For groups of more than 10 people, possibility of agreeing a menu with drinks included
OUR PROPOSALS:
Aperitif with a glass of Diego Pressenda wine €2.00
Menù 40 euro
2 Starters - 1 First course or 1 Second course
Menù 45 euro
1 Starter - 1 First course - 1 Second course
Menù 50 euro
1 Starter - 1 First course - 1 Second course- 1 Dessert
CHOICE OF A SINGLE COURSE
Starter - 14,00 euro
First course - 16,00 euro
Second course or 7 cheese selection - 18,00 euro
Dessert or Selection of 3 cheeses - 8,00 euro
THE STARTERS
- Row meat Fassone with autumn mixed salad (1,2,7)
- Top side of veal with tuna sauce and seed cracker (1,2,3)
- Tris of traditional appetizers (row meat Fassona, top side of veal (2,3), guinea fowl salad (2,7) )
- Guinea fowl salad with apple mousse and sour cabbage
- Iridea trout fillet with bacon, cannellini beans and rye bread (1,3)
- Eggplant Tarta tatin with mozzarella water and aromatic oil (1,7)
- Pumpkin and cabbage pie with veal sausage (1)
- Friggitelli pepper in cocotte with soft tomino cheese and crispy capocollo (7)
- Poached egg in puff pastry, green beets and fondue (1,2,7)
FIRST COURSES
- Ravioli del plin stuffed with braised veal and potatoes fondant (1,2,7)
- Egg tajarin (1,2) with Langa sauce (4)
- Red Agnolotti stuffed with Robiola cheese and black truffle (1,2,7)
- Egg Tagliatelle with beans and potatoes stew (1,2)
- Cappellacci stuffed with quail served with quail sauce, sour onion and pepper (1,2)
- Potatoes and red beets gnocchi with cheese mousse and wallnuts pesto (1,2,7)
SECOND COURSES
- Rump of Fassone with hazelnuts breading (1,5,8)
- Pork leg low temperature cook with onion jam marmalade (4)
- Overcooked veal flavored with honey (4)
- Guinea fowl '' in porchetta'' with figs and apple sauce (4)
- Our mixed fried (1,5) (Scamone rumpsteack, vegetables (4), semolino (7) , fondue raviolo (7), sausage, apple)
- Grilled Fassona steak with tomato breading (1)
- Selection of 7 cheeses from Piedmont (7)
DESSERTS
- Selection of 3 cheeses from Piedmont (7)
- Traditional bis: Hazelnut Cake with hazelnuts ice cream (1,2) and traditional chocolate pudding (1,7)
- Apple puff pastry flavored with grape must and cinnamon with Fior di latte ice cream (1,2,7)
- Almonds sweet bread with licorice cream (2,7,8)
- Nougat, meringue and ricotta cheese Semifreddo (2,7,8)
- Our ice cream (7) (peach and meringue(1) , cream (2) and biscuit (1), hazelnuts (8) and 'lingue di gatto')
- Our Fuit: frozen, fresh and smoothie
- Lemon sorbet
- Affogato with coffee (2,7)
ALLERGENS
Not being able to guarantee absolute absence due to possible cross-contamination, it is necessary to inform the staff in advance in case of food allergies
1 Cereal with Gluten
2 Eggs and derivatives
3 Fish and derivatives
4 Celery
5 Peanuts
6 Soy and derivatives
7 Milk and derivatives
8 Nuts
BLAST CHILLING PRODUCTS
Some products may have been subjected to rapid blast chilling to ensure quality and safety. The costumers can ask for informations on the menu of the day
WATER
This Restaurant serves water treated by microfiltration
RAW MATERIAL
In our vegetable garden we collect vegetables and aromatic herbs. In our vineyard we harvest the grapes, and in our DIEGO PRESSENDA cellar we produce the wines that we offer in combination with our preparations. From other farms in the area we buy the first fruits that we transform into dishes with a seasonal, territorial and traditional flavor. We interally prepare bread, focaccia, grissini, pasta and desserts.
EXTRA VIRGIN OIL
Owned olive grove- Saracena (Cs)
BEEF AND SALAMI
Agrimacelleria Berchialla- Montelupo
PORK MEAT AND OTHER MEAT
Az Agr Ai Ciabot - Racconigi
EGG
Az Agr Fornasero - Lequio Tanaro e Az Agr Gallo - Piozzo
FLOURS
Mulino Squillario - Cuneo
CARNAROLI RICE
Az Agr Risicola Bra
SOURCE FISH
Soc. Agr San Biagio- Mondovì
MILK AND DERIVATIVES
Az Agr Biomonte Sinio, Soc Agr AgriSviluppo, Az Agr Fusero, Az Agr La Bottera- Morozzo, La Poiana - Castelmagno
