Our menu

Crudo di parma 24 months 'galloni' with buffalo mozzarella cheese

Seasoned lard and red onion jam

Salami and gorgonzola

Truffled mortadella

Brisaola chiavennasca with parmesan shavings

Mature and fresh cheeses with jams

Pumpkin flan with taleggio cheese fondue

Roman-style puntarelle with anchovy dressing and pecorino cheese

Beet carpaccio with goat cheese mousse and pink grapefruit

Artichoke salad with parmesan shavings

Pumpkin risotto with taleggio cheese fondue

Risotto with castelmagno cheese and nebbiolo wine

Artichoke risotto

Tagliatelle with braised beef sauce

Spaghettoni cacio e pepe

Pappardelle with venison ragout

Duck breast with orange in sous vide cooking

Beef tartare with parmesan shavings

Boneless stuffed guinea fowl and vegetable side dish

Braised beef with potatoes

Sea bass fillet with seasonal vegetables

Galletto vallespluga cooked sous vide with potatoes

Carpaccio of Piedmontese fassona with gorgonzola fondue and black truffle

Carpaccio of Piedmontese fassona cheese shavings and black truffle

Piedmontese scottona tartare with black truffle

Fried eggs with black truffle

Tagliatelle with black truffle

Taleggio cheese and black truffle risotto

Soufflé with warm chocolate heart

Nougat parfait

Tiramisu

Late mandarins of ciaculli

Strawberry grape

Orange and campari

Pear and calvados