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SpecialitiesThe 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 |
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