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Via laghetto 2, Milano, Italia
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Ancient Piedmont

FRESH PASTA

TAGLIOLINI From the dialect "tajarin". We prepare them al brucio, which is an ancient Piedmontese white ragù made with hand-cut beef.

CHOCOLATE

The origins of chocolate in Turin can be traced back to 1560. It was in this year that Emanuele Filiberto di Savoia decided to celebrate the transfer of the ducal capital from Chambéry to Turin by serving the city a cup of hot chocolate.

BRANDACUJUN

A typical dish of Ligurian cuisine, made with salted codfish and potatoes, flavored with garlic, pine nuts, and parsley. The name "brandacujun" comes from the Ligurian dialect, with "branda" meaning whipped and "cujun" referring to codfish.

RABBIT

CONIGLIO ALLA LIGURE
A typical popular dish from Liguria, where rabbit farming has historically been rooted and plentiful."

REBLOCHON

Formaggio a pasta pressata made from raw cow's milk. It is produced in the Haute-Savoie region. The authorized cows for its production are solely of the Abbondanza, Tarina, and Montbeliarde breeds.

SAUSAGE

Prepared exclusively in Bra with 80% lean beef meat and 20% pork belly. Originally made only from beef as it was dedicated to the Jewish community of the nearby town of Cherasco.

RISOTTO

Risotto alla Milanese with Ossobuco is a classic Italian dish originating from Milan. It consists of a creamy risotto cooked with saffron, giving it a vibrant yellow color, and served with tender braised veal shanks (ossobuco). The dish is cooked slowly, allowing the flavors to meld together and create a rich and flavorful combination.

Our idea of cuisine

Over time, our gastronomic research on Piedmontese tradition led us to reflect on the fact that Piedmontese cuisine originated from a much larger territory than the current regional borders, encompassing other areas that were once part of the Kingdom of Sardinia.

The Kingdom of Sardinia can be traced back to the Duchy of Savoy, which we consider the Inspirational Heart of all Piedmontese culinary tradition.
Savoy, Upper Savoy (now part of France and French Switzerland), Maritime Alps, Nice, and the Republic of Genoa (Liguria and the French Riviera), Sardinia, present-day Piedmont, Valle d’Aosta fino to Oltrepò and Milan.

This territory begins among the vineyards of Burgundy, crosses the Alps and its valleys rich in pastures, descends into the Langhe becoming Lomellina in the plains and Monferrato towards the Ligurian Apennines with its sea where Sardinia meets.
A vast territory that includes seas, plains, hills, mountains, lakes, and rivers, which over time has generated a globally significant food and wine culture.

The Savoy cuisine originates precisely in this geographic area, always seeking to synthesize Italy and France.This rich and dense territory of food and wine culture, we have decided to call it Antico Piemonte.

Cantina Piemontese has always paid special attention to representing all the vine varieties of the region and the main regional dishes.Over time, we have delved into the research of raw materials that should be as territorial as possible.

Meat, Fish, Vegetables, Fruits, Spices, Dairy products, Flours, Rice, Preserves…
However, today Cantina Piemontese also explores the Great Italian Recipes from the Center and South, and therefore has decided to highlight in its menu the dishes that it considers to belong to Ancient Piedmont.

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