Menu of the week

(dicember 7-8-9)

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

- Agnolotti tradition
- Noodles of the house "Al Chiar di Luna"
- Strips of vegetables with creamy gorgonzola cheese

- Roast beef at the "ciappa"
- Roast with chesnut
- 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.
- 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 "Al Chiar di Luna"
  
  Classical fresh pasta served with a sauce made of rabbit meat and mushroom (porcino),in white.
  Wine pairings: red year and however not very aged.
- Strips of vegetables with creamy gorgonzola cheese
  
  Puff pastry fresh, kneaded with seasonal vegetables, shaped like a small lasagna served with a cream made of gorgonzola cheese.
  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 with chesnut
  
  Piedmontese beef breeding local cooked with chestnut.
  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

Agnolotti tradition

Noodles of the house "Al Chiar di Luna"

Strips of vegetables with creamy gorgonzola cheese

Roast beef at the "ciappa"

Roast with chesnut

Rolled rabbit stuffed roast

"Brillo" - choccolate salame with grappa

Pandoro with zabaglione

Pears Dolcetto