Enoteca with a small laboratory-kitchen in which a few dishes and some desserts are prepared.
Priority is given to the choice and selection of the product with particular attention to Organic and Km0.
Massimo has been researching cured meats and cheeses for many years, and has managed to make an excellent selection of refiners and breeders.
Ribollita and other soups are prepared with local crops.
Fresh pasta is supplied daily by a local artisan workshop.
The meat is all of Fassona Piemontese Bio processed by the Cazzamali Butcher (supplier of the best restaurants in Italy) which guarantees complete traceability, even retrospective up to the fourth generation (unique in Europe).
The most popular desserts, but not the only ones, are: the Slitti dark chocolate flan with a liquid heart and the Fake Tarte Tatin of apples or seasonal fruit placed on a bed of shortcrust pastry.
A separate chapter deserves the wines and Champagne that Massimo has been interested in for many years and of which he has a great deal of experience. Experience that led him to choose a cellar with more or less famous products from the very wide range of prices.
