Veal tongue boiled in its own broth with vegetables and herbs, finely sliced, served with green sauce (oil, garlic, anchovies, parsley, hard-boiled eggs)

Oven-baked eggplants not fried, Parmesan, tomato sauce, and basil.

Veal cutlet surrounded by potatoes and Maldom salt

Milanese-style pork loin in Evo oil with arugula and cherry tomatoes

Tartare Magatello di Scottona oil, salt, pepper and lemon.

Complete, well-seasoned with egg.

Tartare and Piedmontese raw meat.

Piedmontese-style veal rib with its vegetables and chopped broth in sauce, tuna, Cantabrian anchovies, capers, a little mayonnaise.

Diced Angus on mixed salad leaves, carrots, olives, cherry tomatoes, balsamic vinegar reduction and parmesan flakes.

Grilled Angus rump, scalloped with rocket - parmesan - balsamic vinegar reduction

Grilled Angus rump, scalloped with sautéed porcini mushrooms

Portion of veal shank with puree

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