Enoclub Umberto

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The restaurant is in the traffic-free zone of Alba, in the central Piazza Savona, the ground-floor dining room of the Cafè Umberto is modern and bright, a bistro with cosmopolitan offers. The enoclub is in the spectacular cellar with vaulted ceilings and exposed bricks, a preferred destination for gourmets. The dishes prepared with care by the chef Marco Serra are linked to tradition but with creative ideas. Thanks to twenty years of experience the restaurant offers classic local dishes depending on the seasonality of the country products with very short supply chain. Among the appetizers we mention the fondue of fontina cheese of Alpine pasture, creamy and caramelized, the quail roasted with cream and slivers of Jerusalem artichokes, or the hunchback cardoon of Nizza Monferrato, sauce with anchovies and little apples (from 14 to 18 euro). Among the first courses of fresh pasta the noodles with 30 red wines with Bra sausage ragù, or the unusual agnolotto from Asti stuffed with beetroot and goat cheese (15 euro). Among the second courses the exquisite braised cheek flavoured with Barolo (22 euro), the crispy ox tongue with lupins and endive (18 euro), and always at least one choice of fish. Always present classic dishes served with white truffles. Wide selection of traditional desserts. Excellent wine cellar with labels of great Piedmontese and international wines.

Ristorante Albergo Badellino

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Located in the center of Bra, wine and culinary center and birthplace of the Slow Food movement, this restaurant owned by Giacomo Badellino and his wife Marilena offers authentic Langarola cuisine in a warm and welcoming atmosphere with tastefully decorated dining rooms. A family tradition which goes back four generations and which guarantees clients quality local and seasonal products. The starters alone are worth the trip, they are prepared with care and include the typical Piedmontese appetizers: peppers with bagna cauda, vitel tonné, Russian salad, meat tartare, anchovies with parsley and garlic and the rabbit salad which are all delicious. Among first courses we recommend the tajarin, the plin agnolotti and the Castelmagno potato gnocchi. From their second courses you should try the meat braised in Barbera wine, the lamb and and the trout. There’s a wide selection of cheeses including Bra (DOP) from which the city takes its name as it was the largest cheese market among the Cuneo valleys. For dessert we recommend the stuffed peaches and the bunet. Wines are selected from the best producers of the Langhe and Roero suggested by Giacomo. Very good prices (approximately 30/40 euro) and kind service.

Ristorante i 5 Sensi

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Three brothers are a new entry of this young and dynamic, as its managers, restaurant. They, skilled and full of passion, helped by their mother, in March 2017 opened this restaurant located in the historic center of Cuneo, a modern and bright, informal and welcoming environment. The menù offer satisfies every need: from the lower price at 27 euros, with an appetizer, a first course, a second one and dessert, at 30 euros with the addition of an appetizer and the tasting one, more complete, with 3 appetizers, the first course, the second course of your own choosing, and the dessert, adding the beverage you can reach an excellent value for money. The preparations are creative and original, cooked with local products, depending on the season and presented with elegance. For example, the crunchy filo pastry with abbot pears sprinkled with port and gorgonzola sauce among the appetizers, the maltagliati of buckwheat with rabbit meat sauce on cream of peppers of Carmagnola and the delicious ravioles of Val Varaita among the first courses, then the pink veal codon with its consommè, and delicate preparations also of fish. To end the excellent desserts, all strictly homemade, with fruit, even exotic, puddings and ice cream, the inevitable chocolate cake, served with imagination and fancy. Excellent selection of cheeses served with compotes and honey. Very accurate service. Good selection of wines, recommended by the sommelier in the dining room.