top of page
February and March
In this period our chefs offer a wider choice of shellfish, fish and molluscs
April, time for asparagus
Spring arrives and the finest vegetable accompanies us in these days.
May,
the strawberry on the table
Beautiful, intriguing, the Sommariva strawberry lends itself to many sweet and non-sweet specialties
Paella
Every Thursday by reservation, now a must of our restaurant .....
Autumn
of Mushrooms and Truffles
Fried and sautéed porcini, taiarin with mushrooms, dishes with black truffles, and then from October the great Alba truffle
November, snails and game
At the gates of winter the desire for strong flavors returns.
Snails of Cherasco, wild boar, deer and game.
bottom of page