Our establishment adheres to the Slow Food Alliance, an agreement between chefs and small producers to promote good, clean, and fair local foods and to save biodiversity.
@ Presidia are Slow Food projects that protect small quality productions to be safeguarded, made according to traditional practices.
ʘ The Ark of Taste is a catalog of products that belong to the culture and traditions of the whole world and are at risk of disappearing.
Our Chef is Giulio Carlo Ferrero
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PASTRY SHOP CAKES
It is possible to bring cakes from an external pastry shop only if accompanied by a receipt and an ingredient/allergen list provided by the producer. Our service has a cost of €1.50 per person.
For cakes of our own production, the cost is calculated per kilogram or per person, depending on the quantity (€30/kg or €5 per person).
Traditional veal with tuna sauce, made with Fassona Coalvi round
( * )
Hand-chopped Fassona Coalvi beef tartare (thigh cut), with celery and Parmigiano Reggiano flakes
Trio of Fassona Coalvi raw beef: hand-chopped rump tartare, veal-only salami, eye of round marinated in Vermouth
Sicilian Anchovies with traditional “bagnetto verde”, a green parsley-garlic sauce
Baby spinach salad with walnuts, mountain Raschera cheese ʘ and Jerusalem artichokes, with black truffle emulsion
Porcini mushroom flan with mountain pasture Castelmagno cheese @ fondue
Today’s assorted appetizers, displayed on the cart at the entrance
(not including the items listed above)
[for tables of 6+, full-table option – ask staff for allergen info]
'Risotto' with 'Rosa Marchetti' rice from Zaccaria Farm in Salussola (Baraggia) with 'porcini' mushrooms from 'Val Varaita'
waiting time: 15 minutes
'Agnolotti del plin' (small and pinched ravioli, filled with roasted meat) with roast sauce
smaller portion: € 11,00
'Agnolotti gobbi' (square and plump ravioli, filled with boiled meat) with veal ragù
Pumpkin gnocchi with Monferrina-style ragù (with sausage)
smaller portion: € 12,00
'Tajarin' pasta (thin Piedmontese egg noodles) with bell pepper cream and cauliflower florets
Bronze-cut durum wheat pasta with three-tomato sauce
All meat main courses are served with a side dish
500g ribeye steak from Fassone Coalvi beef, grilled and served with baked potatoes
Seasonal vegetable cocotte with poached egg and Robiola di Roccaverano @ (soft goat’s milk cheese) cream
Stewed tripe with potatoes
Cod cooked in milk with basil and potatoes
Braised Fassona Coalvi beef shank with Barbera d’Asti DOCG wine and seasonal vegetables
Seasonal cooked vegetables drizzled with Leccio del Corno EVOO from Oliveti Giachino, San Sebastiano da Po (Turin)
The legendary 'Grissinopoli': a Fassone Coalvi veal cutlet breaded with 'rubatà' artisanal breadsticks from Feyles and Piemonte IGP hazelnut crumbs, with seasonal vegetables
Mixed offal [chicken livers and cockscombs; rabbit livers; veal sweetbreads, spinal cords, brains, testicles, and liver], cooked with wine vinegar, Marsala, and porcini mushrooms
smaller portion: € 15,00
Very flavourful traditional warm anchovy and garlic dip [one head of garlic for every 150 grams of anchovies], served in a candle-powered fondue burner, with seasonal vegetables cooked and raw to dip in sauce, a piece of Bra sausage ʘ and an egg yolk to soak up the remaining sauce in the pot
Nine different cuts of boiled meat [from beef, pork and chicken], served in a clay pot with beef broth and boiled vegetables [carrots, celery, onions], accompanied by seven traditional sauces [parsley sauce, tomato and bell pepper sauce, cognà (apple and pear jam made with grape must), Cremona mustard, bee sauce (honey, mustard and nuts), horseradish, mustard seeds], and two side dishes [boiled potatoes and buttered vegetables], with a taste of 'agnolotti del plin' pasta to be slowly cooked in the pot while eating the meat
wait time: 15 minutes
- AVAILABLE BY RESERVATION ONLY, AT LEAST 48H IN ADVANCE -
Selection of Piedmontese cheeses @ ʘ [made with cow, sheep, and/or goat milk] with chestnut honey and homemade preserves
smaller portion: € 13,00
Traditional Piedmontese flan made with chocolate and 'amaretti' cookies
Our tiramisu [without raw egg]
Hazelnut cake with warm eggnog
Poached pear in Moscato d’Asti DOCG wine
Cremino with two chocolates (traditional layered Piedmontese chocolate dessert)
Classic Piedmontese cooked cream dessert
Still or sparkling water unlimited
per person
Juices, tea, herbal teas, carbonated drinks
Helles glutenfree
33 cl
Bock lager
Lager premium
66 cl
Caffè delle terre alte di Huehuetenango in Guatemala @ di Boutic Caffè, Maestro del Gusto
Shot of bitter liqueur or spirits
Selection of Piedmontese herbal liqueurs
Selection of single-vineyard Piedmontese grappas
Drink, spirits, vermouth, 'passito' (dessert wine), 'chinato' wine, etc...
From € 6,00 to
To ensure the highest quality, all dishes and/or their ingredients marked with * are subjected to thermal treatment procedures.
The addition of seasonal ingredients, such as fresh porcini mushrooms or black truffles, incurs an extra charge starting from €7. For white truffles, the price per gram will be communicated directly to the table by the staff before weighing.
Garlic and derived products.
Peanuts and products containing peanuts.
Wheat, rye, barley, oats, spelt, khorasan wheat (kamut) and derived products.
Crustaceans and products thereof.
Fava beans (Vicia faba) and products thereof.
Almonds, hazelnuts, walnuts, pistachios, cashews, and products thereof.
Mushrooms and products thereof.
Milk and products thereof.
Lupin and products thereof.
Molluscs and products thereof.
Fish and products thereof.
Celery and products thereof.
Mustard and products thereof.
Sesame seeds and products thereof.
Soybeans and products thereof.
Sulphur dioxide and sulphites.
Meat from pig and derived products
Eggs and products thereof.