to our Kitchen
In Cantina Piemontese ingredients are carefully chosen: meat from the best Italian beef farmers, fresh fish (never frozen or farmed), fruits and vegetables only in season, durum wheat pasta extruded through bronze, and typical artisan cheeses.
Only high-quality ingredients that our chefs Ivo, Stefano and Andrea turn into masterpieces of taste.
Inside the menu, you can find our proposal for vegetarian dishes
Cantina Piemontese is also a restaurant for coeliacs, certified by AIC, Italian Coeliac Association.
Check out our specialities
Our menu is inspired by the Piedmontese culinary tradition, but it is also conceived to please all the tastes with meat, fish, vegetarian and gluten-free proposal.
Traditional recipes for those who want to seat at the table and enjoy an excellent warm dish with authentic flavours.
We are renowned for our risottos: the typical Piedmont ones like the Castelmagno or the Barbera risotto, the Novara Panissa, the classic Milanese risotto with Osso Buco or sautéed, and many others.
Main courses with truffles and excellent Italian mushrooms, selected fresh pasta, gnocchi, ravioli and in Winter there is always a comforting warm vegetable soup.
Second courses with braised meats, stews, tartare, and wild game such as the goose in bottaggio and the hare in salmì and must-try dishes such as venison medallions with balsamic reduction and Carmagnola rabbit in civet with risotto.
Our menu always includes valued cheeses and cold cuts.
So to finish, all our desserts are exclusively homemade. We use Guido Gobino chocolate, a Turin excellence.
On Saturday or Sunday, you can find the Gran Bollito Misto, a classic of the house.
Check out our specialities
Il menù, ça va sans dire, è ispirato alla tradizione culinaria piemontese ma pensato per
accontentare tutti i palati tra proposte di carne, di pesce e vegetariane.
Ricette tradizionali perfette per le giornate in cui, complici i paesaggi autunnali e le temperature che si abbassano, si ha voglia di sedersi a tavola e gustare un buon piatto caldo dai sapori autentici.
Primi piatti con tartufo o pregiati funghi italiani, calde zuppe di verdure, risotti al
Castelmagno e al Barbera.
Per poi proseguire con brasati, stracotti, tartare o, ancora, cacciagioni come l’oca in bottaggio, la lepre in salmì, i medaglioni di cervo con riduzione al balsamico e il coniglio di Carmagnola in civet con risotto.
Nel menù non mancano gustosi formaggi, salumi e legumi.
Il sabato e la domenica potrete assaggiare il Gran Bollito Misto, un classico della casa.
E per concludere il pasto ordinate un dolce: tutti i dessert sono fatti in casa esclusivamente con il cioccolato Guido Gobino, un’eccellenza torinese.
