Starters

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 (Piedmontese anchovy dip with black garlic from Caraglio)

Turkey galantine with ratatouille