The tasting menu changes every day depending on the season, the available products, what the Chefs have found at the morning market or the specialties proposed by our friends and loyal suppliers.
It is by choice that our menu is limited to selected dishes, freshly prepared with proposals that can vary between lunch and dinner.
Some cult dishes, such as our signature “Vitello Tonnato” and the hand-chopped tartare are the ever-present hors d’oeuvres, as well as the “Tajarin”, fresh pasta made to the traditional recipe with 36 egg yolks per kilo of flour.
We make our own pasta every day: “agnolotti” from Turin, “tagliatelle” with Bra sausage, “ravioli” filled with buffalo mozzarella and sundried tomatoes, “plin” filled with “seirass” cheese and aromatic herbs or filled with monkfish, spices and herbs … but also vegan ravioli made from wholemeal “Primitiva” flour, filled with vegetables.
The main dishes are generally more traditional, prepared using low temperature cooking throughout the night, inspired to our traditional cooking with hay or breaded in the “Rubatà” crumbs, the famous bread sticks from Turin.
As to the desserts, our mascarpone cream sprinkled with cocoa on a chocolate biscuit is a great success. Ice creams and sorbets are freshly prepared with seasonal ingredients.
In this season, the dishes alternating in the daily menu are those ones. Your calls are welcome during the day if you wish to order dishes you want to enjoy at home.