The menu is indicative and may vary daily depending on the imagination of the cooks and the availability of raw materials.

  • vitello tonnato
  • flan with fondue onions
  • raw meat
  • brandacujun
  • tajarin ragu of sausage bra
  • orecchiette, fresh anchovies, cherry tomatoes and pine nuts
  • onion soup
  • ravioli del plin
  • Lamb Alta Langa
  • sirloin fassone
  • baked sea bream, red onions from Tropea and potatoes
  • Cocotte of seasonal vegetables
  • platter of cured meats and cheeses
  • homemade cakes or converso pastries