Tasting of traditional Piedmontese first courses.

Local salumi and cheeses, first courses such as agnolotti and risotto with grape must cream and traditional Piedmontese and Monferrina sauces. Royal boiled meat with seven cuts, chicken, and three types of cotechino. Rabbits, guinea fowl, and local farm-raised roosters. Local wines, including some organic ones. Roasts with local hazelnuts and homemade desserts.