reserve

Il Calandrino

“Something delicious for every hour of the day”

Il Calandrino is a casual bistro open all day, every day. Begin your day with freshly baked croissants and pastries prepared by pastry chef Ascanio Brozzetti and a perfectly-pulled espresso made with coffee beans selected and roasted by Torrefazione Giamaica of Verona. The lunch and dinner menu features dishes made with the same ingredients as those used at Le Calandre and includes both seasonal preparations, as well as classics like the Big Max, Max’s take on the hamburger.

Simple, yet tasty


The menu includes a selection of appetizers, pastas, risottos, main courses and desserts. At lunch during weekdays, guests can also choose the “Piatto Unico,” a single plate composed of a starch, a protein and a vegetable, with a small dessert to finish. The dish of the day is written on the chalkboard. All the food served at Il Calandrino is prepared fresh using the best ingredients, many of which are available for sale across the street at the In.gredienti market.

The team

The service, carefully curated by Michela Gobbo together with Alessandro Zanardi, is informal and genuine as the cuisine. The pastry, managed by Rita Chimetto, is run by pastry chef Ascanio Brozzetti, who has worked alongside Max Alajmo for over 10 years. 

Pastry corner


The sweetest part of Il Calandrino, Mamma Rita and Massimiliano’s pastries are prepared fresh daily with the help of pastry chef Ascanio Brozzetti and sous chef Alessandro Pesavento. Light, yet full of flavor, the sweets have a distinctively Italian character: sugar is used sparingly, while butter and milk are often replaced with olive oil and butter. Pan(et)tone, Max’s take on panettone, is emblematic of his pastry program as its made with all-natural ingredients and changes flavor (and color) each month.

Aperitivo

Visitors to Il Calandrino are invited to partake in the typical Italian tradition of the aperitivo: the pre-dinner drink and snacks shared with friends. The aperitivo menu includes Italian cocktails like the American and the Negroni, as well as the Alajmo version of the Sprits, made with Barbaresco Chinato, Fever Tree tonic water and a slice of orange. A glass case on the bar is filled with daily Venetian-style cichetti, or small plates, like baccalà mantecato (whipped saltcod) with fried polenta squares or polpettine (small meatballs) with tomato sauce.

Coffee

Our beans are meticulously sourced by Gianni Frasi, owner of Torrefazione Giamaica Caffè in Verona, and roasted directly over an open flame using a manually operated machine. The result is an aromatic, intense and persistent coffee bean that is immediately recognizable.

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