La Pergola Rosa

Stuffed cuttlefish served with a cream of new peas and zucchini flowers.

Veal served with tuna sauce.

Veal tartare with bagna cauda, poached egg, hazelnut crumble, and white truffle.

Steamed asparagus served with a pan-cooked egg and Padano cheese cream.

Homemade busiate pasta with octopus and Trapani pesto.

Val Varaita ravioles served with a cheese and truffle fondue.

Homemade tagliatelle served with a Piedmontese-style stew sauce.

Risotto with Castelmagno cheese and white truffle.

Dark chocolate dessert with a passion fruit center.

Piedmontese biscuit served with Chantilly cream and wild berries.

Turin cremino made with dark and gianduia hazelnut chocolate.

Iced cassata served with dark hot chocolate.

A tasting including veal with tuna sauce, Col Plin ravioli, and braised veal in Nebbiolo.

A selection of veal with tuna sauce, Bra sausage, Russian salad, rabbit tuna, and cheese truffle ravioles.

A seafood tasting featuring steamed salmon, busiate with octopus, and eggplant pie with sea bass.

A vegetarian tasting of asparagus, ricotta and chard gnocchi, and sautéed vegetables with hummus and feta.

Carnaroli risotto prepared with sausage and porcini mushrooms.

Sliced veal served with sautéed porcini mushrooms.