Giorgio’s tartare with peppers, anchovies and salted butter

Thin sliced duck with wild berries, grilled tomino and honey

Raw ham delight with burrata, black truffles and ginger ice cream

Salmon and yellow rice tartare with basil sherbet

Moscardini stew on vegetable cous cous and lemon

Octopus salad with melon and mozzarella di bufala

Crunchy eggplant ravioli on tomatoes and burrata purèe

Handmade “del plin” ravioli with saffron and black truffles

Carnaroli risotto with sausage and zucchini flowers

Potato gnocchi with tomatoes, olives and mozzarella di bufala

Black tagliolini with (opened) lobster and seafood

Risotto with shrimps, cacio cheese, pepper and black truffles

Sea bass ravioli with clams, zucchini and olives

Orecchiette with shrimps, raw ham and black truffles

Summer sliced beef with black salt crystals

Beef medallion with eggplant and gorgonzola scent

Low temperature roasted rooster with black truffles

Deviled lamb chops with a small parmigiana

Cone of fried squids, shrimps and zucchini

Sea bass (deboned) with prawn, clams and olives

Tuna steak with mozzarella di bufala

Grilled prawns with potato and dressings

Fried potato wedges

Grilled chicory

Tomatoes salad

Mixed salad

Cheese clock (degustation of typical local products)

Pistachio parfait on saffron sauce and chocolate sail

Piedmontese “bonet” with coffee ice cream

Yogurt panna cotta with caramelized pop corn

Chantilly cream with wild berries and hazelnut crunchy nougat

Decomposed napoleon with apricots carpaccio, amaretti and Nutella

Artisanal licorice ice cream with grappa of Barbera

Artisanal cedar and mint sherbet

Wild berries with lemon and sugar, or with ice cream or with Barbera wine

Peaches salad with Brachetto/ or lemon and sugar

Licorice artisanal ice cream

Coffee artisanal ice cream

Madagascar vanilla artisanal ice cream