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.
Fanfaron Tasting Menu Euro 43,00 ꕤ
Raw meat carpaccio with snow peas, broad beans, green beans and lemon caramel sauce ꕤ
Asparagus flan, steamed asparagus and flakes of lait brusc cheese ꕤ
Buckwheat fettuccine with round and gentle hazelnut @ and lemon and thyme butter
Soft and crispy black pork cooked in hay with caramelized fennel
Traditional Tasting Menu Euro 45,00
Bra beef sausage @ and round and gentle hazelnuts @ salami, Russian salad, roasted pepper with anchovy ꕤ
Veal with old-fashioned tuna sauce
Plin (small ravioli)* with three meats in roast gravy or on a napkin
Braised beef in Barbera red wine with rosemary mashed potatoes
Cover charge, our bread and amuse bouche 3,00
Appetizers/Starters
Special of the week – depending on availability
–
Asparagus flan, steamed asparagus and flakes of lait brusc cheese ꕤ 12
Fanfaron appetizer: Bra beef sausage @ and round and gentle hazelnuts @ salami, Russian salad, roasted pepper with anchovy, Roccaverano cheese @ ꕤ 13
Fried courgette flowers stuffed with Bussoleno toma cheese and anchovy sauce ꕤ 14
Raw meat carpaccio with snow peas, broad beans, green beans and lemon caramel sauce ꕤ 14
Veal with old-fashioned tuna sauce 15
Homemade Pasta*
Special of the week – depending on availability
–
Plin (small ravioli)* with three meats in roast gravy 15
Buckwheat fettuccine with round and gentle hazelnut @ and lemon and thyme butter ꕤ 13
Giant gnocchi* with wild herbs, gratinated with raclette cheese ꕤ 14
Tajarin* with 30 egg yolks with rabbit ragù and asparagus ꕤ 16
Main courses
Special of the week – depending on availability
–
Soft and crispy black pork cooked in hay with caramelized fennel 17
Breaded veal in breadsticks with vegetable ratatouille 19
Braised beef in Barbera red wine with rosemary mashed potatoes 19
Salad with asparagus, poached egg, Roccaverano cheese @, pollen citronette ꕤ 15
Specialty
Raclette cheese in a pan with salami, veal sausage, smoked cooked ham, potatoes and vegetables ꕤ 20
Cavour’s Finanziera: Cockscombs, chicken giblets, veal giblets, gherkins and mixed mushrooms 20
ꕤ = Vegetarian dishes available even in a vegetarian version
❊ = Frozen foods
@ = Slow Food / Local Presidium
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
Caramel Bonet 7
(creme caramel with amaretti and cocoa)
Peach panna cotta 7
Tarte Tatin with ice cream 8
Hazelnut cake with chocolate mousse 8
Cold zabaglione with cornmeal paste 8
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 1,50
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