OUR CUISINE. Simple and wholesome above all. Even the preparation of a plain tomato bruschetta is particularly important to us, as the bread is baked in a wood-burning oven, the tomatoes are included when it is the right season, harvested while still  warm from the sun, and a splash of oil on top to season the whole thing: gentle oil, strictly organic, originating from the hills of Liguria.
Our recipes reflect the seasons. The period of time between Fall and Winter is perhaps the most favorable to Piedmont typical cuisine and its important dishes such as braised beef, mixed boiled meats accompanied with the traditional “bagnet” and different types of mustard. Seasoned wild pig, beef stew, rabbit or chicken chasseur with “concia” polenta, which goes well with sausage cooked in wine as well. Breaded mushrooms, fried or cooked  with parsley and garlic, and truffles which, during their season, make our dishes particularly precious.
	We only use stone-ground organic flours to prepare fresh pasta for our first courses: Piedmont agnolotti, boletus mushrooms tajarin, baked lasagna, “maltagliati” for our soups which, in the depth of winter, are baked in a wood-burning oven.
Spring and summer are the seasons in which vegetables become predominant and our garden supplies us with everything we need for fresh salads, crostoni, bruschette, quiche, peppers, eggplants, zucchini and tomatoes stuffed with all kinds of fillings, vegetable-based first courses. This is also the time of the year where it is possible to dine in the open air enjoying “merende sinoire” (big snacks, almost like a supper) with appetizers which are a rich part of Piedmont cuisine: from “al verde” anchovies, to “ca pessiu” tomini, rabbit salad, veal with tuna sauce and tongue with green sauce. We also hold brief cooking classes where our guests can cook and then eat the dishes they have prepared.

So you can taste ancient recipes, such as “Tartra” of medieval origin or the typical Monferrrato Green Cake ("Torta verde").

Flavors that need to be rediscovered and savored in complete relaxation and in good company. Everything is cooked at the moment, this is the reason why we kindly ask you to book in advance: our cuisine needs time and care as nothing is left to chance.

Our restaurant hall can hold up to 40 covers and has been built to accommodate disabled customers as well.