PrimiRegional specialties
Piedmont, with love.
Tiny filled pasta, wine-braised beef and chilled veal with tuna sauce show different sides of Piedmont. Finish with panna cotta or the warm, wine-scented cream of zabaglione.
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Primi
Antipasti
DolciFrom the first bite to the last
Find your bearings ↓A little taste of Piedmont.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
No specialties match this combination.
AntipastiVitello Tonnato
Thin slices of chilled veal sit beneath a smooth tuna, egg and caper sauce, bringing mild meat and savory fish together.
PrimiAgnolotti del Plin
Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.
SecondiBrasato al Barolo
Beef braises slowly in Barolo wine with vegetables and herbs, then is sliced and served with its rich cooking sauce.
DolciPanna Cotta
Sweetened cream set with gelatin makes a cool, gently wobbling dessert, served plain or with a small fruit topping.
DolciZabaglione
Egg yolks, sugar and sweet Marsala whisk into a warm, airy custard, served in small glasses with chocolate and a sponge finger.
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