«My purpose is to bring back the traditional Piedmontese recipes, many of which have fallen out of use or have been forgotten altogether!». The result? A rich and delicious menu, beginning with an antipasto of 'caponét' - courgette flowers stuffed with meat - , 'lingua al verde' - veal tongue with green sauce - , courgettes stuffed with amaretti and, finally, ‘uova rosse’ (red eggs).
For the main course, a sophisticated nettle risotto, an original dish that is a real family favourite, and a second course of delicious turkey steaks, eggs and courgettes 'in carpione' with a salad dressed in balsamic vinegar on the side.
Finally, one of the great classics of the Piedmontese desserts: an exquisite bunét, a pudding made using cacao and dried amaretti.