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73° Poached Egg with celeriac, spring onions and Castelmagno cheese (Eggs, celery, milk)

Uovo in camicia a 73°, sedano rapa, cipollotti e castelmagno (Uova, sedano, latte)

A poached egg cooked at 73 degrees Celsius, served with celeriac, spring onions, and Castelmagno cheese. Castelmagno is a semi-hard cheese from the Piedmont region of Italy, known for its rich and slightly spicy flavor. The dish combines the creamy egg yolk with the fresh vegetables and flavorful cheese.

€ 15

Baked Paglierino cheese with boiled potatoes and steamed pancetta (Milk)

Paglierino al forno con patate lesse, pancetta al vapore (Latte)

Baked Paglierino cheese served with boiled potatoes and steamed pancetta. Paglierino is a soft, creamy cheese from the Piedmont region of Italy. The dish features the delicate cheese paired with simple boiled potatoes and flavorful steamed pancetta.

€ 15

*Fried Focaccette from Sori [4 pieces]

*Focaccette fritte di Sori [4 pz]

Four pieces of fried focaccette, a type of small, flatbread from Sori, a town in Liguria, Italy. These are typically crispy on the outside and soft on the inside, perfect as a starter.

Classic stracchino-filled (Milk, gluten)

classiche ripiene di stracchino (Latte, glutine)

Classic fried focaccette filled with stracchino cheese. Stracchino is a soft, creamy cheese from the Lombardy region of Italy. The dish combines the crispy focaccette with the rich, tangy cheese.

€ 12

Accompanied by honey, lardo and walnuts (Milk, gluten, nuts)

accompagnate da miele, lardo e noci (Latte, glutine, frutta a guscio)

Fried focaccette accompanied by honey, lardo (cured pork fat), and walnuts. The dish offers a combination of sweet, savory, and nutty flavors.

€ 16

Filled with gorgonzola and pumpkin (Milk, gluten)

ripiene di gorgonzola e zucca (Latte, glutine)

Fried focaccette filled with gorgonzola cheese and pumpkin. Gorgonzola is a veined blue cheese from Italy, known for its pungent flavor. The dish combines the creamy cheese with the sweet pumpkin.

€ 14

Rabbit tuna

Tonno di coniglio

"Rabbit tuna" is a dish where rabbit meat is prepared and preserved in a way that resembles tuna. The rabbit is cooked and then preserved in oil, similar to how tuna is canned. This preparation gives the rabbit a texture and flavor profile that is reminiscent of tuna, making it a unique and interesting dish.

€ 15

Classic knife-cut beef

Battuta al coltello classica

Classic knife-cut beef, also known as beef tartare. It consists of finely chopped raw beef, seasoned with various spices and herbs. It is a traditional dish in many cuisines and is often served with bread or crackers.

€ 14

Knife-cut beef with fondue and crispy onions (Milk, gluten)

Battuta con fonduta e cipolle crispy (Latte, glutine)

Knife-cut beef served with fondue and crispy onions. The dish combines the raw beef with the creamy fondue and the crunchy onions, offering a variety of textures and flavors.

€ 18

Polenta with:

Polenta con :

Polenta is a dish made from cornmeal, typically boiled to form a porridge-like consistency. It is a staple food in many parts of Italy and can be served with various toppings and sauces.

Local wild boar civet (Celery)

civet di cinghiale locale (Sedano)

Polenta served with local wild boar civet. Civet is a type of stew made with game meat, typically marinated in red wine and cooked with vegetables and herbs. The dish combines the creamy polenta with the rich and flavorful civet.

€ 16

Braised beef (Celery)

stracotto di manzo (Sedano)

Polenta served with braised beef. Braised beef is a dish where beef is slowly cooked in a liquid, such as wine or broth, until it becomes tender and flavorful. The dish combines the creamy polenta with the rich and savory braised beef.

€ 14

Local game civet (Celery)

civet selvaggina locale (Sedano)

Polenta served with local game civet. Civet is a type of stew made with game meat, typically marinated in red wine and cooked with vegetables and herbs. The dish combines the creamy polenta with the rich and flavorful civet.

€ 16

Fondue (Milk)

fonduta (Latte)

Polenta served with fondue. Fondue is a dish made with melted cheese, typically served in a communal pot. The dish combines the creamy polenta with the rich and cheesy fondue.

€ 14

Beef sausage

salsiccia di bovino

Polenta served with beef sausage. The dish combines the creamy polenta with the savory and flavorful beef sausage.

€ 15

Tagliatelle in pumpkin cream, sausage crumble and thyme (Gluten, milk, eggs)

Tagliatelle in crema di zucca, granella di salsiccia e timo (Glutine, latte, uova)

Tagliatelle pasta served in a creamy pumpkin sauce, topped with sausage crumble and thyme. The dish combines the delicate pasta with the sweet pumpkin sauce and the savory sausage.

€ 14

*Deer gnocchi

*Gnocco al cervo

Gnocchi made with deer meat. Gnocchi are small, soft dumplings made from potatoes, flour, and eggs. The dish combines the tender gnocchi with the rich and flavorful deer meat.

€ 16

*Blue cheese gnocchi (Gluten, milk, eggs, celery)

*Gnocco al blu (Glutine, latte, uova, sedano)

Gnocchi served with blue cheese sauce. Gnocchi are small, soft dumplings made from potatoes, flour, and eggs. The dish combines the tender gnocchi with the creamy and pungent blue cheese sauce.

€ 14

*Plin in brown sauce (Milk, eggs, gluten, celery)

*Plin al fondo bruno (Latte, uova, glutine, sedano)

Plin, a type of small, pinched pasta from Piedmont, Italy, served in a rich brown sauce. The dish combines the delicate pasta with the savory and flavorful sauce.

€ 16

Blue cheese, pear and walnut risotto [20m wait - min. 2 pers.] (Milk, nuts)

Risotto al blu, pere e noci [20m di attesa - min. 2 pers.] (Latte, frutta a guscio)

Risotto made with blue cheese, pears, and walnuts. Risotto is a creamy rice dish cooked in broth until it reaches a smooth consistency. The dish combines the creamy rice with the pungent blue cheese, sweet pears, and crunchy walnuts.

€ 16

*Cuttlefish in zimino [cuttlefish, chard, tomato, potatoes] (Molluscs, celery)

*Seppie in zimino [seppie, bietole, pomodoro, patate] (Molluschi, sedano)

Cuttlefish cooked in zimino, a Ligurian stew made with chard, tomatoes, and potatoes. The dish combines the tender cuttlefish with the flavorful and hearty stew.

€ 16

CBT Scaramella glazed with pumpkin and leek cream

Scaramella cbt glassata su crema di zucca e porri

Scaramella cheese (a stretched-curd cheese) cooked with CBT method (low temperature cooking), glazed with a cream made from pumpkin and leeks. The dish combines the delicate cheese with the sweet pumpkin and savory leeks.

€ 16

Umbe meatballs [fassona meatballs, potato cream, chard, tomato, pine nuts] (Nuts)

Le polpette alla Umbe [polpette di fassona, crema di patate, bietole, pomodoro, pinoli] (Frutta a guscio)

Meatballs made with Fassona beef, served with potato cream, chard, tomato, and pine nuts. Fassona is a breed of cattle from the Piedmont region of Italy, known for its lean and flavorful meat. The dish combines the tender meatballs with the creamy potato cream and the fresh vegetables.

€ 14

Tripe prepared in the Genoese style (Celery, nuts)

Trippe accomodate alla genovese (Sedano, frutta a guscio)

Tripe cooked in the Genoese style, typically with vegetables, herbs, and white wine. The dish combines the tender tripe with the flavorful and aromatic sauce.

€ 15

BBQ ribs cbt

Costine bbq cbt

BBQ ribs cooked with the CBT method (low temperature cooking). The ribs are typically marinated in a BBQ sauce and then cooked slowly until they become tender and flavorful.

€ 16

Half marinated chicken cbt

Mezzo pollo marinato cbt

Half chicken marinated and cooked with the CBT method (low temperature cooking). The chicken is typically marinated in a flavorful sauce and then cooked slowly until it becomes tender and juicy.

€ 16

Sirloin steak [from 400 gr]

Controfiletto [da 400 gr]

Sirloin steak, approximately 400 grams in weight. It is a cut of beef from the back of the animal, known for its flavor and tenderness.

€ 7

Sliced beef [from 300 gr]

Tagliata di manzo [da 300 gr]

Sliced beef, approximately 300 grams in weight. Tagliata is a traditional Italian dish where the beef is grilled or pan-fried and then sliced thinly.

€ 7

Baked potatoes (Milk, eggs)

Patate al forno (Latte, uova)

Baked potatoes, typically seasoned with herbs and spices. They are a simple and versatile side dish that pairs well with many main courses.

€ 5

Classic

classiche

Classic baked potatoes, seasoned with salt, pepper, and herbs.

€ 6

with black pepper lemon mayonnaise

con maionese pepe nero limone

Baked potatoes served with black pepper lemon mayonnaise. The mayonnaise adds a creamy and tangy flavor to the potatoes.

€ 6

Cheese

formaggio

Baked potatoes topped with cheese. The cheese adds a rich and savory flavor to the potatoes.

€ 6

Sweet and sour cabbage (Milk)

Cavolo agrodolce (Latte)

Cabbage cooked in a sweet and sour sauce. The dish combines the crunchy cabbage with the tangy and sweet sauce.

€ 6

Mashed potatoes (Milk)

Purè di patate (Latte)

Mashed potatoes, typically made with milk and butter. They are a creamy and comforting side dish.

€ 6

Carrots sautéed with butter and spices (Milk)

Carote saltate con burro e spezie (Latte)

Carrots sautéed with butter and spices. The dish combines the sweet carrots with the rich butter and aromatic spices.

€ 5

Grilled pumpkin

Zucca alla brace

Grilled pumpkin, typically seasoned with herbs and spices. The grilling process brings out the natural sweetness of the pumpkin.

€ 5

Red onions in foil

Cipolle rosse al cartoccio

Red onions baked in foil, typically seasoned with herbs and spices. The baking process makes the onions tender and sweet.

€ 5

Classic (Gluten, milk)

Classica (Glutine, latte)

Classic cheese focaccia, made with gluten and milk. Focaccia is a flatbread from Italy, typically seasoned with olive oil and salt. The cheese adds a rich and savory flavor to the bread.

€ 9

Pizza-style (Gluten, milk, fish)

Pizzata (Glutine, latte, pesce)

Cheese focaccia topped with pizza-style ingredients, including fish. The dish combines the savory focaccia with the flavors of pizza.

€ 12

Pesto (Gluten, milk, nuts)

Pesto (Glutine, latte, frutta a guscio)

Cheese focaccia topped with pesto sauce. Pesto is a sauce made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. The dish combines the savory focaccia with the fresh and aromatic pesto.

€ 12

Autumnal: pumpkin cream and black truffle (Gluten, milk)

Autunnale: crema di zucca e tartufo nero (Glutine, latte)

Cheese focaccia topped with pumpkin cream and black truffle. The dish combines the savory focaccia with the sweet pumpkin and the earthy truffle.

€ 16

Sausage and gorgonzola (Gluten, milk)

Salsiccia e gorgonzola (Glutine, latte)

Cheese focaccia topped with sausage and gorgonzola cheese. The dish combines the savory focaccia with the rich sausage and the pungent gorgonzola.

€ 16

Firodilatte ice cream (Milk)

Gelato al firodilatte (Latte)

Firodilatte ice cream, a type of Italian ice cream made with milk, sugar, and cream. It is a simple and refreshing dessert.

€ 7

Fiordilatte ice cream with our seasonal compotes (Milk)

Gelato al fiordilatte con le nostre composte di stagione (Latte)

Fiordilatte ice cream served with seasonal fruit compotes. The dish combines the creamy ice cream with the sweet and tangy compotes.

€ 8

*Millefoglie with pastry cream (Milk, eggs, gluten)

*Mille foglie alla crema pasticcera (Latte, uova, glutine)

Millefoglie, a type of puff pastry, filled with pastry cream. The dish combines the crispy pastry with the creamy filling.

€ 7

Chocolate with salted caramel (Milk, soy)

Cioccolatina con caramello salato (Latte, soia)

Chocolate dessert with salted caramel. The dish combines the rich chocolate with the sweet and salty caramel.

€ 7

Tiramisu del Poi ti dico (Milk, gluten, eggs)

Tiramisù del Poi ti dico (Latte, glutine, uova)

Tiramisu, a classic Italian dessert made with coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder. The dish combines the coffee flavor with the creamy cheese and the rich cocoa.

€ 7

Bread and cover charge

Pane e coperto

This is a standard charge in many Italian restaurants that covers the cost of bread and the setting of the table.

€ 3