Fettuccine (ribbon-shaped pasta) in smoked bacon sauce, chestnuts and Jerusalem artichokes
First courses
Potato “gnocchi” with rocket “pesto” sauce
First courses
Caramel tenderloin veal with small dry white beans and balsamic vinegar
Main courses
Coffee cream with biscuits
Dessert
Swordfish cut
Main courses
Tomato and crayfish tail salad
Starters
Walnut Cake
Dessert
Spring Salad
Starters
Boiled Veal in Aromatic Sauce
Main courses
Mango and Pear Cake
Dessert
“Carpaccio” with sea bass and salmon
Starters
Eel, the Piedmontese way
Main courses
Cake covered with yellow pumpkin and prunes
Dessert
Boned rabbit with chestnuts and bacon
Main courses
Carnaroli Risotto with boletus and white truffles sauce
First courses
“Caponata” in sour and sweet sauce
Starters
Aubergine “steaks”
Main courses
Lamb cutlet cooked on a slab with broad bean sauce
Main courses
Ravioli with crayfish, sea bass and asparagus
Main courses
Cake with Moscato wine Zabaglione
Dessert