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.

Black 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

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 mushroom

Crêpes stuffed with mushroom from our woods. 

Wine pairing: red year and however not very age. 

Crêpes with vegetables

Crêpes stuffed with a mix of vegetables  

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 artichoke

Tipical potato dumplings served with artichoke.
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. 

Local stone-ground polenta with mushrooms

Classic Polenta produced in our area and stone-ground, served with a mushroom cream

Wine pairings: red aged and full bodied

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.

"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 strips on vegetable caponata

Beef strips cooked sauteed in the plan served with vegetable caponata. 
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