Menu of the week

Lunch for saturday 27th 28th of February

- Appetizer of the house

- Agnolotti tradition
- Beetroot Noodles with pine nuts and hazelnuts
- Gnocchi with "Dolcetto di Ovada"

- Meat fillet with vegetables
- Roast beef at the "ciappa"
- Rolled rabbit stuffed roast

- Apples in batter
- Casket chocolate with cream
- Tart with cream and hazelnuts

Warning: the menu may vary slightly if sold out some dishes

- Appetizer of the house
  
  Snacks and fantasy with seasonal vegetables and salami and cheese with our mustard.
  To discover!
- Agnolotti tradition
  
  Sheet of fresh pasta stuffed with vegetables meat parmesan and spices.
  It can be served with sauce, butter and sage or, according to tradition, drowned in a bowl with some good red wine trick.
  Wine pairings: red of the year.
- Beetroot Noodles with pine nuts and hazelnuts
  
  Classical fresh pasta mixed with beetroot served with pine nuts and hazelnuts.
  Wine pairings: red year and however not very aged.
- Gnocchi with "Dolcetto di Ovada"
  
  Tipical gnocchi Made with our Dolcetto di Ovada wine served with a cheese sauce.
  Wine pairings: red of the year.
- Meat fillet with vegetables
  
  Meat fillet pan cooked served with vegetables stir-fried vegetables.
  Wine pairings: Red preferably more vinous and aged
- Roast beef at the "ciappa"
  
  Topside of beef from Piedmont breeding local slowly cooked on stone and "wet" cooking with white wine Cortese.
  Wine pairings: Red preferably more vinous.
- Rolled rabbit stuffed roast
  
  Rabbit of our breeding that is boned then stuffed with sausage and spices, then rolled cooked roast.
  Wine pairings: Red preferably more vinous.
- Apples in batter
  
  Homegrown apples in season sauteed with a cake batter.
  Wine pairings: sweet Muscat or lively rosé.
- Casket chocolate with cream
  
  Chocolate cup filled with a white chocolate cream
  Wine pairings: sweet Muscat
- Tart with cream and hazelnuts
  
  Delicious pastry topped with a delicious custard and local hazelnuts.
  Wine pairings: sweet Muscat

Menu of the week

Appetizer of the house

Agnolotti tradition

Beetroot Noodles with pine nuts and hazelnuts

Gnocchi with "Dolcetto di Ovada"

Meat fillet with vegetables

Roast beef at the "ciappa"

Rolled rabbit stuffed roast

Apples in batter

Casket chocolate with cream

Tart with cream and hazelnuts