​
RIVITELLATO GOURMET
The fassona, queen of Piedmont meats, meets the red tuna and the enveloping scent of black truffle (C;D)
Fesone cooked at 64° for 6 hours, served with soft tufts of sauce, prepared with fresh eggs and fillet of yellow fin tuna, anchovies from the Cantabrian Sea and Italian capers.
Black truffle petals end plate 16​
​
L'ABBATTUTA
tartare di fassona piemontese, fried summer porcini, Parmigiano Reggiano Cows Red flakes 48 months 14 (A)
​
​
APPETIZERS
​
​
​LA TRINITA' IN LANGA
insalata Olivier con filetto di acciuga del Mar Cantabrico e cappero frutto;
vitello di girello di fassona piemontese cbt, in salsa tonnata; tongue carpaccio with blueberry coulis and crispy polenta waffle
14 (C;D;L;N)
​​
​
​
​
PRIMI
REGINA DEI BOSCHI
Reginelle of artisan production of the pasta factory Bolognese, beaten roe deer and raspberry 15 (A;C;G;I)
​
TAGLIATELLE ALLA BOLOGNESE SOTTO LA MOLE
Three noble meats combine in a full-bodied sauce from patient and wise cooking 14 (A;C;I)
​
CARPACCIO ALPINO
Carpaccio di lingua cbt with autumn salad: celery, green apple, fennel and hazelnuts from the Langhe PGI 12 (I;H)
We recommend in combination with glass 150 ml Dolcetto d'Alba DOC '22 Pelissero "Munfrina" 6
The Piedmontese dialect name Munfrina is historically attributed to the former owner, a woman of Monferrato origin, who laboriously and diligently tended these lands.
​
CAPRICCIO PIEMONTESE
Bread brioche of our production with hazelnuts from the Langhe PGI, salted butter, goat’s milk foam and pear cooked in Barbera d'Asti 12 (A;G;H;N)
​
VESUVIO DI SAPORI
Prawn in tempura, buffalo mozzarella cream, artichoke julienne salad 14 (B,G)
We recommend in combination with 150 ml Sunsì Langhe DOC, '23 Batasiolo 6
Wine born in the enchanted hills of the Langhe, where chardonnay and sauvignon blanc find their maximum evolution in a fresh and fruity wine
​​
​
PLURALE DI LIMONE
Carnaroli rice cooked with butter and Parmesan cheese 24 months, served with provolone fondue, dried lemon powder and soft lemon gel of Sorrento 14 (G)
We recommend in combination with glass 150 ml Greco di tufo '23 'Vigna Cicogna', Benito Ferrara 8
It is born in the heart of Irpinia, the true cradle of this ancient autochthonous white berry grape variety, characterized by a remarkable structure, aromatic richness and longevity
​
L'CAPUNUTI
fresh pasta cavatelli with chestnut pesto, basil and tomato confit 13 (A;H)
​
ARRABBIATA DI POLPO
Linguine Senatore Cappelli monograno Felicetti, san marzano dell'agrinocerino sarnese slightly spicy, beaten of octopus cbt 16 (A;P)​​​
​
​​​​​
​​DELIZIA PASTORALE
An iconic dish of Roman gastronomy, with the addition of crispy Norcia cheek
The cheese and pepper is linked to the tradition of the Lazio shepherds who practiced transumance and transmitted the ingenuity of this masterpiece 14
(A;C;G;H;B)​
​
​
​
SECONDI
FRACOSTA EIRINN
Premium Irish entrecôte steak, with envy spadellata, green apples, soft raisins and pecans 23 (H;N)
We recommend in combination with a 150 ml goblet of Ruchè di Castagnole Monferrato DOCG, '22 Ferraris 'Vigna del Parroco' 9
"May God forgive me for sometimes neglecting my ministry to dedicate myself body and soul to the vineyard" recounted Don Giacomo Cauda in his last years of life
​
TAGLIATA DI FASSONA PIEMONTESE
Veal cut with baked potatoes 16
​
​
​
​IRLANDA 62
After cooking at 62° for 5 hours and a quick roasting in the oven, the journey ends with a scorching walk on the grill.
Spadeed young potatoes with butter and rosemary 16 (G;).
​VEGBURGER
** of our own production (beets, red beans, purple potato), served with purple cabbage and walnuts 14 (A;H)
​
*FRITTO REALE 18
The magic happens when these treasures of the sea meet our Senator Cappelli light and crisp 18 (A;B;D;P)
​
POLPO D'AUTUNNO
Hot *octopus cbt served with fennel salad, oranges and puntarelle 18(P)
​​
*defrosted or shot down at -18°
**homemade pastane, shot down at -18°
​
All of our red meats are certificated Coalvi
'Consortium of the protection of the piedmont race'