“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