Giorgio’s tartare with porcini mushrooms

Thin duck slice with  grilled tomino cheese and chestnut honey

Zucchini and brie cheese pie on saffron sauce

Octopus with oil and black salt potato purèe

Panroasted shrimps with herbs on vegetables cous cous

Squids and chickpeas soup

Handmade tagliolini with porcini mushrooms

Carnaroli risotto with sausage and Barbera wine

“Baci di dama” with Castelmagno cheese

Three meats cannelloni grated with hazelnuts

Mullet del plin ravioli with squids, zucchini and olives

Gragnano linguine with clams and tomatoes

Squid ink risotto gorgonzola scented

Handmade gnocchi “alla Certosina” (shrimps and porcini mushrooms)

Beef steak with Cortemilia hazelnuts

Fried porcini mushrooms with Castelmagno fondue

Roe deer stew with porcini mushrooms and potatoes

Braised beef cheek with Barbera wine on grilled cornmeal mush

Gorgonzola beef medallion

Cone of fried squids, shrimps and zucchini

Cone of fried squids, shrimps and porcini mushrooms

Grilled octopus on Parmigiano cheese fondue

Yellowfin tuna roasted in rosemary and smoked salt

Grated cracked prawns with dressings

Baked potatoes

Grilled chicory

Sarset salad with apples and hazelnuts

Tomatoes salad

Mixed salad

Cheese clock (degustation of typical local products)

Alba’s nougat parfait with chocolate sail

Warm chocolate pie with violet ice cream

Piedmontese “bonet” with vanilla ice cream

Giorgio’s tiramisu hazelnuts scented

Decomposed napoleon with raspberries and Nutella

Warm apple strudel with vanilla ice cream

Grapefruit and rose scent sherbet

Artisanal melon and chili pepper sherbet

Caramelized pineapple nougat

Pineapple

Violet artisanal ice cream

Ginger artisanal ice cream

Madagascar vanilla artisanal ice cream