Meat tartare with quail eggs and salt crystals

Caramelized veal in tuna sauce with chestnuts

Cervere leeks pie on Parmigiano cream

Cuttlefish with pecdorino cheese and fennel carpaccio

Crunchy prawns in panko on shrimps and pumpkin cream

Squids and chickpeas soup

Handmade tagliolini with duck and Barbera wine

Handmade “del plin” ravioli grilled/ or with gravy

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

Three meats cannelloni grated with hazelnuts

Mullet del plin ravioli with squids, potatoes and olives

The “calamarata” with scampi (opened and gutted) with seafood

Carnaroli risotto with shrimps cheese and pepper

Handmade gnocchi with swordfish and porcini mushrooms

Beef steak with Catelmagno cheese and roasted potato in its peel

Piglet fillet in crust on caramelized apple purèe

Beef cheek braised in Barbera wine on potatoes cream

Low temperature baked veal shank

Cone of fried squids, shrimps and artichokes

Baked sea bass (opened and gutted) with olives and potatoes

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 dark chocolate

Marron-glacè bomb (vanilla ice cream – marron glacè – coffee – whipped cream)

Warm chocolate pie with violet ice cream

Piedmontese “bonet” with vanilla ice cream

Decomposed napoleon with hazelnuts cream and Nutella

Meringue chestnuts “Monte bianco”

Warm apple strudel with vanilla ice cream

Pears and calvados sherbet

Caramelized pineapple nougat

Pineapple

Violet artisanal ice cream

Ginger artisanal ice cream

Madagascar vanilla artisanal ice cream