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The unmistakable sweetness of the Piedmontese spring onions perfectly harmonises with the intense aroma of the balsamic vinegar and creates something unique.
Fresh, tasty and appetizing, made following the recipe of the Chef Ivan Albertelli.
From this variety of tiny, rounded hot pepper grown in Piedmont, together with tuna-fish we obtain this fabulous treat with a delicate and slightly spicey taste.
The whole fragrance and taste of a colourful hillside garden.
The finest among the white meat exalted by the black truffle in an elegant match of flavours and colours.
The high percentage of Aosta Fontina cheese D.O.P and Nostrale Piemontese cheese make this fondue a very rich and tasty dish that lovingly embraces the white truffle.