Piatto di origine rustica, proveniente dalle campagne collinari del Monferrato e delle Langhe.
Old plate of rustic origin, coming from the countryside hills of Monferrato and Langhe.
The tender fillet seared it is a light, digestible and tasty main dish.
Lightly seasoned is a light and fresh dish.
Soft chocolate cake with a gianduja chocolate filling.
Parmentier cream gets its name in memory of a French hygienist, agronomist, and nutritionist
a summer dish, invented in time from the mothers and wives of farmers...
It’s hard to describe in words the scent that this "nugget" releases: garlic, mushroom, honey...
Cake made of flaky pastry with chocolate and shavings of Gianduja and apricot stuffing.
Born from the traditional poor and thrifty kitchen of emigrants from Piedmont to Argentina towards the end of the ‘800.
A very ancient traditional dessertmade whit eggs, sugar, milk, liquor and amaretti
Finely knife-chopped meat, not minced and served raw. A touch of originality from our chef
A dish of the harvest period, then to be consumed mainly in autumn and winter.
Other types of agnolotti are those called "with plin" for the pinch that characterizes their closure...
The agnolotti are a kind of squared stuffed pasta, with the filling enclosed by two sheets of pasta...