Archive for category: Cuneo

The Osteria is located inside the wine cellar where the Ascheri family has been producing its wines since 1880. The atmosphere is charming, there are barrels and bricks in clear view and the restaurant is divided in small rooms with thick wooden tables and old machines such as an old slicer which still works. During the summer you can seat outside in the veranda under a vine pergola. The menu changes weekly and it’s written on a blackboard just as it was done once in small town osterias. Their cuisine is traditional with some creative touches. Among appetizers you’ll find the famous Bra sausage and the unusual curry and cheese Bavarese with “cognà” sauce which is made with grapes and Russet apples from the Langhe, among first courses you’ll find the Castelmagno gnocchi, the tajarin and risottos which are very enticing especially the one prepared with pumpkin and Bra sausage. Among the second courses you should try the red tripe stew with leeks and celery and the pork shank braised in beer. Great desserts ranging from the Pope’s salami (chocolate salami) to the classic Martini pears cooked in red wine. Wide selection of wines which are available also by the glass. Prices range from € 30 to € 40 excluding wines.

Cherasco, a very culturally lively town which is worth knowing, just as this family run establishment where you’ll find classic and genuine Piedmontese cuisine which has been smartly and creatively revisited. For about 10 years chef Marco Falco, currently aided by his son Matthias, has been offering strictly local and seasonal dishes. All female servers (Gloria, Erica and Sasha) who are cheerful and polite. The atmosphere is modern and welcoming, in the summer you can eat on the terrace surrounded by the greenery. In addition to the à la carte menu, the daily specials are written on the blackboard just as other osterias used to around these parts . Among the appetizers are the classic vitel tonné and 62 ° egg with stewed asparagus and fondue. From their first courses you should try their egg yolk tajarin with Bra sausage ragout or the “plin” agnolotti with three roasted meats and beef stock. Among second courses we recommend the snails which are locally grown, as well as the rabbit civet and the rump steak breaded with grissini. Finish on a sweet note and try the Marsala zabaglione or the delicious sorbets. A la carte meals around € 35. Large wine list with local, national and international labels.

Always a good choice restaurant Da Vittorio in Val Tanaro on the road from Piemonte to Liguria. The reception is kind and professional. Chef Gianni Biga is in charge of looking for fresh local and seasonal products. His wife Marcella manages the B&B. The restaurant’s dining rooms are reminiscent of old osterias with an elegant touch. An open air space is available during the summer. Their tasting menu is priced at € 23 and includes one appetizer, a first course, one second course and dessert. An à la carte menu is also available. For starters you can try the deer bresaola with porcini or (if you’re lucky) ovuli mushrooms, rabbit tuna style, seasonal vegetable flan or the unbeatable vitel tonné. Among first courses we recommend the tagliatelle, which are called tajarin around these parts, with mushrooms and truffles or the ravioli with roasted meat sauce. You should also try their fried mushrooms, hazelnut crusted lamb ribs, Ormeasco di Pornassio pork fillet or snails. Their desserts are not to be missed, from the bunet al fernet to the chestnut torte with zabaglione. Their wine cellar has many interesting wines from Liguria and surrounding areas.

Housed into a mansion from the end of the Eighteenth century that has been wisely refurbished, is located the restaurant “Il verso del ghiottone”. Born from the wish of four friends that wanted to offer a cuisine deeply rooted in the territory and traditions of Langa, however adding creative ideas. Gilberto Demaria ande Roberto Campogrande have been entrusted the preparation of recipes with seasonal products directly purchased from local farmers. Two are the available menus, one dedicated to the territory for € 39,00, except for beverages, with Fassone knife cut meat, cupcake with peppers and Jerusalem artichokes, thistles and anchovies, a first course dish that can be chosen among raviolini with plin, hand cut tajarin with three types of meats sauce, among the second course dishes Fassone sliced meat, pig’s cheeks and rabbit thigh, and a dessert of your choice. Then there is a second fish menu called “Galup” which proposes scallops and prawns followed by Cocco linguine with redfish and mussel, and salted codfish with cabbage, squash and ginger and dessert. Upon request attractive dishes like Japan Albese or confit goose chip, glazed Ivrea onions with figs, as well as interesting fish recommendations like shrimp neither raw nor cooked and fish caramelized at passion fruit. Bread and flat bead are homemade like the excellent cakes. Wide list of wines with a nice selection from small producers.

This tavern is located in the historic town centre, in a comfortable and elegant environment, with exposed brick surface. Wooden chairs and antique furniture, which immediately make the atmosphere homely. An hospitality that describes itself with the smile of Flavio Marengo, that in the lounge gives advice and accompanies people to discover the delicacies of the Langhe, that Emiliana Morino prepares with her great ability. Its cuisine is based upon zero Km. products of the territory following the rhythms of the seasons. The tastings menu is on offer at 40 euros except for wine, and at 55 euro with 4 glasses of wine, representing a real triumph of Langhe specialties, starting from the typical appetizers like veal with tuna sauce knife cut meat, Bra sausage, followed by the ever present tajarin ai 30 rossi and the delicious beef braised in Barolo; ending it all with the classical bunet from the Langhe. Wide is the selection of cheeses from local producers. Many are recipes containing escargots, that made of Cherasco the capital of heliciculture, and on the appropriate season a menu with mushrooms and Alba’s white truffle. The wine list is rich and well maintained, with wines not only from this area, however entrust with confidence to Flavio who will recommend you the best combination.