Appetizers, Culinary Specialities

Vegetable antipasto

It is also called “antipasto from Piedmont”, it is also good with tuna fish and hard-boiled eggs.

Bon apetit antipasto

A more complete version of the above, with 30% tuna fish.

South coast antipasto

Little artichokes, dried tomatoes, capers, oregano, olives, peppers, extra virgin olive oil: all Mediterranean flavors.

Peppers with herbs

Made like peppers but a little bit more spicy.

Aubergines with herbs

The preparation is similar to the above but it is a bit more spicy.

Little onions in oil with peppers

Fresh onions from the “Borettana” variety with pink pepper and extra virgin olive oil.

LITTLE ARTICHOKES IN EXTRA VIRGIN OLIVE OIL

Tender, crisp, a classic among Italian starters.

Dried tomatoes

Selected among the biggest and ripest “San Marzano” tomatoes, dried in the sun, placed in jars with oil and salt.

Capricci

Little peppers from Piedmont without the core and filled with tuna fish, all handmade. Very tasty!

Filled peppers

As above they are filled with an anchovy and a pitted olive.

“Alla boscaiola” porcini mushrooms

Very appetizing: chopped porcini mushrooms, seasoned with a mince of garlic, parsley and olive oil.

Chopped testa nera porcini mushrooms

Good, crisp mushrooms for important occasions.

Anchovies in oil, “al verde”, with chili peppers, with truffle

Four versions to taste these tasty fillets of anchovies: put in salt for several months, then they are cleaned, filleted by hand, replaced in olive oil, herbs and spices. They are always ready to be used, they are from the most historic fish recipes.

Tuna fish in oil

The best quality and tasty tuna fish from a whole slice.

Robiola with pepper

Typical cheese from Langhe, produced with cow’s milk, it is aged, chopped into cubes and put into jars with olive oil and aromatic herbs. It goes well with aperitifs, starters and is fantastic at the end of a lunch.

Robiola with truffle

As above with the truffle (Tuber Aestivum) which makes it particularly tasty.

Robiola Alba with aromatic herbs

The ingredients are 180 gr robiola cheese chopped in cubes conserved with good olive oil and aromatic herbs.

Royal antipasto

The King of starters, with artichoke and tuna fish.

Artichokes in oil

Half cut artichokes in extra virgin olive oil, delicate taste, a classic among starters.

Filled peppers with an anchovy and a caper

A rolled anchovy with a central caper.