ENGLISH MENU (ITALIAN MENU)
Our restaurant is part of the Slow Food Alliance, an agreement between chefs and small producers to promote good, clean and fair foods from the region and to save biodiversity.
The Presidia are Slow Food projects that protect small quality productions to be preserved, made using traditional practices.
The Ark of Taste is a catalog of products that belong to the culture and traditions of the whole world and are at risk of disappearing.
Our Chef is Giulio Carlo Ferrero.
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To ensure the highest quality, all dishes and/or their ingredients marked with * are subject to heat treatment processes.
The presence of substances or products that cause allergies or intolerances is indicated next to each dish with the relative number of Annex II of EU Reg. no. 1169/2011.
[see list at the bottom of the menu]
* * *
APPETIZER
Traditional Vitello tonnato [thinly sliced veal with a tuna and caper sauce]
( * / 3, 4) 11€
Russian salad with tuna
( * / 3, 4) 9€
Anchovies in parsley sauce
( * / 1, 3, 4, garlic) 10€
Tomini cheese in parsley sauce
( * / 1, 3, 4, 7, garlic) 10€
Classic mixed appetizer [Vitello tonnato, Russian salad, anchovies and Tomini cheese]
(see allergens of each dish) 11€
(preferred solution for tables of 6 people and up)
Piedmont Cattle breed tartare with saràs [ricotta cheese] and crispy celery
( * / 7, 9, garlic) 12€
Piedmont blonde chicken salad with mixed greens and egg
( * / 3) 10€
Carmagnola grey rabbit cooked like tuna, with “brusca” sauce [mayonnaise with vinegar]
( * / 3, 9, garlic) 11€
Savory cabbage strudel with sweet Novarese Gorgonzola and walnuts
( * / 1, 3, 7, 8) 10€
FIRST COURSES
Risotto with Barolo wine from Contrada di Sorano farm with Castelmagno d’Alpeggio cheese
( * / 7, 9) 17€ [15 minutes]
Plin di Langa from Pastificio Bolognese factory [small pasta similar to ravioli, stuffed with meat]
– with roast sauce
– in broth
( * / 1, 3, 7, 9, pork) 13€
half portion 7€
Agnolotti from Pastificio Bolognese factory with Bra sausage ragout
( * / 1, 3, 7, 9) 14€
half portion 8€
Tajarin [small tagliatelle] from Pastificio Bolognese factory with cream of cauliflower and chopped Piedmont IGP hazelnuts
( * / 1, 3, 7, 8) 13€
Onion soup au gratin with Macagn Biellese cheese [raw cow’s milk cheese]
( * / 1, 7) 14€
half portion 8€
MAIN COURSES with seasonal vegetables as a side dish
Sliced Piedmont Cattle breed with Raschera d’Alpeggio fondue
(* / 7) 17€
half portion 9€
Braised wild boar with Moscato wine
(* / 4, 9, 10, pork) 15€
half portion 8€
Duck breast with Marsala wine
(* / 7) 16€
Sautéed seasonal vegetables
(* / garlic) 10€
Pork fillet with Piedmont IGP hazelnuts and “rubatà” breadsticks
(* / 1, 8, pork) 15€
half portion 8€
Sautéed calf kidney
(* / 7) 14€
half portion 8€
Rustic polenta mixed with cheese
(* / 7) 16€
half portion 9€
TRADITIONAL DISHES
GRAN BOLLITO MISTO
Nine cuts of beef, pork and chicken meat served in a terracotta pot with meat broth and boiled vegetables [carrots, celery, potatoes, onions], accompanied by seven traditional sauces [parsley sauce, tomato and bell pepper sauce, fruit jam, candied fruit with mustard, ‘bee’ sauce, horseradish sauce, Dijon mustard] and two side dishes [mashed potatoes and buttered chard] with a taste of plin pasta to cook slowly in the claypot while eating the meat
(* / 1, 3, 4, 7, 8, 9, 10, garlic, pork) 35€ [15 minutes]
PICCOLO FRITTO MISTO
Eleven salted & sweet things, breaded and fried on the spot [veal, pork, chicken, lamb, artichoke, cauliflower, apple, citrus semolina, chocolate semolina, amaretti biscuits, pavesini biscuits]
(* / 1, 3, 7, 8, pork) 25€
BAGNA CAÔDA
Traditional recipe [one head of garlic for every 100 grams of anchovies], served with cooked and raw seasonal vegetables, Bra sausage to brown in the fôjot, and an egg yolk for the final “scarpetta” dish
(* / 4, 9, garlic) 25€
FINANZIERA
Mixed offal [chicken livers and rooster combs; veal marrow, sweetbreads, brain, beef testicles and veal liver], flavored with wine vinegar and Marsala and sautéed with porcini mushrooms
(* / 7, 9, mushrooms) 19€
half portion 10€
MISTO DI FORMAGGI
Piedmontese cheeses [made from cow, sheep, and/or goat milk] with chestnut honey and preserves
(* / 7, 8, 10) 15€
half portion 8€
DESSERTS
Traditional bônet
(* / 1, 3, 7, 8) 6€
Santa Vittoria pudding [milk flan with orange liqueur]
(* / 7) 6€
Piedmont hazelnut cake with Passito wine zabaione
(* / 1, 3, 7, 8) 6€
Martin Sec pears in red wine
(*) 6€
Saràs flan [mixed milk ricotta] and Dark Chocolate, with White Chocolate and Rosemary Sauce
(* / 3, 7) 6€
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BREAD BASKET
The bread we serve is produced by “Il Forno dell’Angolo di Luca Scarcella“. In addition to stretched grissini, bread rolls made with type 1 wheat flour and brewer’s yeast, and small flatbreads with extra-virgin olive oil, you can find some slices of a large bread loaf made with Petra® Evolutiva organic flour from natural selection cultivation, milled to 2 and worked with sourdough.
Bread, micro-filtered water and cover 3€
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BEVERAGES
Sodas or fruit juices 3€
Small beer 4€
Medium beer 6€
Coffee 3€
Coffee `Mocha` 4€
Alcoholic addition 2€
Cappuccino 4€
Boozes 4€
Distillates 5€
Spirits from 6€ to 10,00€
* * *
ALLERGENS
Annex II Reg. UE no. 1169/2011
1 – Cereals containing gluten
2 – Crustaceans
3 – Eggs
4 – Fish
5 – Peanuts
6 – Soybeans
7 – Milk and products thereof
8 – Nuts (all types)
9 – Celery
10 – Mustard
11 – Sesame
12 – Sulphur dioxide and sulphites
13 – Lupin
14 – Molluscs