Sampling of Local Dishes

Antipasti/Appetizers
pane fritto con il lardo - fried bread with lard
crepes con asparagi e besciamelle - crepes with asparagus and bechamel sauce
salsa verde con peperoni arrostiti - roasted peppers with green sauce
flan di porri con fonduta - leek flan with cheese sauce
vitello tonnato - thinly sliced roasted veal with tuna-mayonaise sauce
insalata di pollo - chicken salad
melanzane grigliata con olio, aglio e oregano - grilled eggplant with olive oil, garlic & oregano

Primi/Pasta
gnocchi al castelmagno - potato dumplings with castelmagno cheese sauce
pasta fresca: plin, tajarin, ravioli, tagliatelle - fresh pasta
ragu alle Piemontese - Piemontese ragu
tagliatelle con porcini - tagliatelle with porcini mushrooms

Secondi/Main Course
brasato al Barbaresco - braised veal cooked in Barbaresco wine
salsiccia al Barbaresco - local sausage cooked in Barbaresco wine
petto d’anatra - duck breast
faraona - guinea fowl with herbs and cream sauce
quaglia con farcito di salsiccia - quail stuffed with sausage
coniglio con pepperoni - rabbit with peppers
trippa e fagiole - tripe and beans
bagna cauda con verdure - anchovy garlic sauce with vegetables
fritto misto alle Piemontese - mixed fried meat & vegetables with green and red sauces

Dolce/Dessert
panna cotta - cooked cream
bonnet - chocolate hazelnut pudding
tiramisu
torta yogurt - yogurt cake
torta mele - apple torte
crostada - pasta frolla with fruit filling
semifreddo al torrone - semi-frozen with torrone
zabaione al moscato - zabaione with moscato