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🕐 Europe/Rome · 💱 EUR
This long-established restaurant in the Asti region has been open for over 70 years and is still renowned for its regional cuisine served in a classic-style dining room. Dishes include cardoons with Raschera cheese fondue, the famous agnolottini del plin (a type of ravioli), and the Piedmontese bunet which is part of a trio of desserts that includes hazelnut tart and zabaglione with Canelli muscat wine.
WebsiteOccupying a late-19C palazzo, in what was a historic wine cellar right up to the late 1960s, this family-run restaurant serves carefully presented, regional cuisine with a lightly creative and contemporary twist. A good example is the “carne cruda alla monferrina” (a kind of beef tartare) served with a Parmesan cream and hazelnuts.
WebsiteThe tradition of the Monferrato region has been told for generations through simple local cuisine. Indeed, there is an inviting list on the menu in which none of the great classics are missing: peppers with bagna cauda, vitello tonnato, tagliolini with Cervere leek sauce, stewed tripe, braised veal stew with Barbera d'Asti, the sweet "mattone monferrino" and so on. Straightforward flavours to pair easily with an endless wine list for true fans of Langhe, Asti, all of Italy and France. All "seasoned" with proper customer care and pleasant outdoor service for the warm weather. Basically, the res
At this family restaurant, the daughter is now at the helm in the kitchen, having taken over from her grandmother a few years ago, while her parents oversee the dining room where the rather old-fashioned 1960s decor is brightened by their attentive service. The menu continues to focus on traditional Piedmontese dishes (especially from Monferrato) cooked in a simple, almost homely style, including specialities such as veal with a tuna sauce (usually known as vitello tonnato), agnolotti monferrini (a type of ravioli), tajarin with porcini mushrooms, finanziera stew, and torroncino parfait. The w
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