Our
Menu
TERRITORY & GARDEN
Appetizers
Raw Fassona beef, mustard mayonnaise, vermouth sauce, Artemisia, blackcurrant, crispy bread
“Cascina Boetto” stream trout, charcoal-roasted potatoes, eggs, lavender, almonds, Oxalis
Le Cirque su Soleil : 100% Tomato, “pappa al pomodoro”, osmosis, confit, fiordilatte fresh cheese, herb jus 
First Courses
Farmhouse rabbit and chicory parcels, rabbit livers, fermented apricots
Baba ganush ravioli, cold datterini tomato soup, basil, burrata, and burnt onion
Carnaroli Gran Riserva risotto, wild berries, Ciavrìn cheese, fir buds, salted lemon
Main courses
Piedmontese Fassona beef stuffed with herbs and lard, grilled, vegetable garden of the day, Violà reduction
Hot and cold kidney salad, “La Dea Lumaca” snails, wild garlic, watercress, raspberry
Petit farci with pencil zucchini, lettuce, Taggiasca olives, medieval sauce, aged goat’s cheese
An appetizer, a first course, a second course, a dessert to be chosen among those proposed
85,00€ excluding wine
TALES OF GROUND & FIRE
"My land is transformed into the dish, the taste of its herbs, the color of its flowers.
Simplicity becomes elegance in my kitchen”
Essences and consistencies journey
OUR JOURNEY IN 7 COURSES
PRESERVED
Fir – cabbage – dandelion capers
Magnolia – pink blueberries – almond
Root Carpaccio, Lovage
Beetroot Sorbet, Spices
Spring Trout, Lavender
Oxalis, Almond
The Woods and the Garden
Egg, Ornythogalum, Mushrooms, Summer Truffle
Farmhouse Rabbit Dumplings, Chicory
Livers, Fermented Apricots
Riorda Consommé
Pigeon, Castellamonte Clay
Wild Thyme
Helichrysum, Licorice
Fig, Lemon
€100.00 excluding wine
(Served for the entire table)
GRAN FRITTO MISTO
Cuisine becomes a celebration & the table becomes a sharing table
This menu is not available during summer unless it’s pre-ordered.
Raw Fassona beef, tender herbs, Canavese hazelnut, anchovy mayonnaise
Traditional Piedmontese mixed fried food
65,00 € excluding wine
(served for the whole table)
À la carte menu
Appetizers
Raw Fassona beef, mustard mayonnaise, vermouth sauce, Artemisia, blackcurrant, crispy bread
€ 25,00
“Cascina Boetto” stream trout, charcoal-roasted potatoes, eggs, lavender, almonds, Oxalis
€ 25,00
Az.agr Varesio chicken salad, Riorda, honey-flavored giardiniera, curry sour cream
€ 25,00
Undergrowth: Poured egg, Ornithogalum Pyrenaicum, mushrooms, blackcurrant, summer truffle, sheep’s cheese
€ 25,00
Le Cirque su Soleil : 100% Tomato, “pappa al pomodoro”, osmosis, confit, fiordilatte fresh cheese, herb jus
€ 25,00
Raw fish: Bluefin tuna, watermelon, mackerel, gazpacho, shrimp, plums
€ 35,00
First courses
Farmhouse rabbit and chicory parcels, rabbit livers, fermented apricots
€25,00
Baba ganush ravioli, cold datterini tomato soup, basil, burrata, and burnt onion
€25,00
Knife-cut “tajarin” pasta, three peppers, anchovies, breadcrumbs, peppercorns
€25,00
Carnaroli Gran Riserva risotto, wild berries, Ciavrìn cheese, fir buds, salted lemon
€25,00
Pastificio Gentile spaghetti, cream of trumpet clams, baby squid, clams, black bread
€30,00
Main Courses
Piedmontese Fassona beef stuffed with herbs and lard, grilled, vegetable garden of the day, Violà reduction
Warm and cold kidney salad, “La Dea Lumaca” snails, wild garlic, watercress, raspberry
La ratatouia: Perlina eggplant, friggitello peppers, Datterino tomatoes, zucchini blossom, goat cheese, winemaker-style sauces.
Selection of Alpine and goat cheese
The à la carte menu includes a minimum of two courses per diner.
Dessert
Intrigue
3 kinds of chocolate
Dark chocolate 75%, Manjari 64%, Jivara 40%,
Raspberry, Salted Caramel, Peaches
€ 18,00
YPA
Passito parfait, Jivara chocolate, strawberry essence, basil
€15,00
Helichrysum
Helichrysum Bavarian cream, lemon, licorice, fig leaf syrup
€ 15,00
Holidays in the South
“Cassata” made with Seirass cheese, citrus fruits, “Caffè leccese” style slush
€ 15,00
Tradition
Our hazelnut cake, Zabaglione with Passito di Caluso wine
€15.00
Lunch Menu
ON WORKING MONDAYS, THURSAYS, FRIDAYS
LUNCH MENU
To be chosen among those proposed (Classic, Gourmet, Nature, Tradition)
45,00€
Classic
Piedmontese “Rabbit tuna”, red onion, sweet and sour Moscato buds, kidneys with greens
Carnaroli risotto, wild berries, Ciavrin, fir buds, salted lemon
Dessert
A glass of wine
Water and coffee
Gourmet
Chicken Plin, lovage, spiced carrot sauce, vegetable essence
Grilled Piedmontese Fassona beef, suet gris, shallots, Violà reduction
Dessert
A glass of wine
Water and coffee
Nature
Undergrowth: Poured egg, Ornithogalum Pyrenaicum, mushrooms, blackcurrant, summer truffle, toma cheese
Green Wild herbs cannoli, smoked seirass cheese,
salted lemon, plantain pesto
Tradition
This menu is not available during summer.
Chef’s small appetizers
