberto Cortesi is his family: Mariuccia, his wife and the children Fabio and Silvia; “Union makes strength.”

Fabio    Silvia    Alberto    Mariuccia

NO MAN, NOT EVEN THE STRONGEST, CAN GO ON ALONE; FAMILY IS EVERYTHING.

- Cortesi family -

IN THE KITCHEN AS IN THE LIVING ROOM, YOU NEED RULES, SKILLS, COMPETENCE, TENACITY AND TEAM SPIRIT.

Pizzas

Our pizzas are prepared with:
"Fior di Latte" mozzarella from Agérola Slow Food (NA), "Perini" tomatoes from Agro Nocerino (Campania), Italian extra-virgin olive oil.

Wholemeal dough is available as an optional extra


  • MARGHERITA

    mozzarella, tomato, oil, basil

  • NAPOLETANA

    mozzarella, tomato, oil, basil, oregano, anchiovies

  • MARINARA

    tomato, oil, oregano, garlic

  • SICILIANA

    tomato, oil, oregano, capers, olives, anchiovies

  • DIAVOLA

    mozzarella, tomato, oil, spicy sausages

  • CHARLESTON

    mozzarella, tomato, oil, egg, artichokes, mushrooms, ham

  • MARGHERITA CON PROSCIUTTO CRUDO

    mozzarella, tomato, oil, basil, raw ham

  • MARGHERITA CON PROSCIUTTO CRUDO E BUFALA

    buffalo mozzarella, tomato, oil, basil, raw ham

  • VEGETARIANA

    mozzarella, tomato, oil, assorted grilled vegetables

  • QUATTRO FORMAGGI

    Selection of 4 mild and strong cheeses,mozzarella, oil

  • PRIMAVERA

    mozzarella, oil, rucola salad, trevisana red salad, fresh tomatoes

  • BUFALA

    Buffalo mozzarella, tomato, oil

  • CALZONE ALLA ROMANA

    Folden over pizza with mozzarella, ham, oil, ricotta mild cheese, anchiovies

  • REGINA

    mozzarella, tomato, oil, ham, champignon mushrooms

  • TIROLESE

    mozzarella, tomato, oil, speck from Trentino PDO, scamorza smoked cheese

  • PARMIGIANA

    mozzarella, oil, ham, Parmesan cheese, eggplant

  • 4 STAGIONI

    mozzarella, tomato, oil, ham, champignon mushrooms, artichokes

  • PROSCIUTTO

    mozzarella, tomato, oil, ham

  • GENOVESE

    mozzarella, Pesto sauce DOP, Stracchino cheese

Focaccia

  • FOCACCIA WITH LARDO IN CONCA AND ROSEMARY

  • FOCACCIA WITH MORTADELLA "BEDOGNI"

    with pistachios of Bronte PDO

  • FLAT BREAD WITH BUFFALO MOZZARELLA

    fresh tomato and basil

  • FOCACCIA WITH TUSCAN PANCETTA

  • FLAT BREAD WITH PARMA HAM

STARTERS

  • Bruschetta with Pachino tomatoes and basil

  • Gran Biscotto cured meats platter

    Baked ham, "Strolghino salami", Pancetta, Coppa, capers, green olives and little burrata

  • Tuscan cured meats platter

    Rigatino (pancetta), Finocchiona, sopressata and lard with hot focaccia

  • Burratina Pugliese d’Andria cheese

  • Buffalo Mozzarella 500 g - for 4 people

  • Parma prosciutto ham and buffalo mozzarella

  • Lardo (type of ham) with hot crostini

  • Tuscan ham

  • Caprese salad with Campana buffalo mozzarella and basil

  • House appetiser

    big crostini with Tuscan sausage, spelt salad, bruschetta with Pachino tomatoes, Tuscan rigatino

  • Dry-salted beef

    with “rucola” salad and Parmesan cheese

FISH STARTERS

  • Peppered mussels

  • Spanish anchovy fillets of the Cantabrian sea with warm crostini and butter

  • Burratina cheese from Puglia with fresh anchovies au gratin

  • Tartare (Tuna, Amberjack or Salmon)

  • Steamed seafood

    (Sicilian red shrimp*, squid, cuttlefish ad mussels)

FIRST COURSES

  • “Gnocchi” small potato dumpling with gorgonzola DOP

  • Spaghetti “Rosa” Reserve Cavalier Cocco

    (Extra virgin olive oil, garlic, chilli, tomato)

  • Chef Raspelli’s Carbonarina

    (Reserve Spaghetti del Cavalier Cocco) with smoked bacon, cream, saffron

  • Tagliatelle with homemade Bolognese sauce

    (With meat sauce)

  • “Pappardelle” pasta Charleston style

    (fresh pasta with tomato, Parmesan cheese, cream)

  • Spaghetti “Cocco” with clams

  • Pasta Reserve Cavalier Cocco with tomatoes sauce, garlic and chilli pepper

  • Linguine Reserve Cavalier Cocco al pesto genovese DOP

  • Homemade Tagliolini pasta with Sicilian red prawns*

GRILL

  • Grilled fillet steak with grilled vegetables

  • Grilled rump steak with roasted potatoes

  • Entrecôte with grilled vegetables

  • Fiorentine beefsteak

    with roasted potatoes (for 2 person)

  • MILANESE BREADED VEAL CUTLET

    with homemade chips

  • Tuscan sausages

    with Tuscan beans, oil, salt, pepper and tomato sauce

  • Mix grill

    (chicken, sausage, beef, veal) with grilled vegetables

  • Grilled mixed vegetables

    with scamorza affumicata (Smoked cheese)

  • Entrecôte in “Charleston Style”

    extra virgin Italian olive oil and capers of Salina

Carpacci

  • “Entrecote” of beef Carpaccio with pesto sauce, pine nuts e parmesan

  • “Entrecote” of beef Carpaccio with rocket and parmesan

  • “Entrecote” of beef Carpaccio with celery, parmesan e mustard

  • Sea bass Carpaccio with extra virgin Italian olive oil

  • “Carpaccio” fresh salmon with capers and anchioves

MEAT OR FISH SLICES

  • Sliced beef “entrecote” with rosemary, black pepper

    and extra virgin Italian olive oil

  • Hot sliced beef “entrecote” with balsamic vinegar

    pine nuts and extra virgin Italian olive oil

  • Hot fresh salmon slices with “rucola” salad

  • Hot sliced beef “entrecote” with parmesan and “rucola” salad

MAIN FISH COURSES

  • Squids fish “Charleston Style”

  • 4 Grilled giant prawns

  • Sea-bass in Mediterranean Style

  • Sicilian red prawns* sautéed with Tuscan beans

  • A great mix of fried calamari, Sicilian prawns*, anchovies and zucchini

  • Tartare (Tuna, Amberjack or Salmon)

CHEESES

  • Cheese board

    Pecorino, caciotta, gorgonzola DOP, taleggio with jams

VEGETABLES

  • Oven-roasted potatoes

  • Shelled Tuscan beans

    (Tuscan extra virgin olive oil, salt and pepper)

  • Spinaches cooked into pan with butter

  • Boiled vegetables

  • Mixed salad

  • Potato chips (homemade)

  • Grilled vegetables

    (eggplant, zucchini, chicory salad)

SALADS

  • Chicken salad

    chicken, green salad and emmenthal

  • ”Niçoise” salad

    tuna, eggs, mix salad, tomatoes, olives, capers

  • “Caesar” salad

    green salad,chicken, Parmesan cheese, fried bread, caesar sauce

  • Salad “Charleston Style”

    cheese, ham, mixed salad

  • Greek salad

    tomatoes, onions, salad, feta cheese, olives, oregano

Dessert

  • Tiramisu made in-house

  • Crème caramel

  • Panna cotta

  • Hot apple pie with cinnamon ice-cream

  • “Historical Recipe” Zuppa Inglese (trifle)

  • Forrest fruits tart

  • Cheesecake with strawberries

  • Grandma’s Cake

  • Chocolate profiterole

  • Dark chocolate cake with whipped cream

  • Sicilian cannoli

  • Cassata siciliana

  • Tuscan pastry

    with Vin Santo, crunchy Tuscan cantucci (biscotti)

ICE CREAMS

  • Homemade gelato with crunchy topping

  • Lemon sorbet with Vodka

  • Green apple sorbet with Calvados

  • Trio of sorbets:

    late-season Ciaculli mandarin, blueberry and mango

  • Almond semifreddo

  • Ice-cream with espresso

  • Classic chocolate truffle

FRUIT

  • Fresh pinapple

  • Strawberries with cream ice-cream

  • Fresh fruit salad

  • Mixed forrest fruits

WIDE SELECTION OF WINES

RESERVATIONS

Internet reservations are accepted only if made two days in advance
(e.g. Monday for Wednesday) to allow time for confirmation.
Please include the first and last name of a contact person (and the company name if the reservation is made on behalf of a company),
a telephone number and fax, the date, time and number of people for whom you intend to book.

Reservations for the same day or the next day
must be made by phone on
+39 02 792631




Notes and special requests





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