In the rich culinary tradition of Piedmont, some famous and tasty cheeses stand out; one example being alpeggio cheese, which Milena uses to add flavor to a curly salad with juliennes of rennet to start off her Taste Experience. She completes this delicious antipasto with 'crostini caldi alla Cavour': rye bread with mountain butter and a soft cream of chicken livers, onion, capers and anchovies.
For the first course, agnolotti with butter and sage, a typical local delicacy: a casing of fresh pasta is filled with roast veal, cooked sausage and cabbage. To continue with the home-cooked traditions, a delicate flan (with spinach or artichoke) is served with a Castelmagno cream, an ancient cheese variety, typical of few towns of Cuneense.
To finish, Milena proposes bonet, a dessert made from soft amaretti and chocolate on a bed of caramel, decorated with roasted hazelnuts and cocoa, accompanied by "tegola" a typical dry pastry wafer, famous in South Piedmont and Val d'Aosta.