arrow logo-mobile separator swirl mobile laptop desktop tablet phone document documents search clipboard newspaper notebook book-open browser calendar presentation picture pictures video camera printer toolbox briefcase wallet gift bargraph grid expand focus edit adjustments ribbon hourglass lock megaphone shield trophy flag map puzzle basket envelope streetsign telescope gears key paperclip attachment pricetags lightbulb layers pencil tools tools-2 scissors paintbrush magnifying-glass circle-compass linegraph mic strategy beaker caution recycle anchor profile-male profile-female bike wine hotairballoon globe genius map-pin dial chat heart cloud upload download target hazardous piechart speedometer global compass lifesaver clock aperture quote scope alarmclock refresh happy sad facebook twitter googleplus rss tumblr linkedin dribbble

Cuisine

cuneesi-al-rhum

Cuneesi al rhum

Cuneo is the city of chocolate. The most known chocolate from Piemonte after Giandujotto is the Cuneese al Rhum: soft chocolate and rhum cream between two layers of meringue, then everything is covered by a layer of dark chocolate. Cuneesi were born by chance: according to the legend, at the beginning of the XX Century, a pastry chef in the village of Dronero prepared a dessert made with chocolate and rum cream. The cream was so much so he used it to fill some meringues. After some hours, meringues were completely soaked in rhum, so he covered it all with […]

Read more
bollito-misto-piemontese

Bollito misto

Bollito Misto is a typical Piedmontese stew consisting of various cuts of beef, simmered with herbs and vegetables, and served with sauces and vegetables. It is perfect with a glass of Barbera. The quality of the ingredients and the preparation are essential. The cuts exclusively come from Piedmontese cattle, which is known for its fine meat used also in other local dishes such as vitello tonnato (sliced veal with a soft tuna sauce), raw meat typical from Alba, beef braised in Barolo. The quality of Piedmontese cattle is well known and it is protected. The highlight is the Bue Grasso festival in Carrù, […]

Read more
bagna cauda

Bagna Cauda

Bagna Cauda? is the very first dish that comes to our mind as we think about the traditional Piedmontese cuisine. Precisely, bagna cauda was born among the vineyards in Langhe, Roero, Monferrato and around Asti as a reward for harvest workers, so it is perfect for the cold season. It is a hot sauce? made with olive oil, anchovies, garlic, butter and milk,? where you dip seasonal vegetables? such as peppers, bitter herbs, cardoon, potatoes, Jerusalem artichokes. Since cauda means hot, bagna cauda must be kept hot. Usually it is served in the fojòt, a special double bowl: a candle […]

Read more

Our philosophy in the kitchen

Genuine and authentic are the keywords of our philosophy both in the garden and in the kitchen. Our guests will enjoy a homemade breakfast and, on reservation, dinner, prepared just like our grandfather would have done. Genuine ingredients: we deeply respect biodiversity, indigenous varieties and the cycle of seasons. We choose to grow indigenous crops, which are lush and don’t need chemicals, which makes their produce healthy and tasty. We use simple ingredients for our meals: potatoes, vegetables, chestnuts, indigenous fruits such as quinces, Martin sec pears, ramasin plums, orange berries. Cereals such as rye, wheat and corn are unrefined and […]

Read more
Prenota ora