Menu of the week

august 10-11-12

- Appetizer of the house

- Agnolotti tradition
- Gnocchi with "Dolcetto di Ovada"
- Noodles of the house with pine nuts and hazelnuts

- Roast beef at the "ciappa"
- Roast dinner with grapes
- Rolled rabbit stuffed roast

- Coffee and milk cool cream
- Little sponge cake with nuts and chocolate
- Muscat jelly with fresch fruits

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 with "Dolcetto di Ovada"
  
  Tipical gnocchi Made with our Dolcetto di Ovada wine served with a cheese sauce.
  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.
- 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.
- Roast dinner with grapes
  
  Pork loin roast cooked with grape berries.
  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.
- Coffee and milk cool cream
  
  Cream made with cold coffee and milk cream. Winè pairings: muscat
- Little sponge cake with nuts and chocolate
  
  Sweet sponge cake home made serverd with a nuts and chocolate cream. Winè pairings: muscat
- Muscat jelly with fresch fruits
  
  Delicious jelly with muscat and fresch season fruit.
  Wine pairings: sweet Muscat

Menu of the week

Appetizer of the house

Agnolotti tradition

Gnocchi with "Dolcetto di Ovada"

Noodles of the house with pine nuts and hazelnuts

Roast beef at the "ciappa"

Roast dinner with grapes

Rolled rabbit stuffed roast

Coffee and milk cool cream

Little sponge cake with nuts and chocolate

Muscat jelly with fresch fruits