Salmon trout from the Laghetto di Giaveno, marinated and smoked by us with aromatic herbs and local plants such as rosemary, juniper, bay leaf,...

Pure tenderness: Piedmontese calf , slow-cooked at low temperature, it melts in your mouth offering a journey through the authentic flavours of Piedmont.

Egg white cooked in steam oven, slow cooked yolk, light mayo & parsley chlorophyl

100 gr of pure and tender Piedmontese beef pulp, wrapped in velvety Tuma del Lait brusc sauce by the Lussiana brothers, caramelized red onion, and small pieces of natural blue cheese. A gourmet journey between tradition and refinement.

Tasting mix of Traditional Piedmontese starter

Traditional calf, bovine tongue, chopped  raw meat, stuffed pepper, anchovies in green sauce 

Traditional stuffed pasta from Piedmont.

Our filling, made using the ancient Freidour recipe passed down through the years, is carefully enclosed within a thin egg pasta skillfully prepared by the pasta makers **Petiti & Destefanis** of Giaveno.

A triumph of flavors: tagliolini with asparagus wrapped in creamy fontina fondue, enriched with raw Bra sausage. A blend of tradition and Piedmontese refinement.

Delicate sheets of egg pasta embrace a game meat ragù, intense and enveloping, evoking forests and tradition. A harmony of authentic flavors that captivates from the first bite.

A journey of flavors: nettle ravioli with a vegetarian filling, wrapped in golden butter, creamy goat cheese sauce, and crispy fried leek strands. Elegance and nature on the plate.

A crispy pork cutlet coated in golden breadstick crumbs, cooked in clarified butter, served with caramelized onion.

A sensory journey: slow-cooked Black Angus "cappello del prete" from Piedmont, wrapped in a velvety sauce of Chardonnay, ponzu, and soy. Elegance and intensity in every bite.

Traditional recipe: filling prepared with amaretti and breadsticks, oven-gratinated.
Served with an onion and vermouth broth to enhance its flavor.

Veal false fillet, Piedmont hazelnut sauce IGP from the company Tempo di Nocciole, and demi-glace. These are the ingredients that, together with precise cooking, make this dish simply unique, tasty, tender, and succulent.

Veal with tuna sauce,
Fassona tartare, cheese sauce, caramelized onionmand natural blue, Agnolotti with roast sauce,
Braised beef with Chardonnay,
Baked potatoes,
Dessert from the trolley

The sommelier will choose the best pairing for you.

From the Fratelli Lussiana farm in Borgata Fornello, Coazze, we have selected for you: 

Sweet Toma, Robbiolona goat cheese, Tuma del Lait Brusch, Morbidosa, Cevrin di Coazze, Natural Blue, and Goat Blue. 

Served with Cumiana honey and occasionally other sauces prepared by us.

Gazzosa, Chinotto, Lemonade, Tonic Water, Orange Soda

Blonde, Red, chestnut , Weizen, Wolf, Aleghetor

Bionda, Rossa, Brusatà