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 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
– 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 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.

Appetizers/Starters

Breaded and fried artichokes ꕤ 14

Veal with Ancient Tuna Sauce 13

Fry of bovine offal with Pumpkin and Thyme puree 12

Red pepper and cardi Flan with traditional Bagna Caöda (oil, garlic and anchovy sauce) and cabbage strips 13

Beef tongue with soft foie gras and rennet apple and mint jam 13

Poché egg, mountain cheese fondue with Jerusalem artichoke chips and croutons ꕤ 13

Crispy veal tripe on smoked aubergine and Pecorino cheese cream 12

Knife chopped veal of Fassona with fermented Red cabbage salad and three consistencies of Castelmagno Cheese 14

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)

Artisanal Gnocchi with Pumpkin, drops of Blue cheese and crunchy hazelnut ꕤ 13

Risotto with braised Artichokes with marjoram and their cream ꕤ 13
Extra organic Carnaroli from Cascina Ariatta in Nibbia (NO)

Main courses

The three earthenware of Raclette ꕤ ❊ 18
About 25 minutes for the cooking and the gratin
Cow’s milk cheese made from melted raw milk and baked au gratin served in three ceramic bowls with potatoes and:
– Sausage; – Pumpkin and Rosemary; – Artichokes.

Braised Red Pezzata roast veal cooked at low temperature 17
with Barbera red wine, served with a shallot and rosemary potato timbale

Soft and crunchy of Black Pork and almonds cooked in slate 19
Served with glazed onions and cedar sauce

Sliced duck breast glazed with honey and chilli, with mandarin powder and sour chicory 21

Beef sirloin of Fassona in hazelnut and mustard crust with Castelmagno cheese fondue and Artichokes 23
with rustic baked potatoes (about 180 gr. of Sirloin)

ꕤ Vegetarian dishes available  even in a vegetarian version

❊= Frozen foods

For intolerances / allergies, please contact  immediately the staff room

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.