English Menu
The Seven Cereals bread is our exclusive production.
For all our recipes we use:
– Beef meat of Pezzata Rossa Italiana from a farm in Val Varaita – Mountains of Piemonte; certified and guaranteed, raised outdoors, fed without GMOs, matured for 15 days (depending on availability, otherwise meat from cattle born, raised and slaughtered in Piedmont).
– Pork and artisanal cured meats from pigs born and reared in Piedmont and from Black Pigs and Borghigiani reared outdoors by the Ciabot farm in Baldichieri d’Asti (where indicated)..
– Mountain cheeses from the Bessè dairy in Val Varaita from cow’s milk from Italian Red Pezzata
– Buffalo cheeses from the Facchi dairy in the Ticino Park
– Eggs from hens raised on the ground by the Fantolino company
– Extra virgin olive oil from Trapani – Az. Agricola Sortino.
– Italian black truffles.
Appetizers/Starters
Mushroom Special (depending on availability)
Breaded and fried porcini mushrooms ꕤ 15
Porcini salad with parmesan flakes ꕤ 15
Veal with Ancient Tuna Sauce 12
Little Piedmontese mixed fry with Ginger and apple puree 12 (bovine offal)
Gazpacho of melon with tongue * and pickled vegetables ꕤ 11
Vegetarian version only Gazpacho and Giardiniera
Crispy eggplant roll stuffed with vegetables and mountain cow cheese ꕤ 11
Warm chicken salad flavored with sage, chestnuts and honey with red pepper cream 12
Beef tongue with Pumpkin fondue, parsley sauce, blue cow cheese drops and ginger in syrup 12
Baked white trout with heart of apple, ricotta and figs, accompanied by toasted Piedmont hazelnut sauce 13,5
Zucchini flowers breaded and filled in with Ricotta and Summer black Truffle ꕤ 13
served with saffron Toma della Val Varaita fondue
Knife chopped veal of Pezzata Rossa with Piedmontese buffalo burratina, hazelnuts and red onion jam 13
Homemade Pasta ❊
Plin with local pork chopped sausage ꕤ 13,5
Little ravioli filled in with cheese and hazelnuts
Agnolotti with three roasts and their restricted sauce 13
(ravioli filled in with three roasts: Red Pezzata Beef, Pork, Rabbit)
Tajarin with Porcini Mushrooms and mountain Butter with Thyme ꕤ 14 Little tagliatelle
Risotto with wild herbs, goat Roccaverano cheese and black summer truffle ꕤ 14
Extra organic Carnaroli from Cascina Ariatta in Nibbia (NO)
Main courses
The three earthenware of Raclette ꕤ ❊ 18
Cow’s milk cheese made from melted raw milk and baked au gratin served in three ceramic bowls with potatoes and:
– Sausage; – Ratatouille; – Porcini and black summer truffle.
Raclette, potatoes, Truffle and Porcini mushrooms ❊ ꕤ 18
Raw milk cow’s milk cheese served melted in a bowl baked in the oven with porcini mushrooms and black summer truffle
Braised Red Pezzata roast veal cooked at low temperature 16
with Barbera red wine, served with a smoked potato timbale
Crispy pork belly cooked in slate 16
Served with Ratatouille, almond sauce and black garlic
Sliced duck breast with chilli honey reduction 19
Served with spinach with raisins, pine nuts and mango sauce
Beef sirloin of Fassona with Porcini glazed with Porto 21
with rustic baked potatoes with summer herbs and lavender (about 180 gr.)
Vegetables Ratatouille ꕤ 4,5
Rustic Baked Potatoes with summer herbs and lavender ꕤ 4
ꕤ Vegetarian dishes available even in a vegetarian version
❊= Frozen foods
For intolerances / allergies, please contact immediately the staff room
House Specials
Available upon reservation:
48h before minimum 2 portions
Fujot Fol!ꕤ 20
Our exclusive invention!
Mountain Cheese Cream of Cow milk to be dipped with warm and cold vegetables, sausage and baked potatoes, in the Fujòt, a terracotta container with a fireplace and a candle to keep the cream warm.
Bagna Caöda 24
Traditional sauce made with anchovies, garlic and extra virgin olive oil, accompanied by fresh vegetables (thistles, Jerusalem artichokes, Belgian salad, white cabbage, radicchio, radish, spring onions, celery, carrots, fennel), and baked (onion, beetroot, caulibower, potatoes, Jerusalem artichoke and peppers). Vegetables available depending on the season.
The real Piedmontese mixed fry 26
Sausage, Frog Legs, Liver, Brain, Sweetbreads, Filoni, Granelle, Slice of Veal, Semolina, Aubergine, Cauliflower, Carrot, Zucchini, Amaretto, Apple served at the table on three courses.
ꕤ Vegetarian dishes available
even in a vegetarian version
❊= Frozen foods
For intolerances / allergies, please contact
immediately the staff room
Dessert
Of our production
Lemon cream with almond and mint crumble 6
Cheesecake with berry coulis 6
Dark chocolate and Zabajone with corn crunchy 6
Chestnut meringue in a glass 6
Apple Tarte Tatin with ice cream 6
with Artisan Ice cream from Torino
Artisan Sorbet with Lemon or ice cream 5
Artisan lemon Sorbet with Cîroc grapes Vodka – France 6
Homemade Ice Cream with Whiskey Single Malt Scotch Cragganamore 6
Dessert wines
Moscato dolce sparkling D.o.c bottle 15
Passito di Favorita “O Drè” Bel Colle glass 3,5 | bottle 21
Tarasco Passito di Arneis Cornarea 2016 glass 6 | bottle 28
Nebbiolo Chinato Cocchi glass 4
Barolo Chinato Bel Colle glass 6
Coffee and Bar
Filtered water 50 cl 50cl 0,60
with regularly checked and cleaned system
Caffè espresso, dek, orzo 2,00
(addition euro 0,50 more)
The, Tisane, Cappuccino 3,00
Cover charge, our bread and service 2,50