Tipical products

Beef, veal and poultry are used in outstanding second courses of roast and boiled meats, as well as in starters where they are served with vegetables, especially sweet peppers, asparagus, onion, cauliflower, potatoes, and cardoon thistles, which are all the more delicious when served with that very savoury Piemontese treat, the "bagna cauda" sauce.

There are remarkable first courses featuring stuffed pasta ("agnolotti" and "plin") or mouth-watering risottos, as well as marvellous hearty soups from the mountains served with bread or bread sticks, yet another Piemontese delight. The region's rivers and wetlands bring the subtle flavours of frogs, trout, snails and the rare delicacy of lamprey to our table, while local nuts and fruit are combined in sumptuous blends, hazelnut and chocolate become a rich cream, chestnuts are transformed into marrons glacés, almonds are turned into amaretto biscuits, and juicy peaches are stuffed with exquisite fillings. And then there are the characteristic "baci di dama" and "canestrelli" biscuits, zabaglione and of course giandujotto chocolates, all simply too tempting to resist.