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.

Basil Noodles with fresh tomatoes sauce

Classical fresh pasta mixed with minced basil served with a sauce of our fresh tomato.
Wine pairings: red year and however not very aged.

Crêpes pumpkin and spinach with cheese cream

Crêpes stuffed with a mix of pumpkin and spinach served with a cheese cream.  Wine pairing: red year and however not very age. 

Crêpes with artichoke

Crêpes stuffed with a mix of artichoke. 

Wine pairing: red year and however not very age. 

Crêpes with mushroom

Crêpes stuffed with mushroom from our woods. 

Wine pairing: red year and however not very age. 

Crespelle with vegetables

Crepes made with fresh pasta stuffed with vegetables.

Wine pairings: year red or rosè. 

Gnocchi with almonds sauce

Tipical gnocchi Made with our potatoes, servede with a almonds sauce. 
Wine pairings: red of the year.

Gnocchi with courgettes pesto

Products with our potatoes are served with a particular courgettes pesto also produced in season In the farm. 
Wine pairings: red year and however not very aged.

Gnocchi with pumpkin in butter and rosemary

Tipical gnocchi Made with our potatoes and big pumpkin and served with a sauce of butter and rosemary   
Wine pairings: red of the year.

Lasagne with courgette

Lotte Lasagne made with fresh pasta served with a tipical courgettes pesto.

Wine pairings: year red or rosè. 

Lasagne with fresh tomatoes and pesto

Little lasagna made with fresh pasta served with a sauce cooked with pesto and fresh tomatoes. 

Wine pairings: year red or rosè. 

Lasagne with pesto cooked in oven

Lasagne made with fresh pasta served with tipical pesto and Béchamel cooked in oven. Wine pairings: year red or rosè. 

Lasagne with pesto, hazelnuts and green beans

Little lasagna made with fresh pasta served with tipical pesto genovese and with hazelnuts and fresh greenbeans.

Wine pairings: year red or rosè. 

Maltagliati rustici

Classical fresh pasta made with Braun served with salami and leek 
Wine pairings: red year and however not very aged.

Maltagliati with spinach pesto

Tipical lasagna home made served with a traditional spinach pesto. 
Wine pairings: red of the year.

Maltagliati with zucchini pesto

Tipical lasagna home made served with a traditional zucchini pesto. 
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.

Noodles of the house with mushroom sauce

Classical fresh pasta served with a sauce of mushrooms picked in our forests, white.
Wine pairings: red year and however not very aged.

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.

"Fiocco" with cheese and walnuts sauce.

Piedmontese beef breeding local roast, served with a cheese and walnuts sauce. 
Wine pairings: Red preferably more vinous and aged.

“Panserotto” - meat stuffed

Porkroast stuffed with béchamel cheese and mushroom, fried. 
Wine pairings: Red preferably more vinous and aged.

Bacon with vegetables

Pork bacon roast in owen served with vegetables pan sauteed. 
Wine pairings: Red preferably more vinous and aged.

Beef stew with Rosè

Piedmontese beef breeding local cooked long in a casserole with spices and wine Rosè
Wine pairings: Red preferably more vinous and aged.

Beef tongue with green sauce

Boiled beef tongue served with a green sauce. 
Wine pairings: Red preferably more vinous and aged.

Boar meat stew

 Tipical boar meat stew cooked in pot. 
Wine pairings: Red preferably more vinous and aged.

Boiled beef

Boiled beef and local farm hen our henhouse accompanied with green sauce made by us.

Wine pairings: red wine full-bodied

Boilet meat served with a vegetables cream

Boiled meat sliced, served with a vegetables cream  

Wine pairings: Red preferably more vinous.

Cabbages and sausage

Our cabbages sauteed pan and served with sausag. 
Wine pairings: Red preferably more vinous and aged.

Chicken with ginger sauce

Genuine chicken grilled served with a ginger sauce. 
Wine pairings: Red preferably more vinous and aged

Chickpeas soup

Classical soup with chickpeas served with rib-pig, bacon rind and slice of grilled homemade bread.
Wine pairings: red year and however not very aged.

Cima alla genovese

Tipical genovese Cima, flank meat stuffed with eggs and vegetables. 
Wine pairings: Red not aged or rosè

Country Roast

Beef roast served with a fresh tomatoes and pepper sauce.
Wine pairings: Red preferably more vinous.

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.

Fillets with artichoke cream

Pork fillets roasted served with a artichoke cream.
Wine pairings: Red preferably more vinous and aged

Fillets with mushroom

Pork fillets roasted served with mushroom. 
Wine pairings: Red preferably more vinous and aged

Lamb rib rolled in breadcrumbs

Piedmontese rib lamd breeding local rolled in breadcrumbs and fried. 
Wine pairings: Red preferably more vinous and aged.

Ligurian rabbit

Rabbit of our breeding stir-fry pieces with olives and capers.
Wine pairings: Red preferably more vinous.

Meat fillet with asparagus cream

Meat fillet pan cooked served with an asparagus sauce. 
Wine pairings: Red preferably more vinous and aged

Meat fillet with Rosè sauce

Meat fillet pan cooked the a Rosè sauce
Wine pairings: Red preferably more vinous and aged