• STARTERS •

 ANCHOVIES IN DOUBLE RECIPE, WITH GREEN SAUCE AND IGP HAZELNUT SAUCE, WITH CRUNCHY BREAD. 8

KNIFE-CHOPPED TARTARE OF “VICCIOLA” WITH IGP PIEDMONT HAZELNUTS AND ROERO HAZELNUT OIL. 17

CARMAGNOLA GRAY RABBIT “TUNA”. 15

RIVER. SMOKED EEL, STURGEON AND TENCH FROM CERESOLE DʼALBA WITH MUSTARD. 15

TRADITION. TONGUE IN GREEN SAUCE, MONCALIERI TRIPE WITH RUBRA, ARNAD DOP LARD WITH HONEY. 10

NA STISSA. BAGNA CAUDA WITH SEASONAL VEGETABLES. 12

PIGEON À LA CAVOUR WITH TRUFFLE. 19

LOW-TEMPERATURE COOKED EGG WITH TOMA FONDUE. 9

ADDITION OF BLACK TRUFFlE. 12€ 

 

• FIRST COURSES •

TRADITIONAL AGNOLOTTI WITH BROWN STOCK. 13

RISOTTO OF BARAGGIA DOP WITH CASTELMAGNO DOP  CHEESE AND BEETROOT REDUCTION.   15€ 

TAJARIN (EGG-DOUGH RIBBON PASTA) WITH NOVALESA BUTTER AND BLACK TRUFFLE.   29

GNOCCHI WITH TOMA ON CHESTNUT CRUMBLE WITH CHOCOLATE AND COCOA BROAD BEANS.   14 

 

• MAIN COURSE •

 GUINEA FOWL LEG CONfiT WITH PURPLE POTATO CREAM AND JERUSALEM ARTICHOKE IN FOIL. 19

VITEL TANNÉ”, THE EIGHTEENTH CENTURY “VITELLO TONNATO” (COLD VEAL) RECIPE WITH RAW SPINACH SALAD. 15

LOW-TEMPERATURE COOKED PORK CHEEK IN GRAPE MUST WITH RED PIGNOLETTO POLENTA AND SHALLOT. 17€ 

SAVOY TARTIflETTE. 13€ 

 

 

• DESSERTS •

 OLD-FASHIONED PANNA COTTA WITH MOSCATO REDUCTION AND COCOA GROUND.   6€

HAZELNUT CUP-CAKE WITH HOT CHOCOLATE.   6€

SAVOY CUP WITH SEIRASS CHEESE, CHOCOLATE AND DRIED fiG.   6€

RED WINE POACHED MARTIN SEC PEARS SERVED ON A BISCUIT.   6€

 

• CHEESE SOLO •

Price depending on the “star”. 7-9€

 

 Raffaele D’Errico’s bread and cover charge 2€

Microfiltered water 1,5€ Tea 3,5€ Espresso 1,5€