Starters

Tra Langhe e Riviera

L'altra Faccia del Cannolo

cannolo filled with brandacujun
leeks and olives
on chickpea cream

Orto nel Cesto

stuffed pastry with wild herbs and sausage
lemon-scented vegetable dressing
pork jowl in two textures
12

Pascoli Montani

First Courses

Ripieno di Primavera

Entroterra Occitano

potato gnocchetti with beetroot
bruzzo cream
chives
14

Fuoco e Fiamme

trofie with pumpkin, saffron and sausage
finished in a wheel of parmigiano reggiano
flambéed with cognac at the table
14

Profumo di Valle

tagliatelle with prebuggiùn wild herbs
white game ragù and its cooking juices
rosemary powder
14

Orto Caldo

seasonal vegetable and herb soup
bread croutons and aromatic oils
crispy vegetables
14

Second Courses

Vigna e Pascolo

beef braised in ormeasco wine
its demi-glace
parsley potato purée
15

Porgi l'altra Guancia

sous-vide beef cheek
its cooking juices
potato purée with thyme and lemon
hazelnut sponge
17

Ricordo di Nonna Marghe

layered salt cod and potatoes
chickpea cream, leeks in different textures
red onion compote
17

Coniglio di Entroterra

Lumache alla Molinasca

slow-simmered snails
wild mint, bread and red wine
16

Desserts

Dolce Equilibrio

Geometrie Imperfette

Impatto Avvolgente

Per Ulivi e Viti

Senza Tempo