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PEPERONI WITH BAGNA CAUDA
Bagna caùda is a typical Piedmontese gastronomic specialty that is a sauce based on garlic, desalted anchovies and EVO oil.
Consume combined with vegetables divided between cooked and raw for example: baked onions, raw cabbage leaves, cauliflower, Jerusalem artichokes, turnip, peppers both raw and toasted (see photo) etc ...
CUTTING OF CURED MEATS / CHEESES
The cutting board is a versatile course, ideal for an aperitif, a tasting or as an appetizer.
In the mountains we mainly use sausages based on game and local mountain cheeses but not only ... we do not fail to grant some "gem" from each region (in the picture of Norcia and wild boar ham with grated petals)
PASTA MADE IN THE HOUSE (RAVIOLE ALLA VERNANTINA / TAGLIOLINI VERDI)
This is, together with the stuffed onions, the typical dish of Vernante and it is a raviolo stuffed with leeks and potatoes: tradition has it that they are eaten in part with cream and in the same dish then a part with tomato sauce.
In addition, all the rest of the pasta is homemade, such as the green tagliolini prepared with spinach that we personally collect in the mountains (see photo), gnocchi, cannelloni and ravioli stuffed with meat and vegetables.
Capriolo In Salmì
Bites of game cooked in wine.
The meat requires slow cooking for many hours and the Langhe wines (for example, Barbera or Nebbiolo) are usually used to finish cooking, being close to them.
POLENTA WITH PORCINI MUSHROOMS
Polenta pie cooked in the oven topped with sautéed porcini mushrooms or sautéed with oil, garlic and parsley.
Mushrooms are a must on the menu, since Cuneo is a renowned area of this product.
Without missing the fine meat in Piedmont, you can really indulge.
There is the Fassona Piemontese, ideal for the tagliata (see photo), the Bue Grasso di Carrù of which the knife beat is a delicacy and the Brache sausage has the particularity of being composed of lean beef and pork bacon and it is usually eaten raw.
COOKED PEARS IN THE WINE
Martin Sec is an ancient pear variety, small in size and produced in the Cuneo area; being excellent for cooking, it is mainly used for the preparation of timbales, jams or in the classic recipe of pears in red wine.