LA TRINITA' IN LANGA 14
Olivier salad with Cantabrian Sea anchovy fillet and caper fruit; Piemontese CBT veal round in tuna sauce; Piemontese CBT veal tartare with black truffle carpaccio in oil;
BATTUTA DI FASSONA 14
with green apple carpaccio, acacia honey mustard grains from Bocca company, artisanal production of the Turin hills
UN NIGIRI A MO' DI ARICCIA 13
nigiri with artisanal porchetta carpaccio, caramelized Tropea onion DOP, ponzu sauce
VEAL IN TUNA 12
ltc piedmont veal witn tuna mayonnaise
GYOZA 餃子 10
Typical Japanese culinary culture dumplings: thin pasta shell, filled with purple potato and lentils, sweet and sour sauce
VAPORATA DI MARE 15
*squid, *Argentinian shrimp, mussels, clams, and *CBT octopus with vegetables, seasoned with EVO oil and Maldon salt flakes;
UN CALAMARO INGUAIATO 14
julienne of seared *squid on eggplant caponata, basil gel
We recommend pairing with a 150 ml glass of Greco di Tufo BIO 'Vigna Cicogna' DOCG '21, Benito Ferrara 8.5
With a strong territorial connotation, it gives a great expression of Greco di Tufo. Aromas of aromatic herbs and pleasantly mineral nuances
NEL BLU DIPINTO DI...VERDE 13
local asparagus cream, fried *Argentinian shrimp, Gioia del Colle burrata stracciatella
APPETIZERS
PRIMI
SECONDI
NON SONO CULURGIONES 15
**Fresh pasta cappellacci filled with potatoes and mint, on a fondue of Toma di Lanzo cheese (obtained from the raw processing of cow's milk from the Lanzo valleys)
CARBONARA DI ASPARAGI15
Half paccheri Senatore Cappelli monograin Felicetti, with local asparagus carbonara and Norcia Umbrian guanciale
CHITARRINI CACIO E PEPE 13
with crispy umbro pork jowl
We recommend pairing with 150 ml glass of Langhe DOC red Long Now ‘20, Pelissero 9
The Long Now Clock: a clock powered by the changes of the seasons that moves forward with a single tick each year, rings every millennium, and is designed to mark time for 10,000 years.
A TUTTO ORECCHIO 12
Fresh pasta orecchiette with basil and pistachio pesto, sautéed with sun-dried tomatoes.
SCOGLIO 15
Neapolitan scialatielli with *seafood and San Marzano tomatoes from the Agro Nocerino Sarnese D.O.P
CACIO PEPE E GAMBERO ROSSO 18
Tonnarello cacio e pepe, tartare of *red shrimp
FASSONA SIRLOIN WITH ASPARAGUS 20
FASSONA SIRLOIN WITH BAKED POTATO 16
TAGLIATA DI PICANHA 16
Irish CBT Picanha, grilled with flakes of Maldon salt and extra virgin olive oil, Sila potatoes steamed, hand-broken, and fried on the spot.
AMERICAN RIBS 16
CBT pork ribs with paprika aromatic rub, pineapple barbecue sauce, coleslaw salad with yogurt dressing
VEGBURGER 13
homemade (porcini mushrooms and potatoes)
UN GIOIELLO DI POLPO 18
CBT seared octopus with fresh salad of chicory, fennel, oranges, and Gioia del Colle burrata
MIXED GRILLED FISH 24
depending on daily availability.
TONNO IN CROSTA 18
Tuna steak in a dry fruit crust, chickpea cream with a hint of rosemary
FRITTO DI ***CALAMARI e *GAMBERI 18
SIDES
Coleslow salad 6
Sila potatoes, steamed, hand-broken, and fried on the spot, served with slightly spicy Tex-Mex sauce 6
Broccoli rabe sautéed with garlic, oil, and chili pepper 6
Baked potatoes 5
French fries 5
*defrosted or shot down at -18°
**homemade pastane, shot down at -18°
All of our red meats are certificated Coalvi
'Consortium of the protection of the piedmont race'