Menu in English
The classic 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 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) and by Salumificio Val Pellice
– Mountain cheeses from the Bessè dairy in Val Varaita from cow’s milk from Italian Red Pezzata
– Salumificio Sapienza di Bra (CN): Piedmontese breed bovine sausage from Bra
– 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.

The menu is mandatory for the entire table and is a choice
Traditional Tasting Menu Euro 42,00
Appetizers
Veal with old-fashioned tuna sauce
Pasta
Plin (small ravioli)* with three meats in roast gravy or on a napkin
Meat
Roasted in red Barbera wine with crushed potatoes and leek
Fanfaron Tasting Menu Euro 42,00 ꕤ
Piola appetizer: tongue, fresh cheese with herbs, anchovies with parsley and garlic, vegetable salad with mayonnaise and tuna and salami
Fanfaron appetizer: Pumpkin flan with toma fondue, roasted pepper with bagna càuda, traditional cabbage capunèt with sausage
and one dish of your choice between:
Chestnut ravioles* (gnocchi), alpine butter and mountain cheese foam
or
Free-range black pork belly, its stock and sweet and sour vegetables
Cover charge, our bread and service 3,00

Appetizers/Starters
Special of the week – depending on availability
Breaded and fried artichokes 16
Pumpkin and leek flan with roasted artichokes and blue toma from the Susa Valley ꕤ 14
Veal tongue with stewed chicory, our rubra and horseradish mayonnaise 14
Veal with old-fashioned tuna sauce 15
Piola appetizer: tongue, fresh cheese with herbs, anchovies with parsley and garlic, vegetable salad with mayonnaise and tuna and salami 15
Raw veal with hazelnut mayonnaise, veal sausage with caramelized onion and carpaccio 15
Fanfaron appetizer: Pumpkin flan with toma fondue, roasted pepper with bagna càuda, traditional cabbage capunèt with sausage ꕤ 15

Homemade Pasta*
Special of the week – depending on availability
Traditional agnolotti with roast gravy 15
Plin stuffed with hazelnuts and Bussoleno toma cheese with butter and herbs ꕤ 15
Plin (small ravioli)* with three meats in roast gravy or on a napkin 15
Tajarin* with 30 egg yolks with chicken liver ragù and blue cheese drops 15
Chestnut ravioles* (gnocchi), alpine butter and mountain cheese foam ꕤ 15
Sour milk cheese risotto with pears and black truffle ꕤ 20

Main courses
Special of the week – depending on availability
Cavour’s Finanziera: Cockscombs, chicken giblets, veal giblets, gherkins and mixed mushrooms 20
Free-range black pork belly, its stock and sweet and sour vegetables 18
Roasted in red Barbera wine with crushed potatoes and leek 20
Bagna Càuda with raw and cooked vegetables, raw veal and egg 26
(traditional garlic, olive oil and anchovies sauce)
Specialty
Raclette cheese in a pan with salami, veal sausage, smoked cooked ham, potatoes and vegetables ꕤ 20
Mixed fried beef offal, typical Piedmontese recipe with battered vegetables, apples, amaretti, semolina (on three courses) 35
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.

Dessert
Of our production
Our Tarte Tatin in a pan (green apple spaghetti with cinnamon and pink pepper, mou, baked puff pastry and ice cream) 8
Creamy chocolate Bonet with coffee sbrisolona, amaretto and caramel 8
Hazelnut cake with chocolate mousse and nougat cream 8
Eggnog with corn biscuits 8
Zabaglione, cocoa crumble and salted almonds, physalis and black truffle 10
Cheese and passito, raisin sweet wine 8

Dessert wines
Moscato Piemonte D.o.c. bottle 22
Passito di Malvasia “Passi di Gio” L’Autin (invecchiato in botti di pietra di luserna) glass 8
Tarasco Passito di Arneis Cornarea 2016 ¤ glass 8
Nebbiolo Chinato Cocchi glass 5
Coffee and Bar
Filtered water 50 cl 50cl 1,00
with regularly checked and cleaned system
Caffè espresso, dek, orzo 2,50
(addition euro 1,00 more)
The, Tisane, Cappuccino 3,00
Cover charge, our bread and service 3,00