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
– 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 valid only for the whole table

Traditional Tasting Menu Euro 42,00

Appetizers
Veal tartare with mountain cheese and veal sausage with hazelnuts

Pasta
Traditional agnolotti with roast gravy

Meat
Braised Pezzata Rossa beef marinated in Barbera with courgette sauce and roasted potatoes

Dessert of your choice

Cover charge, our bread and service 2,50

Appetizers/Starters

Special of the week – depending on availability

Sweet and sour mix with breaded chicken, carrots, courgettes, meatballs and sage 13

Chicken salad on crispy giardiniera (sour vegetables) ꕤ 13

Veal with tuna sauce 13

Courgette flowers in batter stuffed with toma dël làit brusc and ricotta ꕤ 13

Fanfaron starter: aubergine roll with goat’s robiola cheese and mint, roasted pepper stuffed Piedmontese style, friciulin (omelette) with herbs 14

Mixed starter: fresh tomino cheese with red sauce, parsley anchovies and sour vegetables with tomato ꕤ 13

Veal tartare with mountain cheese and veal sausage with hazelnuts 15

Piola starter: fresh tomino cheese with bagnèt rus (red sauce), green anchovies, gianduja appetizer sweet and sour vegetables and tomato, Russian salad (vegetables with mayonnaise) and salami ꕤ 15

Homemade Pasta ❊

Special of the week – depending on availability

Tagliolini with white rabbit ragù with thyme and citrus aromas and cherry tomatoes 15

Tajarin with 30 egg yolks with Bra sausage ragout 15

Risotto Raspberry risotto with goat robiola from Val di Susa ꕤ 14

Traditional agnolotti with roast gravy 15

Plin stuffed with hazelnuts and Bussoleno toma cheese with butter and rosemary ꕤ 15

Main courses

Special of the week – depending on availability

Sliced veal (200g) with rocket cream and flakes of toma cheese 22

The meats are accompanied by roast potatoes

Chèvre Chaud Salad ꕤ 14
Grilled goat’s cheese, sweet and sour vegetables from, tomatoes, croutons, hazelnuts, apples, salad, with or without crispy bacon

Soft and crunchy Black Pork reared in the wild, with berries 18

Braised Pezzata Rossa beaf marinated in Barbera with courgette sauce 18

Citrus confit duck leg with apricot ketchup 19

The Three Raclettes ꕤ 21
(Grilled with cold cuts, baked with potatoes and with potatoes and porcini mushrooms)

not available: Mixed fried beef offal, typical Piedmontese recipe 20

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.