Starters
Tra Langhe e Riviera
slow-cooked veal
traditional tuna sauce
hazelnut, red onion and caper
12
L'altra Faccia del Cannolo
cannolo filled with brandacujun
pistachios and olives
on chickpea cream
12
Orto nel Cesto
phyllo pastry basket
seasonal vegetables in different textures
parmesan cream
parsley oil
12
Pascoli Montani
chive ricotta
canestrello wafer
crispy leek
lemon gel 12
First Courses
Ripieno di Primavera
nettle and borage ravioli
parmesan in two textures
aromatic herbs
14
Radici Occitane
beetroot gnocchetti
bruzzu cheese
aromatic herbs
14
Fuoco e Fiamme
trofie
guanciale and datterino tomatoes
finished in a parmesan wheel
flambéed with cognac at the table
14
Profumo di Valle
egg tagliatelle
white game ragù
prebuggiùn wild herbs
14
Second Courses
Vigna e Pascolo
fassona beef braised in ormeasco wine
its cooking jus
parsley mashed potatoes
16
Ricordo di Nonna Marghe
salt cod, chickpeas and rosemary
red onion compote
slow-cooked in glass jars
16
Coniglio di Entroterra
ligurian-style rabbit
taggiasca olives, pine nuts and thyme
fried chickpea panisse
16
Lumache alla Molinasca
slow-cooked snails
wild mint
bread and wine
16
Desserts
Dolce Equilibrio
cinnamon crumble
diplomat cream
peaches and almonds
6
Geometrie Imperfette
deconstructed mille-feuille
hazelnut mousse
dark chocolate
6
Riviera di Ponente
ligurian stroscia cake
diplomat cream
strawberry coulis
6
Senza Tempo
tiramisù
with vergnano coffee
and homemade savoiardi biscuits
6
