It would seem Summer is the season of change at San Carlo Group as this month we also introduce a new menu at our San Carlo restaurants nationwide.

Using the finest produce flown in from the markets of Milan, our Group Executive Chef, Filippo Pagani, and his experienced kitchen team have developed meat and grill dishes and seafood specials – combining main ingredients with seasonal vegetables, herbs and fruits.

New creations include:

• Nodino di Vitello Burro e Salvia, Veal cutlet specially imported from Tuscany and cooked in butter and sage.
• Abbacchio Ligure, Baked rack of lamb with red wine and mixed herbs.
• Pappardelle Cipriani ‘Alla Piemontese’, Famous Cipriani pasta ribbons, sauteed with porcini mushrooms, garlic, parsley butter, Parmesan shavings and drizzled with truffle oil.
• Branzino al Sale, Baked salted and crusted whole sea bass, flamed with vodka (Special).

A selection of Grills, cooked using charcoal and wood, are also a new addition. Chateaubriand Steak (28 day aged) served with a Bearnaise sauce and 35 day dry aged Ribeye, Sirloin and T-Bone steaks now sit alongside old favourites on our extensive San Carlo menu.

A feature dish on the Florentine Grill is the Tomahawok Steak (for two), a large bone-in steak with a big, rich flavour – one of the rarest and most expensive steaks from the USA.
Filippo Pagani said: “Every chef enjoys creating dishes to mark a new season. We use the freshest ingredients and produce of the highest quality so every mouthful is divine!”

The Summer menu is now being served in San Carlo Manchester, Birmingham, Liverpool, Leeds, Bristol and Leicester.

We’ve been enjoying the lighter nights, sunshine and all the fresh ingredients that the new season brings and our chefs have been working hard in the kitchen developing menus to reflect the warmer months.

Using the finest produce flown in from the markets of Milan, delicious, light and colourful dishes bring a taste of the Italian Spring and Summer to your plate – and a burst of flavour to every mouthful.

Our experienced kitchen team have expertly matched seasonal vegetables, salads and fruits such as asparagus, green beans, peas, chicory, watercress, lemons and apricots and combined them with main ingredients from crab, mackerel and sardines to lamb and pork.

The new Spring/Summer menu will be available from 1st May – and it’s so enticing we can’t guarantee you won’t want to try everything! 

Chef Simon Rogan, Radisson Blu Edwardian Manchester general manager Stephen Miles and San Carlo Group’s Carlo and Marcello Distefano were awarded for their ‘exceptional achievements’ at a ceremony at the Northern Bar & Restaurant Show in Manchester yesterday ..Read more.

The Distefano family has built a global restaurant empire from its adopted Manchester home town. But instead of being blinded by the lights of big schemes and paparazzi flashes, smaller concepts are taking the lead. Nick Johnstone speaks to managing director Marcello Distefano…

Leicester’s popular San Carlo restaurant in Granby Street celebrated its 10th anniversary with a sumptuous luncheon for more than 60 guests including the city’s Lord Mayor, Councillor Colin Hall.

A massive traditional Italian birthday cake with cream patisserie, fresh fruit and Chantilly cream was the highlight of the magnificent buffet featuring more than 20 authentic fish, meat and vegetable specialties.

Manager Fabio Vassallo together with Proprietor Carlo Distefano and his sons Marcello and Alessandro welcomed guests from Leicester’s business, commercial and academic communities to the event which included a prize draw for two tickets to one of Leicester Tigers major games in 2011.

San Carlo is one of seven restaurants in the rapidly expanding award-winning San Carlo Group which was founded by as a family business more than 16 years ago.

Other venues include Birmingham, Bristol, Manchester, Liverpool, Leeds and London under the brand name Signor Sassi.

In 2009, San Carlo signed an agreement with the giant Americana Group to take the Signor Sassi brand to the Middle East and the first Signor Sassi restaurant was launched in Kuwait in August of that year.

There are plans to open further restaurants in more than 22 countries throughout the Middle East and North Africa, as well as in Beirut and Bangkok.

All San Carlo restaurants are open 365 days a year from 12 noon until late.