IT
|
EN
|
DE
Home
Restaurant
Hotel
Online Room Booking
Gallery
Press
Territory
Cravanzana
Paths
Contacts
News
Starters
Back
Meat Carpaccio with Castelmagno cheese flakes
Traditional Veal with tuna sauce
Baked turkey roulade with balsamic vinegar
CourgetteMurazzano quiche with Stroppocheese fondue
AsparagusMurazzano quiche with Stroppocheese fondue
Dried cod with mushed potatoes and Ligurian olives
Sweet-and-sour dried cod with hazelnut
Jerusalem artichoke and pepper timbale with anchovy sauce
Piedmontese capon artichoke salad
Bagna Càuda 2.0 (Piedmontese anchovy dip with black garlic from Caraglio)