Menu of the week

february 5-6

- Appetizer of the house

- Agnolotti tradition
- Gnocchi Rustici
- Ravioli Plin - with Guines fowl

- Roast beef at the "ciappa"
- Rolled rabbit stuffed roast
- Salamelle (sausage) with mustard flavor

- Amaretti with almonds and hazelnuts
- Pandoro with zabaione
- Sweet flat bread home made with 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.
- Gnocchi Rustici
  
  Tipical gnocchi made with our potatoes, pan-fried with trevigiana salad and aged got cheese .
  Wine pairings: red of the year.
- Ravioli Plin - with Guines fowl
  
  Tipical fresh pasta hand mad, stuffed with vegetables and guinea fowl.
  Wine pairings: red of the year.
- 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.
- Salamelle (sausage) with mustard flavor
  
  Piedmontese sausage breeding local cooked in owen and flavored mustard.
  Wine pairings: Red preferably more vinous and aged.
- Amaretti with almonds and hazelnuts
  
  Tipical "amaretti" home made with almonds and hazelnuts.
  Wine pairings: Muscat.
- Pandoro with zabaione
  
  Classic pandoro served with a zabaione cream.
  Wine pairings: sweet Muscat.
- Sweet flat bread home made with hazelnuts
  
  Sweet flat bread home made with piedmontese hazelnuts. Winè pairings: muscat

Menu of the week

Appetizer of the house

Agnolotti tradition

Gnocchi Rustici

Ravioli Plin - with Guines fowl

Roast beef at the "ciappa"

Rolled rabbit stuffed roast

Salamelle (sausage) with mustard flavor

Amaretti with almonds and hazelnuts

Pandoro with zabaione

Sweet flat bread home made with hazelnuts