FIRST COURSES

Ravioli in wine

One of the most important dishes of the lower Piedmont tradition. The ravioli are drained and, when plating, a little cooking water is left at the bottom, which will allow the wine, poured into the plate at the table, to reach the ideal temperature.

Carbonara al Montebore

What happens when the Roman recipe meets the oldest cheese in the world? In this version, Montebore replaces the traditional cheeses, giving the dish a hay-milk note and extraordinary aromatic persistence. A gourmet experience that combines the structure of carbonara with the nobility of a local excellence protected designation.

Gobbi with three meats in braised sauce

Gobbi are large ravioli filled 100% with beef, veal and pork.

Gli gnocchi della Lea!

Homemade gnocchi with chickpeas, chestnuts, rosemary, taleggio fondue and speck

Fresh pappardelle with porcini mushroom sauce, sausage and saffron