Cabbage roll filled with potatoes, leeks and mushrooms served on a vegetable broth with crispy onion

Piedmontese veal meat with chopped hazelnuts, delicate anchovy cream and fried leeks

Piedmontese Fassone marinated for 72 hours in salt, sugar and spices with blue cheese fondue and walnuts

Piedmontese veal tongue, green sauce

Crispy poached egg, Ticinello cheese fondue, spinach, crunchy polenta