Menu in English

The classic bread and focaccia are 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 Fassona or Garronese 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 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
– Freshwater fish and eels from Cascina Italia (Ceresole d’Alba)
– Buffalo cheeses from the Facchi dairy in the Ticino Park
– Extra virgin olive oil from Sicilia – Trapani – Az. Agricola Sortino.
– Italian black truffles.
– Due to the limited space at the cash desk, please ask and wait for the bill at the table.Payment will also be settled at the table. Thanks for collaboration.

Tasting Menu

Appetizers
Veal with tuna sauce, capers, anchovies

Egg at 63°C with toma cheese fondue, herb croutons and crispy jerusalem artichokes ꕤ

Pasta
Agnolotti* with Red Pezzata Beef roast with gravy sauce

Meat
Soft and crunchy Black Pork, beetroot foam and potato crackers

Dessert
Bonet (amaretti, pears and chocolate creme caramel)

The choice for the entire table is required (Euro 42 per person)

Appetizers/Starters

Special of the week – depending on availability

Bao with black pork shoulder, parsley sauce with tamarind and almonds 12

The Absolute artichoke ꕤvegan in cooking oil with its cream 13

Veal with Tuna Sauce, capers, anchovies 13

Bagna Caöda with warm vegetables 13

Egg at 63°C with toma cheese fondue, herb croutons and crispy cerusalem artichokes ꕤ 13

Veal tartare with hazelnut cream and Castelmagno D.o.p. 15

Fried beef entrails 18

Homemade Pasta ❊

Special of the week – depending on availability

–

Plin (Little ravioli) filled in with hazelnuts on mountain cheese fondue and poplar mushrooms ꕤ 14

Agnolotti with Red Pezzata Beef roast with gravy sauce 14

Piedmontese Boiled beef Ramen 17
(with tajarin*, egg, head, tongue, muscle and chicken)

Risotto with smoked beetroot and cow’s milk blue cheese ꕤ 14

Main courses

Special of the week – depending on availability

…from our restaurant L’Acciuga bistrot:
Sturgeon fillet with soy caviar, bergamot and broccoli mousse 22

Braised Red Pezzata roast veal with Barbera red wine, artichokes 20

Soft and crunchy Black Pork, beetroot foam and potato crackers 20

Prussian beef diaphragm steak with hollandaise sauce and sweet and sour radicchio 20

Raclette in four flavors ꕤ 23
(and different textures: with artichokes, smoked ham and goose mortadella)

ꕤ Vegetarian dishes available  even in a vegetarian version

❊= Frozen foods

For intolerances / allergies, please contact  immediately the staff room.
Or click here to know all the allergens present in our dishes.

Due to the limited space at the cash desk, please ask and wait for the bill at the table.Payment will also be settled at the table. Thanks for collaboration.