Menu

Nonna Mariola taught me that good things need time and care, Nonna Albertina how to make pasta and Davide Palluda, one Michelin star chef in Canale, the great importance of professionality, the extreme precision in the kitchem and the absolut respect for raw materials.

MARGHERITA GIAMPICCOLO – Chef

Antipasti

Panna cotta all’origano con pomodorini

Salted panna cotta with origan, served with tomatoes

9 €

Bavarese di peperoni con crumble all’acciuga

Peppers bavarian served with anchovies crumble

9 €

Seppioline, ceci e bottarga di muggine

Cuttlefish, chickpeas and mullet roe

10 €

Carne cruda di fassona

Fassona beef raw meat 

8 €

Maialino cotto a bassa temperatura  con salsa tonnata

Low-temperature cooked pork with tuna sauce

8 €

Primi

Tajarin 42 tuorli al ragù

Tagliolini with meat sauce

10 €

Plin al burro “furbo” e salvia o al tovagliolo

Ravioli stuffed with meat, with butter and sage

12 €

Ravioli di baccala’ con pomodorini e olive taggiasche

Ravioli filled with codfish, served with tomatoes and olives

12 €

Risotto cacio, pepe, lime (min. 2 persone)

Risotto cheese, pepper and lime (2 pers. minimum)

10 €

Carbonara di Carmagnola (crema di peperoni gialli e guanciale)

Pasta served with peppers cream and bacon

10 €

Secondi

Brasato di Fassona al Barbaresco

Beef braised in Barbaresco wine

16 €

Filetto di maiale con erbe aromatiche

Pork fillet with herbs 

14 €

Selezione di formaggi

Cheese platter

10 €

Rana pescatrice con maionese ai piselli e mandorle alla curcuma

Monkfish served with pea mayonnaise and turmeric almonds

14 €

Orto estivo

Summer garden

12 €

Dolci

Panna cotta con caramello al moscato

Panna cotta served with Moscato wine caramel

5 €

Cinque consistenze di nocciola

Hazelnut in five textures

6 €

Pane, burro e marmellata

Bread, butter and jam

6 €

Cremoso al cioccolato fondente, pesche e amaretti

Dark chocolate mousse with peaches and amaretti

6 €

You can find the list of all the allergens that might be present in each dish, here