RESTAURANT

Discover the secrets of our farmhouse!

Our farmhouse has been converted from a space once used as stables and barn in a complex dating from the late eighteenth century.
The farm owned by the family is composed mainly of vineyards planted with Barbera, Dolcetto, Grignolino and Cortese for approximately 20 hectares and of arable crops for about 10 hectares, and a small but well-stocked vegetable garden from which we derive the vegetables for the preparation of the dishes.
On the ground floor is the dining room that can hold 60 people, overlooking the outdoor area which allows - in summer - to have lunch or dinner outside in the yard.
Our farmhouse offers the chance to fully enjoy the reality of farming through its traditional Piedmontese dishes and classic wines from Asti and Alba.

SPECIAL BAGNA CAUDA

On request we offer a menu designed to enjoy all round this unique dish with a rich buffet of cooked and raw vegetables, raw meat in slices, grilled polenta and raw eggs to collect the funds left in the “fuiot”. To continue will be served a plate of pasta made from the boiled broth that will be proposed as a second with the green and red bath.

MENU

(The menu may vary according to season and availability)

  • Appetizers

    • Battuta di fassone all’astigiana
    • Vitello tonnato alla moda antica
    • Sformato di cardi con fonduta
    • Crespelle al radicchio e gorgonzola
    • Ciuffetti di fassone con crema di robiola
    • Insalata di cappone con verdure invernali
    • Budino di porri e parmigiano con miele e mostarda
    • Friceu con lardo
    • Crostone con bagnetto verde, acciuga e robiola
    • Insalata russa alla moda dei Surì
    • Tortino di melanzana e peperone,
    • Sformato di fagiolini porri ed erbette aromatiche

  • First courses

    • Tajarin ai funghi porcini
    • Risotto con salsiccia e zucca
    • Agnolotti al plin al sugo d’arrosto
    • Risotto al castelmagno
    • Lasagna di polenta con Robiola di Monale e Stracchino
    • Tajarin al pesto verde di erbette, pecorino e porri

  • Second courses

    • Brasato al barbera d’asti con patate al forno
    • Arrosto di lonza al miele amaro con carotine
    • Stinco di vitello al forno con patate
    • Faraona al melograno con insalata
    • Coniglio arrosto alla moda di Giuliana aromatizzato al rosmarino, vino bianco e lardo

  • Desserts

    • Delizia al torrone
    • Bunet al cioccolato
    • Bunet al limone
    • Rombi morbidi al fondente
    • Bavarese al moscato con frutti di bosco
    • Mousse al caramello abbinata a salse di frutta di stagione
    • Torta di nocciole e prugne fresche
    • Caffè, grappa, amari