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I will introduce
you to my dishes.
My way of preparing food reflects my way of interpreting my cuisine,
my creativity, enthusiasm for my work.
I love my world and the place where I work. I love to choose and
select the uncooked produce, seek out those products which for their
wholesomeness make a big difference to a dish. I love this land,
and its perfumes, mushrooms, truffles, wild game, chestnuts and
the various fruits which each season produces. I love to cook in
an innovative way, to retrace the flavours of trditional combinations
and render them appetizing with some new ingredient.
 I
love to propose the best meat cuts, but also dare to cook lesser
known cuts.
I love to play with the names of my dishes.
I love to use a palette of ingredients as ample as possible, trying
out different flours, adding spices and then all the vegetables
and fruit I can find.
I love to pamper my clients, make them feel at home offer them an
aperitive, make them eat with a relaxed spirit, good and well-prepared
dishes.
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The list of
dishes that follows represent my cooking. I must confess that I
would soon become bored repeating the same preparations, therefore
my proposals "à la carte" change a little
each week, also in order to keep apace with the seasonal offerings
of the produce used.
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STARTERS ::
(variable and seasonal)
Board of naturally conserved salami
(without sugar and potassium)
Salame from Varzi DOP, Pancetta Bacon of Varzi, Coppa of Varzi.
Speciality
Board
Lard of Pays d'Arnad with Castelmagno DOP cheese and Pecorino
cheese "di Fossa" with chestnut honey.
Mixed
Board
(salami and cheeses) Natural salami and cheeses of uncooked
milk.
Spanish
Board
(Fine Spanish salami) Cabecero de Lomo, Lardo Pata Negra (highly
spiced fat with long maturing).
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