Appetizers
We offer many traditional appetizers and continuously create new ones because, for us Piedmontese, they are the most playful part of our meals.
A world of flavor
Like our Polpo Zucchinello, an innovative in-house recipe made with octopus from Marsala.
Enjoy a wide selection of Aspic Starters, crafted following the slow rhythms of traditional cooking, or Spelt Couscous with Squid.
Other highlights include Marinated Shrimp and Vitello Tonnato à la Belle Époque, Russian Salad with our own pickles, and Calizzano Potatoes, grown naturally without artificial growth accelerators.
First Courses
From Paella to Tortellini, Couscous to Soups, you can choose from ready-made dishes with classic or more innovative flavors.You can also explore our fresh pasta selection.
A world of flavor
Lasagne al Forno, with ragout of personally selected veal; Paella with calamari from Sicily; Gnocchi alla Romana and Gnocchetti alla Fiorentina, prepared with milk from naturally raised cows; Crespelle with Albenga Artichokes; Pasta Zazù, an innovative recipe with zucchini and saffron pistils from Abruzzo
We use only fresh egg yolks, wheat germ flour, and mountain potatoes. Some of our pasta is handmade, such as Roast-filled Ravioli and Salmon Tortelli or Tortelli di Magro.
Second Courses
We prepare our main courses following tradition, sometimes modifying recipes or creating new ones—always to satisfy everyone.
A world of flavor
Our wide selection includes: Sicilian Dentex en papillote, John Dory on artichoke guazzetto, Soup of Sicilian Cabbage
All beef dishes are prepared with veal selected by us directly from the stable, such as the Vicoforte-style Veal Fillet and Meatballs with Mint; other options include: Ligurian Rabbit, Free-range Roast Chicken cooked in casserole
Side Dishes
Enhance your meals with simple yet high-quality side dishes, where ingredient selection and careful preparation make all the difference.
A world of flavor
To preserve all the natural flavors of ingredients, we favor steaming as cooking method, as with Trombetta Zucchini, Green Beans and Cauliflower; and then Friciulin, made with potatoes grown without without artificial growth accelerators.
Grandma Virginia’s Peperonata and Peppers, Breaded Eggplant, Vegetable Macedoine, White Macedoine are some of the side dishes you can find. The dishes are prepared with vegetables grown in small farms with natural methods only
Desserts
Even in our desserts, we insist on using only ingredients whose origin and processing methods we know.
A world of flavor
Blended almonds from Val di Noto are used for the dough of baked desserts; the Bunet with Mombaruzzo amaretti and dark chocolate, Creme Caramel made with vanilla pods and separately prepared caramel according to our personal secret recipe, “Conca d’oro”, our creation of pistachio and orange peel from Sicily
Zabaione with 30 hand-whipped egg yolks; Tiramisu with homemade mascarpone and ladyfingers from Sardinia; “Fresco Sottobosco”, a personally created dessert with blueberries and raspberries, with the addition of fresh mint and a little cream
