Specialities Many are the regional specialities proposed by Valgaia Restaurant, prepared in the best way by the chef Secondo Varusio. The starters are prepared following our regional traditions: Roero salad (celery, hen, cheese, walnuts and hazelnuts) rabbit roll with balsamic vinegar rustic grass flan Varusio peppers (anchovies, capers, tuna and yolk of egg) . . . and for the cold season cotechino (similar to sausage meat) with purče and lentils capunet (rice, meat, eggs and parmesan cheese) thistle (cardoon) flan with fondue During the whole year "carne cruda battuta al coltello", typical Langhe raw meat, The various proposals of pasta, rice and soups are: Arneis (white wine) rice Castelmagno cheese dumpling (potatoes pasta) pasta and chickpea soup "Roero style" bean soup For maincourse the chef recommends: courtyard cockerel with old wines farm rabbit with Arneis (white wine) "sottopaletta" (calf meat) with hazelnuts sauce scaloppina (bullock meat) with "porcini" mushrooms all the maincourse are served with salad or vegetables cooked in oven, or boiled, stamed, fried or in "carpione" (typical conservation method with oil, vinegar and sage). A great variety of home made dessert is available: bonęt della nonna (grandma pudding) with cook cream, oven cooked stuffed peaches, or peaches with "Birbet" (sparkling red wine) and finally, hazelnut cake with Moscato (sparkling white wine) sabayon The cellar offer a great selection of Piedmont wine. Warning: during the summer, transiting near our restaurant, you can be attracted by the good "perfume" of grilled meat cooked in our dehor! BACK