.
.
Our restaurant is part of the Slow Food Alliance, an agreement between chefs and small producers to promote good, clean, and fair localfood and preserve biodiversity.
The Presidia are Slow Food projects that protect small, high-quality productions to be safeguarded, made according to 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
* * *
To ensure the highest quality, all dishes and/ortheir ingredients marked with an * undergo heattreatment processes.
The presence of substances or products thatmay cause allergies or intolerances is indicatednext to each dish with the correspondingnumber from Annex II of EU Regulation No.1169/2011.
[see list at the bottom of the menu]
* * *
THE APPETIZERS
Sliced veal with tuna sauce, using Piemontese breed top round
( * / 3, 4) 12€
Anchovies with parsley sauce
( * / 1, 3, 4, garlic) 12€
‘Tomini’ fresh cheese with a tomato and pepper sauce
( * / 1, 4, 7, garlic, mildly spicy) 11€
Mixed appetizer [sliced veal, anchovies with parsley sauce and fresh cheese with a tomato and pepper sauce]
(see allergens of each dish) 11€
(for groups of 6 or more, it is recommended to choose the mixed appetizer for the entire table)
Thin carpaccio of Piemontese breed top round with crunchy celery and parmesan flakes
( * / 9) 13€
Baked Carmagnola peppers with ‘bagna caôda’ sauce [garlic and anchiovies sauce]
( * / 3, 4, garlic) 12€
Vegetable ‘tartrà’ [savory pudding] with beetroot velouté
( * / 3, 7, 9) 11€
THE FIRST COURSES
Asparagus ‘risotto’
( * / 7, 9) 17€ 15 minutes
Homemade ‘plin’ [small ravioli] filled with three roast meats
– with roast gravy
– with butter and wild herbs
( * / 1, 3, 7, 9, pork) 14€
smaller portion 10€
Homemade potato ‘gnocchi alla monferrina’ [with sausage ragout]
( * / 1, 3, 7) 15€
smaller portion 11€
Homemade ‘tajarin’ [thin tagliatelle]
– with duck ragout
– with butter and wild herbs
( * / 1, 3, 7, 9) 14€
Pasta and ‘Saluggia’ bean soup with ‘prèjve’ [spiced rolled and tied pork rinds before cooking]
( * / 1, 9, pork) 14€
smaller portion 10€
THE MAIN COURSES with a side of seasonal vegetables
Veal striploin of Piemontese breed seared with juniper
(* / 9) 18€
smaller portion 13€
Braised Piemontese breed veal cheek with Moscato wine
(* / 9) 16€
Pork tenderloin with coffee
(* / 9, pork) 16€
smaller portion 12€
Piemontese Breed veal liver with caramelized onions
(* / 9) 14€
smaller portion 10€
‘Polenta concia’ with red Pignoletto cornmeal, with Biellese Macàgn [cow’s milk toma cheese]
(* / 1, 8, pork) 15€
smaller portion 11€
Sautéed seasonal vegetables
(* / garlic) 11€
THE TRADITIONAL DISHES
‘CARPIONATA MISTA’
Nine different ingredients marinated in wine vinegar with onions, carrots, and sage [chicken cutlet, pork cutlet, fried egg, trout, anchovies, eel, zucchini, endive and green beans]
( * / 1, 3, 4, pork) 30€
‘FINANZIERA’
Mixed offal [chicken livers and rooster combs; spinal cord, sweetbreads, brain, testicles, and veal liver], deglazed with wine vinegar and Marsala and sautéed with porcini mushrooms
(* / 7, 9, mushrooms) 20€
smaller portion 15€
‘BAGNA CAÔDA’
Traditional recipe [one garlic head for every 100 grams of anchovies], accompanied by cooked and raw seasonal vegetables, Bra veal sausage to be browned in the little stove, and an egg yolk for ‘sopping up’ at the end
(* / 4, 9, very strong garlic) 25€
ASSORTED CHEESES
Piemontese cheeses [made from cow’s, sheep’s, and/or goat’s milk] with chestnut honey and preserves
(* / 7, 8, 10) 15€
smaller portion 11€
‘GRAN BOLLITO MISTO’ [by reservation]
Nine cuts of beef, pork and chicken meat served in a clay pot with meat broth and boiled vegetables [carrots, celery, potatoes, onions], accompanied by seven traditional sauces [green parsley sauce, tomato and bell pepper sauce, fruit jam cooked in must of wine, candied fruit with mustard, ‘bee’ sauce, horseradish sauce, Dijon mustard] and two side dishes [mashed potatoes and buttered herbs], with a taste of homemade ‘plin’ [small ravioli] to be slowly cooked in the pot while enjoying the meat
(* / 1, 3, 4, 7, 8, 9, 10, garlic, pork) 35€ 15 minutes
‘PICCOLO FRITTO MISTO’ [by reservation]
Eleven ingredients fried to order [veal cutlets, pork cutlets, chicken cutlets, lamb cutlets, eggplant, zucchini, apple, citrus semolina, chocolate semolina, ‘amaretti’ biscuits, ‘pavesini’ biscuits]
(* / 1, 3, 7, 8, pork) 25€
THE DESSERTS
White ‘bônet’ [similar to chocolate pudding with ‘amaretti’ biscuits]
(* / 1, 3, 7, 8) 7€
Strawberry Bavarian cream
(* / 7) 7€
Apple tart with eggnog
(* / 1, 3, 7) 7€
Pears cooked in white wine, infused with peppermint
(*) 7€
Flan of ‘saràs’ [cow’s and sheep’s milk ricotta cheese] with chocolate coulis
(* / 3, 7) 7€
* * *
THE BREAD BASKET
The bread we serve is produced by ‘Il Forno dell’Angolo di Luca Scarcella‘: in the bread basket, you can find a small bread roll made with type 1 wheat flour and brewer’s yeast, the extra virgin olive oil focaccia, and several slices of two types of baguettes, one white and one whole wheat, naturally leavened with sourdough starter, made with stone-ground flour and whole salt. The stretched grissini are also made by
Luca Scarcella, while the extra virgin olive oil rubatà are produced by the ‘Feyles‘ grissini factory in Santena.
Bread, microfiltered water, cover charge 3€
* * *
THE BEVERAGES
Soda, juice, tea, herbal tea 3€
Metzger lager beer 50 cl 6€
Metzger weiss beer 50 cl 6€
Espresso coffee 3€
Mocha coffee 4€
A shot of liqueur for coffee 2€
Cappuccino 4€
Digestifs 4€
Distilled spirits 5€
Hard liquors from 6€ to 10€
* * *
THE ALLERGENS
Annex II Reg. UE no. 1169/2011
1 – Cereals w/gluten
2 – Crustaceans
3 – Eggs
4 – Fish
5 – Peanuts
6 – Soybeans
7 – Milk and products thereof
8 – Tree nuts
9 – Celery
10 – Mustard
11 – Sesame
12 – Sulphur dioxide and sulphites
13 – Lupin
14 – Molluscs