Culinary experience: amaretto bunèt and sweet gianduia

My cuisine is predominantly Piedmontese, featuring homemade magro agnolotti and Barolo-braised beef. Each dish, from the appetizers to the sauces, is crafted with care and dedication, following time-honored recipes passed down through generations. My passion for local flavors is also reflected in the choice of cheeses and cured meats sourced from local producers at zero kilometers. This attention to the origin of ingredients not only emphasizes the quality of my dishes but also contributes to supporting the local community. I invite guests to embark on a culinary journey that celebrates the richness and authenticity of Piedmontese cuisine, with a table that tells stories handed down through time and ingredients that capture the essence of our wonderful region.