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It would be easy to indroduce inside menu all our seasonal courses: this year, on the contrary, we are going to propose you a recipe so as to awake your appetite and to incite you to come and visit us.

Veal in tunny sauce ( Piedmontese recipe)

Boil 1 kg of pope's eye together with 1 carrot, 1 potato, 1 celery stem and salt for three quarter of an hour. When veal is cooked, cool it and cut it into very fine slices. In the meanwhile prepare a mayonnaise with addition of crumbled tunny ( 200 g ,), capers ( 50 g ,) and 2 anchovis. Mix all it well and spread obtained sauce all over veal slices. You may garnish dish with cooked potatoes and tomatoes slices.

 

Vitel toné a la piemontèisa

Fé boé 'n chilo 'd rotonda 'd bocin con na caròta, na patata e na gamba d' séner, salé e lasela al feu për tre quart d'ora.
Quand ch'a sarà cheuita, tajela a fëtte për rela sfrèidé. Preparé na majônes, gionteje 200 gr. ëd tonn, mes etto 'd caperi e doe anciove; quand chesta bagna a sarà bin brodà versela 'n sla carn ën manera ëd quatela a fait, e peui saagnela con ëd patate droà e 'd tomatiche a fëtte.