Our Menu
Piedmontese cuisine and beyond, between local produce and the freshness of the Mediterranean
A second-generation story: our kitchen evolves the Piedmontese tradition by blending the finest local produce with the freshness of the Mediterranean. A tribute to our southern roots that rediscovers and celebrates the inseparable bond between Piedmont and the sea, born historically from the skilful use of tuna and anchovies.
I nostri racconti in assaggio (our stories, one taste at a time)
Tris (tasting trio)
- Tris di Antipasti di Mare€ 24,00
A journey through Tonno Vitellato, fried anchovies and gratinated scallops
- Tris di Antipasti di Terra€ 18,00
Tradition in three tastes: Vitello Tonnato 3.0, courgette flan and Battuta di Fassona (hand-cut Piedmontese beef tartare)
From the Land
- Battuta di Fassona, robiola e nocciole€ 15,00
Piedmontese veal hand-cut to order, a heart of alpine Robiola cheese, toasted hazelnut grains
- Vitello Tonnato 3.0€ 13,00
Eye of round cooked in a salt crust, our tuna sauce and a grissino wafer
- Flan di fiori di zucchino e Raschera€ 10,00
A delicate courgette-flower flan with a warm Raschera cheese sauce
From the Sea
- Tonno Vitellato€ 15,00
Lightly marinated fresh tuna on a veal-roast reduction, anchovy mayonnaise and caper powder
- Capesante Gratinate alla scorza di limone€ 14,00
Gratinated with aromatic breadcrumbs and citrus notes
- Frittura di Alici Dorate€ 15,00
Fried fresh anchovies served with the traditional Piedmontese bagnetto verde (green herb sauce)
Poi… (and then…)
- Ravioloni al Blu di capra€ 15,00
Creamy goat's blue cheese filling on a Piedmontese pumpkin velouté with beetroot drops
- Orecchiette fatte a mano, Tonno e Pistacchi€ 18,00
Our hand-rolled durum semolina orecchiette, enriched with seared fresh tuna and pistachio pesto with its crunchy grains
- Spaghettoni aglio, olio e peperoncino€ 17,00
With Battuta di Fassona (hand-cut Piedmontese beef) and grey mullet bottarga
- Gnocchi al Castelmagno e Nocciole€ 15,00
Soft potato gnocchi with a Castelmagno d'Alpeggio fondue and Nocciole Piemonte IGP hazelnut grains
- Tajarin ai Funghi Porcini€ 18,00
Fresh Tajarin pasta tossed with sautéed porcini mushrooms
- Agnolotti del plin al sugo d'arrosto€ 15,00
With a Parmigiano Reggiano drizzle
Inoltre… (furthermore…)
- Gamberoni in Crosta di Nocciole€ 18,00
Crisp king prawns in a hazelnut crust, served with our Bagna Cauda (warm garlic and anchovy sauce)
- Tagliata di Fassona€ 20,00
Grilled heart of Fassona rump, Maldon salt flakes and a side of the day's fresh vegetables
- Trancio di Tonno Rosso alla Griglia€ 19,00
With the day's fresh side dish
- Stufato d'asino alla Barbera d'Asti€ 18,00
Slow-cooked in Barbera d'Asti with rustic herb potatoes
- Guancia di Fassona Brasata€ 20,00
Tender cheek cooked at low temperature with fire-cooked vegetables
- Frittura di funghi porcini€ 18,00
Crisp breaded and fried porcini mushrooms
- Contorni€ 7,00
Side dishes
Per finire… (to finish…)
- Zabaione al Moscato d'Asti DOCG€ 7,00
Whipped warm the old-fashioned way, served with a crunchy crumble
- La "Cotta Cotta": l'Antica Panna Cotta Sabauda€ 7,00
The authentic court recipe without gelatine, thickened the old way for a uniquely velvety texture. Served with homemade wild-berry coulis
- Bonet Bianco Autarchico€ 6,00
A return to the origins of Piedmontese tradition: the amaretti pudding in its purest version, without cocoa
- Le Pesche Ripiene alla Piemontese€ 6,00
Baked peaches with a soft amaretti and cocoa heart, served warm
Cover charge € 3.00