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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.