We invite you to a tasty culinary experience, celebrating the artisanal delicacies of our region. The menu includes:

Station 1: Typical Cheeses and Cured Meats

• Selected cheeses from local valleys and small producers (Maira Valley, Pellice Valley, Gesso)
• Quality cured meats, including ham from Pastorelli (Roccaforte) and ham and salami from Salumificio Fenoglio (Villanova Mondovì)
• Focaccia, fresh bread and breadsticks

Station 2: Assortment of Gourmet Dishes

• Pizza, flatbreads and stuffed bao
• Savory pie, flan, omelet and poached eggs
• Spring peppers, buns with sausage ragù, hazelnut roche and raw meat
• Piedmontese tomino cheese with green sauce and aioli
• Stuffed potatoes and barbecued diaphragm
• Lasagna

Dessert:

• Cake or small pastry.

A dining experience that combines the authenticity of local flavors with the elegance of table service. The menu includes:

Station 1: Quality Cheeses and Cured Meats

• Cheeses and cured meats from local valleys and small producers.
• Focaccia, fresh bread and breadsticks.

Station 2: Assortment of Appetizers and Gourmet Dishes

• Pizza, flatbreads and stuffed bao.
• Savory pie, flan, omelet, and poached eggs.
• Spring peppers, buns with sausage ragout, hazelnut roche and raw meat.
• Piedmontese tomino with salsa verde and aioli.
• Stuffed potatoes and barbecued diaphragm.

Station 3: Fried and Other Delicious Appetizers.

• Panelle, supplì, arancini and fried meatballs.
• Mozzarella in carrozza, little squid and fried anchovies.
• Croquettes and other fried specialties.

First course:

• Creamy Parmesan Risotto (aged 36 months) with Fassona beef jus or Plin (Piedmontese ravioli) with three roasts and its jus.

Second course:

• Roast pork with mustard and honey or grilled diaphragm cut.
• Seasonal side dish.

Dessert:

• Cake or small pastry.

For those seeking an unparalleled dining experience, we offer an exclusive journey through the flavors and creations of our signature chefs. The menu includes:

Station 1: Cheeses and Cured Meats of Excellence

• Delicious cheeses and cured meats from small local producers
• Focaccia, fresh bread and breadsticks

Station 2: Gourmet Appetizers and Special Dishes.

• Pizza, flatbreads and stuffed bao
• Savory pie, flan, omelet and poached eggs
• Spring peppers, buns with sausage ragout, hazelnut roche and raw meat
• Piedmontese tomino with green sauce and aioli
• Stuffed potatoes, carpione and trot nigiri

Station 3: Assortment of Fried and Crispy Appetizers

• Panelle, supplì, arancini and fried meatballs
• Mozzarella in carrozza, baby squid and fried anchovies
• Croquettes and other fried specialties

First course:

• Creamy Parmesan Risotto (aged 36 months) with Fassona beef jus.
• Agnolotto di magro with butter

Second course:

• Roast pork with mustard and honey or grilled cut of diaphragm
• Seasonal side dish

Dessert:

• Cake or small pastry