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• BEFORE FIRST COURSES •

Three-style anchovies, butter, green sauce without garlic and Piedmont PGI hazelnut sauce. €12

Slow-cooked Saluzzo White Hen Egg (Slow Food)

with Toma and porcini* fondue €14

with Toma and truffle fondue. €19

Knife-chopped Vicciola® (Piedmontese beef raised primarily for hazelnuts)

with Piedmont hazelnut IGP oil and Val di Susa extra virgin olive oil. €23

Added truffle. €9

Piedmontese beef (Slow Food) heart carpaccio from small farms

with celery mayonnaise and Aosta Valley walnut oil. €12

"Cit". Small Bagna cauda (hot anchovy and garlic sauce)

with vegetables. €16

Carmagnola Grey Rabbit "Tuna" (Slow Food),

Purple Savoy cabbage, CBT carrot, and its pesto. €19

Land. Twelve snails, with butter, Toma cheese, and Blu del Moncenisio cheese. €14

Pond. Frogs* in the Vercelli style. €17

River. Smoked Sturgeon and Tench from Ceresole d'Alba (Slow Food) and Arctic Char caviar. €18

Sea. Smoked eel and crostini* on warm potato cream and parsley oil. €15

Air. Pigeon* with Cavour-style truffle. €29

• CHEESE ASSORTED •

With dried fruit and homemade onion jam €10

• BLESSED FIRST COURSES •

Risotto with Baraggia DOP rice, Biella Blue Cheese, and a mead reduction. €18

Agnolotti* (filled pasta) made with Vicciola® (Piedmontese cattle raised primarily for hazelnuts)

with Val di Susa extra virgin olive oil and Piedmontese Grana Padano cheese. €22

"Cravot", goat's cheese-filled pasta with a Nebbiolo wine reduction. €15

Tajarin (fresh pasta) with Novalesa butter and truffle. €25

Tajarin (fresh pasta) with duck ragù. €18

• SECOND COURSES A MUST •

18th-century-style tanned veal.

Piedmontese veal (Slow Food) from small producers with old-fashioned sauce (without tuna and without mayonnaise) and salad. €24

Tapulone. Borgomanero-style donkey with red Pignoletto corn polenta (Slow Food),

lemon-scented carrot cream, battered and sweet-and-sour cabbage. €23

Small-farm pork cheek cooked at low temperature in a cider reduction,

celeriac cream, leek straw, beetroot powder, and hot pepper powder. €24

Goose leg confit with mustard apple cream and dried apples, baked potatoes, and vegetable chips. €35

Toma piemontese and Fontina valdostana breaded with breadsticks and PGI Piedmont hazelnuts,

chickpea and beetroot cream, carrots, broccoli, and cauliflower, and garlic mayonnaise. €19

• SIDE DISH •

Sautéed vegetables with seasonal cream soup. €8

• A SWEET FINISH •

Old-fashioned panna cotta with Moscato reduction and cocoa powder. €7

Monferrina-style white Bônet with salted caramel mousse and Mombaruzzo amaretto (Slow Food). €7

Our Tiramisu, with cornmeal biscuits and ratafia. €7

Savoy cup of seirass with chocolate and raisins in Marsala. €7

Zabaglione parfait with caramelized walnuts. €7

Piedmont PGI hazelnut and pumpkin tart with dark chocolate and hazelnut cream. €8

Piedmontese biscuits and Vermouth. €11

Dark chocolate and Barolo chinato. €11

Cheese solo with dried fruit, honey, and Vermouth. €13

Goat's blue cheese and Moscato Loazzolo DOC passito. €15

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Microfiltered water. €2

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Coverture with Raffaele D'Errico bread, croutons*, Feyles and Agroalimenta breadsticks. €3

Packaged gluten-free products