English

• STARTERS •

ANCHOVIES THREE WAYS, WITH BUTTER, GREEN SAUCE AND IGP PIEDMONT HAZELNUT SAUCE. 12€

LOW-TEMPERATURE COOKED EGG OF WHITE HEN OF SALUZZO

WITH GOAT'S CHEESE FOAM AND PORCIN. 14€

WITH TOMA FONDUE AND TRUFFLE. 19€

"CIT". LITTLE "BAGNA CAUDA" (hot sauce of anchovies and garlic) WITH SEASONAL VEGETABLES 16€

CARMAGNOLA GRAY RABBIT “TUNA”. 18€

KNIFE-CHOPPED TARTARE OF "VICCIOLA" (cattle raised on hazelnuts and without the use of antibiotics) WITH IGP PIEMONTE HAZELNUT OIL AND EXTRA VIRGIN OIL FROM VAL DI SUSA. 20€

ADDITION OF TRUFFLE. 9€

PIEDMONTESE BEEF HEART CARPACCIO, CELERY MAYONNAISE AND AOSTA VALLEY WALNUT OIL. 12€

EARTH. TWELVE ESCARGOTS, WITH BUTTER, TOMA AND MONCENISIO BLUE CHEESE. 14€

RIVER. SMOKED EEL AND TENCH FROM CERESOLE D’ALBA WITH CHAR CAVIAR. 17€

POND. VERCELLI STYLE FROG*. 17€

AIR. PIGEON* À LA CAVOUR WITH TRUFFLE. 22€

• FIRST COURSES •

RISOTTO OF BARAGGIA DOP RICE WITH BIELLA BLUE CHEESE AND MEAD REDUCTION. 17€

PLIN, STUFFED PASTA, FILLED WITH VICCIOLA MEAT WITH NOVALESE BUTTER AND HAZELNUTS. 22€

TAJARIN, FRESH EGG PASTA, WITH AND TRUFFLE. 25€

TAJARIN WITH RABBIT RAGÙ. 18€

RABATON. HOMEMADE "GNOCCHI" WITH SEIRASS (RICOTTA) AND NETTLES. 17€

• MAIN COURSE •

“VITEL TANNÉ”, THE EIGHTEENTH CENTURY “VITELLO TONNATO” (COLD VEAL) RECIPE WITH SALAD. 21€

GRISSINOPOLI. PIEDMONTESE BREED BEEF DIAPHRAGM IN A CRUST OF BREADSTICKS, ITS MARROW AND BAKED POTATOE. 25€

GOOSE LEG CONFIT WITH MUSTARD APPLE CREAM, BAKED POTATOES AND SEASONAL CHIPS. 35€

BAKED RATATOUILLE ON RED PIGNOLETTO CORN POLENTA AND CASTELMAGNO DOP FONDUE. 18€

• SIDE DISHES •

Seasonal vegetables sauteed on vegetables cream. 7€

• CHEESE SOLO •

Price depending on the “star”. 7-9€

• DESSERTS •

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

BÔNET WITH SEIRASS CREAM AND MOMBARUZZO AMARETTO. 7€

TIRAMISÙ IN OUR OWN WAY WITH MELIGA BISQUITS AND RATAFIÀ SPIRIT 7€

SAVOY CUP WITH SEIRASS CHEESE, CHOCOLATE AND IGP PIEDMONT HAZELNUT. 6€

ZABAGLIONE SEMIFREDDO (PARFAIT) WITH CARAMELIZED WALNUTS. 6€

PERSIPIEN. PIEDMONTESE-STYLE STUFFED PEACHES. 6€

BIELLA'S FONDANT CANESTRELLINI BISQUITS AND VERMOUTH. 8€

Raffaele D’Errico’s bread, Feyle's breadsticks and cover charge 2,5€

Microfiltered water 2€ Tea 3,5€ Espresso 2€