Menu of the week

june 26

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

- Agnolotti tradition
- Black Rice “Gioiello” with peas cream and crispy bacon
- Pansotti vegetables

- Cheese selection - Cascina Vellero farm
- Roast beef at the "ciappa"
- Rolled rabbit stuffed roast
- The Chiar di Luna “tonnato”
- Veal scaloppine with red wine Cortese

- Cake with apples and raisins
- Muscat jelly with fresch fruits
- Seasonal fruit salad

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

- Appetizer of the house
  
  Snacks and fantasy with seasonal vegetables and/or meat.
  To discover!
  
  ALLERGENS: milk and derivatives, gluten, nuts, eggs and derivatives, garlic, celery, fish
- 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..
  
  ALLERGENS: milk and derivatives, gluten, nuts, eggs and derivatives, garlic, celery, fish
- 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.
- Black Rice “Gioiello” with peas cream and crispy bacon
  
  Black rice (Gioiello) served on a peas velvet sauce, flauvored with crispy bacon
  
  Wine pairings: red full bodied
- Pansotti vegetables
  
  Sheet of fresh pasta stuffed with spinach or borage (depending on season), cheese and spices.
  They are served with a sauce with butter and sage.
  Wine pairings: year red, white or rosé.
- Cheese selection - Cascina Vellero farm
  
  Particular selection of goat cheese, fresch and aged, accompanied by canned peppers and must of grapes produced in the company.
  
  Wine pairings: Red wine, especially wines made with dolcetto grapes.
  
  ALLERGENS: milk and derivatives, (into the sauce) gluten, nuts, garlic.
- 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.
- The Chiar di Luna “tonnato”
  
  The typical meat dish accompanied with our tuna sauce.
  
  Wine pairings: Red young wine or Rosè
- Veal scaloppine with red wine Cortese
  
  Tipical scaloppine with piedmontese beef breeding local cooked with a white wine (Cartese) aroma breading.
  Wind pairings: Red preferably more vinous and aged.
- Cake with apples and raisins
  
  Sweet cake home made stuffed with apples and raisins inside.
  Wine pairings: Muscat.
- Muscat jelly with fresch fruits
  
  Delicious jelly with muscat and fresch season fruit.
  Wine pairings: sweet Muscat
- Seasonal fruit salad
  
  Seasonal fruit salad, served in a shell that enhances the colors.

Menu of the week

Appetizer of the house

Mixed platter of cheese and salami

Agnolotti tradition

Black Rice “Gioiello” with peas cream and crispy bacon

Pansotti vegetables

Cheese selection - Cascina Vellero farm

Roast beef at the "ciappa"

Rolled rabbit stuffed roast

The Chiar di Luna “tonnato”

Veal scaloppine with red wine Cortese

Cake with apples and raisins

Muscat jelly with fresch fruits

Seasonal fruit salad