Menu
Our menu is a curated selection of dishes that change with the weather and climate.
Each proposal is born from the desire to offer a clean, coherent, authentic gastronomic experience: few ingredients, precise choices, great respect for the raw materials.
From Sunday cooking to forgotten recipes, each dish is an invitation to slow down and rediscover the pleasure of simplicity done well.
Our Appetizers
Busseto culaccia with our homemade giardiniera
Salmon trout carpione with vegetables marinated in balsamic vinegar
Pink-cooked milk-fed veal with tuna sauce
Parmentier cream with seared prawns and crispy leeks
Fassona beef tartare with caramelized fresh figs and Castelmagno cheese
Crispy puff pastry with Borgotaro porcini mushrooms and three-cheese fondue
Risotto & Fresh Pasta
“San Massimo” Riserva risotto with fresh Borgotaro porcini mushrooms
Bronze-drawn Gragnano paccheri all’Amatriciana
Bronze-drawn calamarata with octopus ragù and samphire
Buckwheat gnocchi with veal ragù and chanterelles
Cacio e pepe tortelli with Ossola cheese fondue
Chef’s Recommendation
“San Massimo” Riserva Milanese risotto with veal ossobuco and gremolata
From Land & Sea
Low-temperature cooked veal shoulder with mascarpone mashed potatoes and grilled porcini mushrooms
Sliced beef with rosemary new potatoes
Catch of the day with seasonal vegetables
Larded rabbit porchetta with Carmagnola peppers and sweet-and-sour spring onions
Barolo-braised Piedmontese beef with Storo polenta
Our selection of cheeses with mostarda and honey
Our Desserts
72% dark chocolate fondant with crème anglaise and ice cream
Raspberry soup with vanilla ice cream
Our take on apple Tarte Tatin with vanilla ice cream
Coffee crème brûlée
Fresh pineapple with Luxardo Maraschino
Ricotta cream with sbrisolona and caramelized fresh figs