Our dishes
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6 August 2015
Zucchine impanate in carpione 2
Piatto di origine rustica, proveniente dalle campagne collinari del Monferrato e delle Langhe.more -
12 April 2015
Breaded zucchini "in carpione"
Old plate of rustic origin, coming from the countryside hills of Monferrato and Langhe.more -
12 April 2015
Tender fillet whit balsamic vinegar reduction
The tender fillet seared it is a light, digestible and tasty main dish.more -
12 April 2015
Spelt salad with keep fresh vegetables
Lightly seasoned is a light and fresh dish.more -
12 April 2015
Soft heart of the basilica with gianduja chocolate
Soft chocolate cake with a gianduja chocolate filling.more -
12 April 2015
Parmentier Soup
Parmentier cream gets its name in memory of a French hygienist, agronomist, and nutritionist more -
12 April 2015
Marinated Cutlet “in carpione”
a summer dish, invented in time from the mothers and wives of farmers...more -
12 April 2015
Roulade of stuffed rabbit whit scent of white truffle
It’s hard to describe in words the scent that this "nugget" releases: garlic, mushroom, honey...more -
10 April 2015
Chocolate and apricot jam cake
Cake made of flaky pastry with chocolate and shavings of Gianduja and apricot stuffing.more -
10 April 2015
Budin de pan with dulce de leche
Born from the traditional poor and thrifty kitchen of emigrants from Piedmont to Argentina towards the end of the ‘800.more
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