A LA CARTE

Starters

Cold dishes

Rib steak of fassone beef with salt on a bed of rocket salad with balsamic vinegar 

Rabbit on a bed of mixed salad 

Chicken salad with valerian, walnuts and parmesan cheese 

Raw meat salad

Cold slices of veal in a creamy tuna fish sauce 

Incanto di Langa  

(Toma cheese salad with celery and walnuts)

Cuneo pepper rolls

Hot dishes

Vegetable custard with cheese fondue soup 

Onion custard with parmesan cheese and Piedmontese walnuts  

Toma cheese with Castelmagno cheese soup 

Porcini  mushrooms pie with Raschera cheese cream  

Asparagus pie with cheese fondue  

Cuneo peppers with anchovy cream 

Peppers and walnuts pie with cheese fondue  

First courses

Agnolotti del plin with butter sage sauce 

Agnolotti del plin with Ragout di Langa 

Agnolotti del plin filled with cheese fondue 

Tajarin with butter sage sauce 

Tajarin with Porcini mushrooms 

Tajarin with Ragout di Langa 

Tajarin with Barolo wine and leek sauce 

Borage and nettle tajarin with Ragout di Langa 

Maltagliati (Diamond-shaped, flat pasta ) with Ragout di Langa 

Carnaroli rice 

With Castelmagno cheese and rosemary 

With Raschera cheese 

With vegetables 

With Arneis wine, Barolo wine, Barbaresco wine 

Second courses

Beef braised in Barolo wine 

Oven-braised  beef shank 

Oven-braised beef roast 

Oven-braised leg of pork 

Roast pork with thyme 

Grilled lamb chops with Piedmont hazelnuts  

Rabbit with Taggia olives 

Roasted guinea-fowl in Arneis wine 

Three P.D.O. (Protected designation of origin) cheeses with cugnà (a sugary jam made with grapes, figs and hazelnuts) and honey