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RIVITELLATO GOURMET
Fassona beef, the queen of Piedmontese meats, meets red tuna and the enveloping aroma of black truffle. Fesone cooked at 64° for 6 hours, served with soft tufts of tuna sauce, prepared with boiled eggs and yellowfin tuna fillet, Cantabrian anchovies and Italian capers. Black truffle petals complete the dish 16. (C;D)
We recommend pairing with a glass of 150 ml Barbera Superiore d'Asti DOC 'Litina', Cascina Castlet 7.
Litina is my name in memory of that aunt who also added an embroidered vine to her dowry in the marriage agreement.
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L'ABBATTUTA
Piedmontese Fassona tartare, fried artichokes, flakes of aged Vacche Rosse Parmigiano Reggiano aged over 24 months.(A)
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APPETIZERS
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​LA TRINITA' IN LANGA
iOlivier salad with Cantabrian anchovy fillet and caper fruit; Fassona veal cbt in tuna sauce; Piedmontese Fassona tartare with black truffle carpaccio in olive oil
14 (C;D;L;N)
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PRIMI
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UOVO 64.2
Organic egg cbt at 64° on a bed of potato cream, sautéed artichokes, and flakes of gratinated Castelmagno cheese 13 (C;G)
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NON E' UN'INVOLTINO PRIMAVERA
Golden phyllo pastry rolls filled with purple cabbage, artichokes, and carrots, with a hint of ginger. Sweet and sour sauce to accompany 13 (A;G;H;N)
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ARANCIA E BACCALA'
Focaccia of our production with whole wheat flour from Mulino Quaglia, creamed cod according to tradition, dried orange powder (B;G)
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BIANCO DI SEPPIA
Cbt cuttlefish julienne, Taggia olive soil in EVO oil, Italian caper powder, San Marzano dell'Agri Nocerino Sarnese DOP tomato gel, potato matchsticks 15. (P;G)
We recommend pairing with a glass of 150 ml Grillo DOC Sicilia BIO '22, Tenuta San Giaime 6.
An evocative wine that tells the tradition of one of the island's most important and ancient vines.
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​​DELIZIA PASTORALE
An iconic dish of Roman gastronomy, with the addition of crispy Norcia cheek
The cheese and pepper is linked to the tradition of the Lazio shepherds who practiced transumance and transmitted the ingenuity of this masterpiece 14
(A;C;G;H;B)​
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PLURALE DI LIMONE
Carnaroli rice cooked with butter and Parmesan cheese 24 months, served with provolone fondue, dried lemon powder and soft lemon gel of Sorrento 14 (G)
We recommend pairing with a glass of 150 ml Timorasso DOC '23, Voerzio, 'Derthona Colli Torinesi' 8.
Piedmontese white wine that enhances the freshness and complexity of the flavors.
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CAPPELLACCI DELL'ORTO
**Cappellacci of our production, filled with potatoes and mint powder, carrots and peas. Served with vegetable consommé 13. (A)
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LO GNICCHETTO
Fresh gnocchetti, San Marzano tomato from Agri Nocerino Sarnese DOP, diced swordfish, smoked buffalo provola fondue, eggplant and basil 15.
(A;C;D;G)​​​
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LA PACCHERATA
Half Senatore Cappelli Felicetti single-grain paccheri. Pistachio and basil pesto, Argentinian shrimp 16. (A;H;B)
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SECONDI
FRACOSTA EIRINN
Braised veal cheek with wine and melted chocolate, potato and apple puree with horseradish aroma (G;I)​
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TAGLIATA DI FASSONA PIEMONTESE
Veal cut with baked potatoes 16​​
LOMBO SELVATICO
Cbt deer loin, browned in a pan to keep the heart tender and its unmistakable taste. Served with potato and pistachio puree, acacia honey flavored with Sorrento lemon IGP 20
We recommend pairing with a glass of 150 ml Roero Riserva 'Riserve' DOCG '16 Bio, Malvirà 9.
Product from the Roero lands, it is a pure nebbiolo. which perfectly expresses the characteristics of the territory
(G;H).
​VEGBURGER
** of our own production (beets, red beans, purple potato), served with purple cabbage and walnuts 14 (A;H)
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*FRITTO REALE 18
The magic happens when these treasures of the sea meet our Senator Cappelli light and crisp 18 (A;B;D;P)
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SPADA SICILIANA
Grilled swordfish steak in salmoriglio, a typical sauce of Mediterranean culinary tradition; to accompany a typical Sicilian salad: oranges, fennel, Taggia olives in EVO oil, red Tropea onion, fresh mint leaves 18 (D)
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ROMBO AL SOLE
Turbot fillet in a crust of dried tomatoes with sautéed escarole and Taggia olives in EVO oil 19 (D;N)
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*defrosted or shot down at -18°
**homemade pastane, shot down at -18°
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All of our red meats are certificated Coalvi
'Consortium of the protection of the piedmont race'