Restaurant Menu
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Original Menu
Appetizers
Antipasti
Cheese Platter
Tagliere di formaggi
A platter featuring a selection of assorted cheeses. This is a classic Italian starter, perfect for cheese lovers.
€ 13
Assorted Cured Meats Platter
Tagliere di salumi affettati al momento
A platter of freshly sliced cured meats, offering a variety of Italian charcuterie.
€ 13
Assorted Cured Meats and Cheese Platter
Tagliere di salumi affettati al momento e formaggi
A generous platter combining a selection of freshly sliced cured meats and assorted cheeses, ideal for sharing.
€ 23
Prosciutto di Cuneo DOP, freshly sliced
Prosciutto di crudo di Cuneo d.o.p. affettato al momento
High-quality Prosciutto di Cuneo, a protected designation of origin (DOP) cured ham from the Cuneo region of Italy, served freshly sliced.
€ 16
Lardo di Cuneo DOP
Lardo di Cuneo d.o.p.
Lardo is a type of cured pork fatback, originating from Italy. This version is from Cuneo and has DOP status, indicating its protected origin and quality.
€ 14
Platter of the Granda Province DOP
Tagliere della provincia granda d.o.p.
A platter featuring products from the Granda Province with DOP status, likely including prosciutto crudo (cured ham) and lardo (cured pork fatback).
€ 10
Mixed Tomini (sweet and savory)
Tomini misti(dolci e salati)
Tomini are small, fresh cheeses, often from Piedmont. This dish offers a mix of sweet and savory preparations of these small cheeses.
€ 14
Russian Salad
Insalata russa
A classic salad made with diced vegetables (like potatoes, carrots, peas) and mayonnaise. Despite its name, it's a popular dish in Italy, often served as an appetizer.
€ 13
Veal with Tuna Sauce
Vitello tonnato
A traditional Piedmontese dish consisting of thinly sliced, cold cooked veal covered in a creamy sauce made from tuna, capers, and anchovies. It's a cold appetizer.
€ 15
Anchovies with Parsley
Acciughe al verde
A dish featuring anchovies served with a green sauce, typically made with parsley, garlic, and olive oil. It's a simple yet flavorful appetizer from the region.
€ 15
Trio of Appetizers
Tris di antipasti
A tasting platter offering a selection of three different appetizers: Russian Salad, Vitello tonnato (veal with tuna sauce), and Tomino al verde (a type of cheese preparation).
€ 15
Vegetable Flan with Parmesan Cream
Flan di verdure con crema di parmigiano
A savory flan made with vegetables, served with a creamy Parmesan cheese sauce. Flan is a baked dish, often with a custard-like texture.
€ 14
Fassona Beef Tartare with Parmesan Shavings
Battuta di Fassona con scaglie di parmigiano
Battuta di Fassona refers to finely chopped raw beef from the Fassona breed, a Piedmontese cattle breed known for its lean meat. It's served with shavings of Parmesan cheese.
€ 15
Salsiccia di Bra Tartare
Battuta di Salsiccia di Bra
This dish features 'Battuta di Salsiccia di Bra', which is raw sausage meat from Bra, a town in Piedmont. It's typically seasoned and served raw, similar to a tartare.
€ 15
First Courses of Fresh Pasta
Primi di pasta fresca
Piedmontese Veal Ragu Agnolotti
Agnolotti al ragu' Piemontese di vitello
Agnolotti are a type of stuffed pasta, similar to ravioli, originating from Piedmont. This version is filled with a veal ragu (meat sauce) and served with a traditional Piedmontese sauce.
€ 14.5
Black Rice with Trevisana and Castelmagno
Riso nero con trevisana e Castelmagno
A dish featuring black rice (likely Venere rice) served with trevisana (a type of radicchio) and Castelmagno, a semi-soft blue cheese from Piedmont. This is a risotto-style dish.
€ 14.5
Gnocchi with Castelmagno Cheese Sauce
Gnocchi al Castelmagno
Soft potato dumplings (gnocchi) served in a rich sauce made with Castelmagno cheese, a flavorful blue cheese from the Piedmont region.
€ 14.5
Tagliatelle with Wild Boar Ragu, Juniper, and Chili Pepper
Tagliatelle al ragu' di cinghiale con ginepro e peperoncino
Tagliatelle, a type of ribbon pasta, served with a hearty wild boar ragu (meat sauce) flavored with juniper berries and chili pepper for a touch of spice.
€ 14.5
Plin Ravioli with Braised Meat Sauce
Ravioli del plin al sugo di brasato
Ravioli del plin are small, pinched ravioli typical of Piedmont, often filled with roasted meats. They are served here with a rich sauce made from slow-cooked braised meat.
€ 14.5
Meat Main Courses
Secondi di carne
Grilled Fillet
Filetto alla piastra
A grilled beef fillet, a classic and simple preparation highlighting the quality of the meat.
€ 22
Fillet with Castelmagno
Filetto al Castelmagno
Beef fillet served with Castelmagno cheese, a semi-soft, veined Italian cheese from the Piedmont region, known for its distinctive flavor.
€ 26
Fillet with Mustard
Filetto alla senape
Beef fillet prepared with a mustard sauce, offering a tangy and slightly pungent flavor profile.
€ 26
Fillet with Balsamic Vinegar
Filetto all'aceto balsamico
Beef fillet enhanced with the rich, sweet, and tangy flavor of balsamic vinegar.
€ 26
Sliced Steak (cooked exclusively rare)
Tagliata (cottura esclusivamente al sangue)
Tagliata is a dish of sliced grilled steak, typically served rare ('al sangue') to preserve its tenderness and flavor. It's a popular Italian preparation.
€ 18
Rabbit with Onions and Olives (a dish from the flavors of Turin)
Coniglio con cipolle e olive (piatto dei sapori torinesi)
A traditional dish from the Turin region of Italy, featuring rabbit cooked with onions and olives, offering a savory and aromatic experience.
€ 15
Veal Carpione with Zucchini
Carpione di vitello con zucchine
Veal prepared in the 'carpione' style, which involves marinating and lightly frying, served with zucchini. This method is common in Northern Italian cuisine.
€ 13
Chicken Carpione with Zucchini
Carpione di pollo con zucchine
Chicken prepared in the 'carpione' style, similar to the veal dish, served with zucchini. The note mentions Milan-style veal cutlets, which might be a related dish or a slight discrepancy in the menu description.
€ 13
Carpione Mix
Mix di carpione
A mixed selection of dishes prepared in the 'carpione' style, offering a variety of marinated and lightly fried ingredients.
€ 23
Braised Beef in Barolo
Brasato al Barolo
Beef slow-cooked ('braised') in Barolo wine, a renowned full-bodied red wine from Piedmont, Italy. This results in tender, flavorful meat. The note specifies Carema wine, which is also a high-quality red wine from the same region.
€ 15
Stewed Tripe (winter period only)
Trippa in umido (solo periodo invernale)
Tripe (stomach lining of cattle) slow-cooked in a rich stew, typically served during the colder months ('winter period only') for its hearty and warming qualities.
€ 14
Side Dishes
Contorni
Baked Potatoes
Patate al forno
Potatoes that have been cooked in an oven, a simple and classic side dish.
€ 5
Leaf Salad
Insalata a foglia
A salad composed primarily of leafy greens, likely a simple green salad.
€ 5
Mixed Salad
Insalata mista
A salad containing a variety of vegetables and greens, offering a mix of textures and flavors.
€ 5
Grilled Radicchio
Radicchio alla piastra
Radicchio, a slightly bitter leafy vegetable, grilled to soften its texture and bring out a subtle sweetness.
€ 5
Radicchio with Castelmagno
Radicchio al Castelmagno
Radicchio served with Castelmagno cheese, combining the slight bitterness of the radicchio with the rich, complex flavor of the cheese.
€ 8