Our Menu

typical meal of the south of Italy peasants,eaten at the shade of the olive trees, wit hfrisella (whole dry bread with chopped tomato) sliced cold cuts, cheeses and vegetables in oil.

typical meal of peasants from Piemonte, eaten in the vineyards, with Vitello Tonnato (sliced veal and tuna sauce), insalata russa (boiled vegetables with mayonnaise), giardiniera (bitter-sweet vegetables with tomato sauce), toasted bread with anchovy fillets and parsley sauce (salsa verde with oil, garlic, capers, parsley), tomino (fresh cheese with tomato sauce)

the tastiest, vegetarian recipe from sicilian cuisine with eggplants, Tropea red onions, celery, crushed green olives, capers, tomato sauce.

with goat cheese, olives patè, fresh tomato and basil

with anchovies fillet, fresh chopped tomato, salsa verde (parsley souce with oil, garli, capers, parsley)

with tuna, olives, capers, onions, oregan

N’duja (hot salami paste), Calabrian, Caciocavallo cheese

Tomato sauce, Aubergine, scamorza cheese, origano

Tomato sauce, Bacon, Fresh sausage, Pecorino cheese

Pistacchio sauce, smoked bacon, smoked cheese

“Pignurin” was an old fisherman from Liguria, to whom this dish is dedicated. And is made with squids, cuttlefish, baby octopus, prawn, clams, mussels, tomato sauce, parsley

swordfish, aubergines, cherry tomatoes, parsley

Tuna fish in oil,fresh tomatoes, olives, capers, parsley

Bacon, eggs

Traditional dish from Vercelli with Saluggia beans, salame d’la duja (seasoned salami paste), pig skin, tomato sauce, red wine

sausage and Barbera wine

Castelmagno cheese and hazelnuts sauce

Caciocavallo cheese and Tropea red onions jam

Cheese fondue and Barbera sauce in a parmesan nest

With fish, meat and vegetables

Saffron risotto with meat ragù, peas, and caciocavallo cheese.

with chickpeas and salt cod

tipical genovese soup with legumes, mixed cereals and toasted bread

three types of sicilian sausages : classical, with Caciocavallo cheese and with dry tomatoes, olives and basil, cooked with cherry tomatoes,capers, olives, oregano

Capocollo (pork neck) rolls with bacon, caciocavallo cheese and tomato sauce

rabbit stew typical piedmontese

Veal stew typical piedmontese

with orange skin and juice, spring onions, sicilian olives, oregano

seared on the grill,served with a souce made with balsamic vinegar and honey

Stir fried with mustard and herbs

tuna brochette with fresh mint and caciocavallo cheese, coocked with pine nuts, raisin, Tropea red onions and Marsala wine

Swordfish with orange and curcuma sauce

Aubergines, zucchini

with milk served with orange caramel

with savoiardi biscuits soaked in limoncello, fresh fruit and chantilly cream

with a glass of vermouth

with apples, warm served with ice cream

warm served with ice cream

Classic

The most classic of Piedmontese desserts

served with liquorice liquor

Bronte (Sicily) pistachio ice cream

Sweet raisin wine served with almond biscuits

all served with almond biscuits