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Insalata mista

Field greens with fresh vegetables, olive oil, red wine vinegar

❖ Cimette di Cavolfiore e Cardi alla Cavour

Cauliflower and cardoons gratinated with butter and Parmigiano, hard-boiled egg, anchovy, parsley sauce.

Camillo Benso, Count of Cavour was an Italian politician, businessman, economist, nobleman, and a leading figure in the movement toward Italian unification (1848–1871). He was the most famous Italian gourmand of his time and this is said to be one of his favorite dishes.

❖ Pollo all’Albese in Insalata

Piemontese chicken salad with lemon, mustard, and anchovy vinaigrette. Traditionally served with truffles 

❖ Polenta di Grano Saraceno, Tuorlo d’Uovo e Fonduta di Robiola

Buckwheat polenta, egg yolk, Parmigiano and alpine cheese fonduta.

Originating in China and Siberia, the first written documents about buckwheat being cultivated in Italy date back to the beginning of the 1500s. Alpine peasants living on the border between Italy and Germany used buckwheat flour to make polenta since ancient times.

Antipastino Piemontese con il Bagnet Verd

Piemontese antipasto of griddled Tomino cheese, crostini, boiled meat, potatoes. Served with the classic salsa verde.

This is a historic recipe born in the 19th century at the court of King Carlo Alberto to flavor meats. 

❖ Tajarin “40 Tuorli” con Sugo alla Salsiccia di Bra

Traditional “40 egg yolk” ribbon pasta with Piemontese sausage ragu.

This renowned sausage was initially produced exclusively with veal, without using pork fat. The production was intended for the Jewish community in the nearby town of Cherasco. King Carlo Alberto of Savoy signed a royal decree in 1847 banning the production of bovine sausages throughout the country except in Bra, authorizing local butchers to use veal for its production. This sausage is typically eaten raw like tartar and it’s the only one of its type in Italy.

❖ Agnolotti del Plin al Sugo d’Arrosto

Piemontese meat-filled “pinched” ravioli with roasted veal jus 

In a notarial deed dated 1182 there is mention of a ravioli-agnolotti in the region. Boccaccio wrote in the Decameron c. 1353: “In the town of Cuccagna there were men who did nothing but cook ravioli, and they rolled the pasta over a mound of grated cheese.” 

❖ Risotto al Tartufo Bianco

Creamy white truffle, butter, grana risotto

❖ Cabiette di Rochemolles

Alpine buckwheat and wild nettle gnocchi baked with Toma Piemontese cheese, sweet onions, butter.

❖ Uovo in Raviolo “Maestro Valentino”

Large egg yolk, ricotta, and spinach raviolo with brown butter and Parmigiano ($5 supplemental)

Often imitated around the world, this pasta was first created by chefs Nino Bergese “chef of kings, king of chefs” (1904-1977), and Valentino Marcattilii at Ristorante  San Domenico, to perfectly pair with truffles. Chefs Paul Bartolotta and Juan Urbieta apprenticed under Marcatiili while studying in Italy.

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
($5 supplemental)

❖ Ganassino di vitello all’uva

Veal cheeks-braised with grapes and Arneis wine

❖ Cappone Arrosto con Castagne, Melograno e Funghi

Roasted capon chicken with chestnuts, mushrooms, pomegranate.

The history of this animal of noble and ancient origins begins a long time ago: Reference to it appears in the writings of Cicero and Pliny. In ancient Rome, it was bred to circumvent the law that forbade raising chickens at home. Capon was pompously served in large banquets of the great Renaissance courts because it was considered food for the noble.

Straccetti di Salmone in Carpione

Sautéed salmon cutlets in white wine vinegar sauce 

In Italy, the origin of carpione probably dates to the Middle Ages, or even to ancient Rome, as a result of the need to preserve food in vinegar when refrigerators didn’t exist. Common in peasant cooking, its popularity spread among the bourgeoisie by means of country women who served in more affluent city families.

❖ Filetto con Salsa al Barbera

Roasted filet of beef with Barbera wine sauce and porcini mushroom ragu ($10 supplemental)

Bonet

Traditional chocolate and amaretti flan.

There is historical evidence that the first recipes of bonet began to circulate as early as the 1200s. The original bonet of Monferrato did not contain chocolate, but the modern version of the Langhe features new world ingredients like chocolate and rum.

Crema allo Zabaione con Lingue di Gatto

Chilled marsala cream with Piemontese sugar cookies

Semifreddo alla Nocciola

Frozen Piemontese IGP hazelnut mousse with warm chocolate sauce.

Research has shown that the hazelnut tree was already present in Piemonte from the time of ancient Rome. In 1806, following the war against England, Napoleon imposed a freeze on imports from that country, including cocoa, making it practically unobtainable at intolerable prices. Pastry chefs in Turin began to mix what little cocoa they had with the cheaper hazelnut and the famous gianduja (Nutella) was born. True Piemonte IGP hazelnuts are considered the best in the world.

Panna Cotta

Chilled milk custard with fresh berries

Classico tiramisu’ del Ristorante Bartolotta dal 1993

Signature dessert of layered mascarpone mousse, espresso soaked savoiardi cookies dusted with dark cocoa