Meat tartare with yolk and artichokes carpaccio

Artisanal cotechino with fondue and chestnuts

Cervere leeks pie on light “bagna cauda”

Prawns fried in panko on pumpkin purèe

Octopus on leeks and potatoes cream

Tuscan wheat soup sea scented with evo oil

Carnaroli rice risotto with sausage and Barbera wine

Duck foie gras ravioli panroasted with butter and hazelnuts

Handmade “del plin” ravioli grilled/ with Barbera wine /or with gravy

“Baci di Dama” (handmade gnocchi) with Castelmagno cheese

Three meats cannelloni truffled and grated

Black tagliolini with lobster (opened, in pieces) with seafood

Handmade gnocchi with shrimps, artichokes and olives

Linguine di Gragnano with clams

Carnaroli rice risotto with shrimps and stracchino cheese

Beef steak with “formaggetta di Roccaverano” and Barbera wine reduction

Baked veal shank “alla piemontese”

Roasted cockerel with black truffles

Low temperature roasted lamb with crunchy artichokes

Beef chick braised in nebbiolo wine with cornemal mush

Cone of fried squids, shrimps and artichokes

Deboned sea bass with prawn, oranges and mojito sherbet

Steamed cod on chickpeas and evo oil purèe

Grated cracked prawns with dressings

Baked potatoes

Mixed salad

Grilled chicory

Sarset salad with apples and hazelnuts

Tomatoes salad

Cheese clock (degustation of typical local products)

Alba’s nougat parfait with dark chocolate

Parfait with Marron-glacè

Warm chocolate pie

Decomposed meringue napoleon with chestnuts and Nutella

Warm apple strudel with ice cream

Giorgio’s tiramisu with scent of Cortemilia hazelnuts

Piedmontese bonet with violet ice cream

Pears and calvados sherbet

Orange and Campari sherbet

Caramelized pineapple nougat

Violet artisanal ice cream

Madagascar vanilla artisanal ice cream