I am pleased to welcome you to my home for a typical Piedmontese lunch or dinner with traditional dishes respecting the seasonality of the ingredients. A riot of genuine and original flavors, with recipes recovered from an ancient Piedmontese cookbook. The menu includes an appetizer, a first course, a main course with side dish and a dessert. For the spring-summer period I propose: vitello tonnato or tartrà with a delicate fondue, tajarin with ragout, pork loin with hazelnuts with duchess potatoes and Piedmontese bunet while for the fall-winter period you will enjoy anchovies in green, three-meat ravioli with butter and sage, braised beef in red wine with potatoes or polenta and hazelnut cake.

Typical Piedmontese flavors to enjoy with a lake view

Aperitif with boiled boar served in the hollowed out and toasted homemade loaf of bread.Appetizer with cooked cold cuts (cotechino, cotechino mantovano, zampone, boccia, tricorno, liver mortadella).Boiled meat trolley: beef, beef biancostato, veal, pigtail, head, ganascino, stuffed hen, tongue.Side dish: onion, celery, carrots boiled in broth.Green sauce, red sauce, mustard, rubra sauce.Yellow risotto with fat broth with eyes.Bread cake