Menu of the week

(dicember 21-22-23)

- Appetizer of the house
- Mixed platter of cheese and salami

- Rice “Gioiello” with peas cream and Toma Reale
- Agnolotti tradition
- Noodles of the house with pine nuts and hazelnuts

- Beef tongue with green sauce
- Fillets in a crunchy
- Rolled rabbit stuffed roast

- "Brillo" - choccolate salame with grappa
- Pandoro with zabaglione
- Pears Dolcetto

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

- Appetizer of the house
  
  Snacks and fantasy with seasonal vegetables.
  To discover!
- Mixed platter of cheese and salami
  
  Classical range from appetizer consisting local salami and fresh and aged cheeses from local farms accompanied by canned peppers and must of grapes produced in the company.
  
  Wine pairings: White still or slightly sparkling, rosé wine or red of the year even more vinous.
- Rice “Gioiello” with peas cream and Toma Reale
  
  Black rice (Gioiello) served on a peas velvet sauce, flauvored with Toma Reale. Wine pairings: red full bodied
- 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.
- Noodles of the house with pine nuts and hazelnuts
  
  Classical fresh pasta served with a sauce made with hazelnuts and pine nuts sautéed.
  Wine pairings: red year and however not very aged.
- Beef tongue with green sauce
  
  Boiled beef tongue served with a green sauce.
  Wine pairings: Red preferably more vinous and aged.
- Fillets in a crunchy
  
  Pork fillets stir-fried with a crust of bread sticks and grated hazelnuts.
  Wine pairings: Red preferably more vinous and aged.
- 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.
- "Brillo" - choccolate salame with grappa
  
  Sweet salame prepared with choccolate, biscuits and grappa. Wine pairings: muscat
- Pandoro with zabaglione
  
  Classic pandoro served with a zabaglione cream.
  Wine pairings: sweet Muscat.
- Pears Dolcetto
  
  Homegrown Pears in season cooked in a concentrated cream made from Dolcetto of Ovada and sugar.
  Wine pairings: sweet Muscat.

Menu of the week

Appetizer of the house

Mixed platter of cheese and salami

Rice “Gioiello” with peas cream and Toma Reale

Agnolotti tradition

Noodles of the house with pine nuts and hazelnuts

Beef tongue with green sauce

Fillets in a crunchy

Rolled rabbit stuffed roast

"Brillo" - choccolate salame with grappa

Pandoro with zabaglione

Pears Dolcetto