Tartare of raw Fassona meat, crunchy yolk and Raschera PDO fondue

Fassona carpaccio, Gorgonzola cheese cream and salted hazelnuts km0

Low-temperature cooked girello and nineteenth-century tuna sauce, black lemon powder, fried capers and caper crisp

Our baked Quadrato di Carmagnola pepper with its filling, parsley crumble and its base

Seared aubergines, Burrata cheeses and confit cherry tomatoes

Our handmade tajarin with 40 egg yolks and Rabbit Ragout

Shrimp and potato ravioli with burrata cream

Handmade stuffed pasta “Plin” with roast sauce

Carnaroli rice creamed with pecorino cheese, Spilinga's 'Nduja and Tropea's red
onion cream, with Barbera d'Asti reduction

Handmade Tagliatelle pasta with 40 egg yolks and Bra sausage ragout

Small selection of the great Piedmontese mixed fry

Roast of the vein cooked at low temperature with crunchy vegetables

Fassona fillet, Turin Vermouth sauce and purple potato chips

Seared Mediterranean shrimp, confit tomatoes cream and sprouts

Her Majesty the “Tonda Gentile” hazelnut is presented in its three consistencies

Panna cotta with seasonal fruit jam

Chocolate cake with a soft heart and mint ice cream

Cocoa pudding amaretto flavored, finished with a reduction of amaretto liqueur

Tartare of raw Fassona meat, crunchy yolk and Raschera PDO fondue

Handmade stuffed pasta “Plin” with roast sauce

Small selection of the great Piedmontese mixed fry

Her Majesty the “Tonda Gentile” hazelnut is presented in its three consistencies

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