Our dishes are those of local tradition but with a "piece" of innovation, keeping unmodified the perfums, the flavours and the colours of tradizional cooking of Langa.
A particolour attention is addressed to seasonality, to the reaerch of raw materials, to the products of territory e to the providers.Our cooking is ready also to receive who has food intolerances like celiac disease or who easily adopted a vegan or vegetarian food style.
appetizers we porpouse in our men¨ are those of tradition: raw meat
knife-beaten is the "Queen", the veal with tuna souce is the "King" but
not less are our flans of seasonal vegetables, the various fondues, the
tongue in sauce and much more..
noodles, the "maltagliati" and all the fresh pasta for our first
dishes is prepared by us, kneaded with biologic flour, using only
tuorli yolks of raised ground hens. The raviole at "plin", of our
production too, got three rosated meat stuffing. The rices are always
cooked following seasonality. The sauces of our first dishes
offer choosing among meat , vegetables, cheeses and
occasionally also fish.
meat of our second dishes is that of "Fassone" race, konwn for be very
tender and tasty.It's fit for all cookings: "from the raw meat to the
stew". The scamone with us becomes "la scottatta", the sottopaletta is used for the famous "Brasato at Barbaresco",
the filet is always the favourite one and we porpouse it with a rapid cooking with mushrooms, aromas, wine and much more.
Our cheese trolley offers "Alp cheeses " and "Cheeses of Langa". Obtained by raw milk, they mantain unique perfumes ,
different for any production. Our trusted supplier provides us fresh cheeses, emi seasoned cheese, blue cheese and D.O.P.
From the High Langa and from Roccaverano town we supply of goat, sheep and Three milks "tuma" . All our cheeses are accompanied by the "cugnÓ"
which we prepare during the harvest season, by biologic honey and by Figs and fruits cooked following handed down in family recipes.
|The chocolate and amaretti bisquits "Bunet" is the most famous, but to the
"All nuts " cake with muscat eggnog,
iis surely imposssibile to renunce and the cooked cream is a classic never lacks.
The list is very long and surely don't lack ice creams and crafts sorbets with particoular flavours like the lavander one.
summer like the ants we put in jars fruits and vegetables for the
winter season. Peaches, pears , cherriesand much more become
canned fruits. Roasted peppers, bun aptit, tomatoes and cucumbers become appetizers for the longs winter months.
Jams, figs, confectures and CugnÓ make us to produce our desserts or to accompany the cheeses of our trolley.