Consorzio

The great cuisine of the Piedmont area. Peasant dishes are the stars, but of great flavour impact and that honor the whole animal as the fifth quarter, including pillars such as the risotto mantecato alla Bergese, or the grive - a stuffing of liver, leg of pork and juniper berries, or the mostardela, the ravioles (gnocchi from Val Varaita), the finanziera in purity or stuffed with agnolotti (which is fantastic). In closing, a very good panna cotta. The wine cellar is the result of an extraordinary passion and research, among the best and most current in the region and beyond.