REGION : june : piemonte
Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by our daily inspiration.
If you would like to know specifically what is on a particular night, give us a call.
antipasto della casa 25
cured meats, grilled vegetables, grana padano cheese, olives fresh home made bread (serves 2)
trota in carpione 19
marinated river trout, onion, wine, white vinegar
vitello tonnato 18
braised veal, tuna mayo, capers, anchovy
carne cruda all'albese 22
italian style beef tartare, lemon, truffle oil
involtini di verza 19
cabbage parcels stuffed with ham, potato and parmigiano, cheese fondue
All our pastas are freshly made on a daily basis
gnocchi alla bava 22
potato gnocchi, butter & fontina fondue
risotto gamberi e porcini 25
carnaroli rice, prawns, porcini mushroom
ravioli del plin 26
beef traditional ravioli, braised beef sauce
tajarin al tartufo 32
traditional egg tagliolini, fresh truffle, butter
MEAT & FISH
brasato al barolo 32
beef braised in barolo wine, soft polenta, cavolo nero
trota intera col cavolfiore 30
panfried whole trout, cauliflower "alla cavour"
bollito misto 30
ox tail, cotechino and beef tongue boiled in broth, salsa verde, lentils
coniglio ai peperoni 33
braised rabbit, capsicum, green olives
salame al cioccolato 14
chocolate and biscuit "salame" shaped pudding
gianduja pannacotta 13
set cream infused w/ hazelnut and chocolate
tronchetto piemontese 13
pesche ripiene 13
amaretti biscuits steffed peaches
From its valleys to its rolling hills to the clear, luminous foothills of the Alps, Piemonte dispenses an extraordinary range of food, rich in flavours and exquisitely refined.
Almost half of the rice consumed in Italy is grown on the plains in the provinces of Novara and Vermicelli on the border with Lombardia. The prestigious superfino Carnaroli and the semifino Vialone Nano and Maratelli are among the types of rice grown in the region.
This indigenous production gives birth tot he exceptional rice dishes: paniscia Novarese or Panissa Vercellese, as well as risi con porri (rice with leeks) from Asti and the delicious risotto alla canavesana.
Moving up towards the hills of the Langhe and Monferrato area, with its clay-like soil, you will find distinctly flavoured produce of outstanding quality: the ‘meaty’ sweet peppers of Carmagnola, excellent cardoons, Jerusalem artichokes, the splendid asparagus from Sántena, tasty leeks, perhaps the tastiest hazelnuts in the world and, above all, the mythical white truffles from Alba. The alpine area of Piemonte also produces some of the most important and highly esteemed cheese and dairy products in all of Italy. The streams that course through the mountains are filled with trout and other freshwater fish like salmerini and temoli.
If it’s true that cuisine of a region is born from the relationship between the products of the regions and the way that people use them, Piemonte offers an abundant gastronomic tradition divided into three very distinctive class of food- common, noble and above all, borghese, or middle class.
Common or working class dishes are defined by the occupations of their creators. For example, vegetables vendors are known for dishes made with leeks: olive oil preserved tuna, mackerel or other fish: and little rabbits that have been fed with wild willow leaves. The food of cattlemen, carriage drivers, and attendants is just like what you find at roadside inns: tripe soup, bread and oxtails, chickpeas and pig’s heads, bean salads, onions and boiled meats to olive oil preserved fish, pickled vegetables and fish, and hearty, cooked salami. Masons favour strews, agnolotti (pasta filled with meat) and polenta with gorgonzola or brós, a local cheese. Fishermen like eel cooked in red wine and pickled freshwater fish.