Main Courses

Tagliatelle homemade with semi-wholemeal flour seasoned with game ragù.  15,00 €

Homemade PURPLE POTATO GNOCCHI seasoned with mushroom sauce €15.00

Traditional Ganefle: traditional Valsusina dish coarse baked potato gnocchi (our production) made as they once were with local toma cheese, gorgonzola and tomato sauce cooked in terracotta €15.00

White Ganefle : a large gnocchi-dumpling from an authentic recipe passed down through generations, baked in the oven with toma, gorgonzola 15,00 €

Gluten-free ganefla with local toma, gorgonzola and gravy tomato ** 15,00 €

Tartiflette: layered potatoes with onions, local toma and gorgonzola ** 15,00€

Sauze onion soup of our production with crouton of black bread, pepper, baked fontina cheese au gratin €13.00

Sauze red cabbage soup of our own production with crouton of black bread, pepper, baked fontina cheese au gratin €13.00

Vegetable and legume minestrone with PGI hay broth and its homemade bread croutons €12.00

VEAL CHEEK in red wine with polenta or potatoes € 25,00

Polenta and wild boar or roe deer * (produced by the Rousset farm in Savoulx) (depending on availability) marinated with juniper berries and cherry tomatoes 20,00 €

Polenta with toma cheese from Malafosse and baked gorgonzola au gratin (local cheese) 15,00 €

Veal marrowbone with porcini mushrooms* with polenta potatoes € 20,00

Polenta with sausage d’ Muncalè Slow food and tomato sauce 15,00 €

Polenta is an ancient dish of Italian origin made from corn flour 

Stone-ground polenta from Piedmont mills

Polenta artisan flour from ancient corn, natural stone milling in purity with corn germ, PIGNOLETTO ROSSO  Mulino A Pietra Valsusa

Place setting 2,00 €

For intolerances and allergies ask the staff and consult the allergen book

* Depending on the season, some products used may be frozen ……….. for any doubts do not hesitate to ask for clarification

We inform our customers that there are no separate accounts