PASTA FRESCA
TAGLIOLINI
Dal dialetto “tajarin”. Noi li prepariamo al brucio, ovvero un antico ragù bianco piemontese, a base di manzo tagliato a coltello.
CIOCCOLATO
Le origini del cioccolato a Torino sono riconducibili al 1560. Fu questa infatti la data in cui Emanuele Filiberto di Savoia decise di festeggiare il trasferimento della capitale ducale da Chambéry a Torino servendo alla città una tazza di cioccolata calda.
BRANDACUJUN
Pietanza tipica della Cucina Ligure a base di baccalà e patate con aglio pinoli e prezzemolo. Dal dialetto "branda": sbattuto e "cujun": baccalà.
CONIGLIO
CONIGLIO ALLA LIGURE
Piatto popolare tipico della Liguria, dove gli allevamenti di coniglio sono storicamente radicati e numerosi.
Piatto popolare tipico della Liguria, dove gli allevamenti di coniglio sono storicamente radicati e numerosi.
REBLOCHON
Formaggio a pasta pressata dal latte crudo di vacca. Viene prodotto in Alta Savoia. Le Vacche autorizzate per la sua produzione sono unicamente di razza Abbondanza, Tarina e Montbeliarde.
SALSICCIA
Preparata unicamente a Bra con 80% di carni magre di bovino e 20% pancetta di suino. In origine unicamente dibovino perché dedicata alla comunità ebraica del vicino comune di Cherasco.
RISOTTO
RISOTTO ALLA MILANESE CON OSSOBUCO
Rigorosamente di vitello, è realizzato secondo la classica tradizione milanese con cottura lenta al forno, che permette di fondere ed esaltarne tutti i sapori.
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.
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.
