Starters

Anchovies are used in many recipes in Piedmont. This combination with the truffle exalts their taste and are perfect for pasta or bread.

The delicacy of red onion allows us to obtain this compound with a very delicate and captivating taste.

The Mariangela Prunotto Grilled onions are processed from the strictly fresh and freshly picked product. They are then roasted with traditional method and preserved in extra virgin olive oil to enhance the properties.

This is excellent pork put to soak in oil, so as to become as tender as tuna, with different spices (nutmeg, rosemary, sage, bay leaf, juniper) for at least a week and then trimmed and put in the jar for a greater shelf life.

The Anchovy Fillets with Truffle are a specialty with a Piedmontese flavor. The intense scent of truffles and the strong taste of anchovies combine perfectly on a slice of bread with butter.

In spring this particular variety of pumpkin is sown, of which only the best are used for this delicious appetizer.This typical recipe by Mariangela Prunotto enhances the true flavor of fresh pumpkins, in fact the pumpkins are blanched in wine vinegar and placed manually in jars to be covered with the best Italian extra virgin olive oil.

Here is the caper IGP mignon is a precious product coming from territories of excellence: the Capers of Pantelleria, a IGP product, to embellish the dishes of appetizers and sauces. The caper is typical of Piedmontese cuisine.

The Black Olives Riviera di Granda Tradizioni are immediately ready to be tasted, or to be used for the preparation of delicious dishes.

Each Fonterosa speciality is synonymous with guarantee! The vegetables are always fresh and processed with recipes that respect the genuine and fresh taste of the vegetable!Even these stuffed courgette rolls are no exception: to feel the difference, all that remains is to taste them!

Fresh, tasty and appetizing, made following the recipe of the Chef Ivan Albertelli. 

Bagna Cauda by Fonterosa is the most famous sauce and specialty of the Piedmontese culinary tradition!The Piedmontese name, which can be translated as "hot sauce" in Italian, is originally from Lower Piedmont and is a preparation based on desalted and boned garlic and anchovies, cooked over low heat in olive oil, reducing everything to sauce.It is consumed by dipping various types of seasonal vegetables usually divided between raw and cooked: thistles, baked onions, raw or toasted peppers, raw cabbage leaves, cauliflower, Jerusalem artichoke, beets, steamed potatoes, radishes, turnips and many others .Traditionally it is a typical dish of the harvest period, therefore to be consumed mainly in autumn and winter: one of the "legends" about its birth wants it to be prepared to reward the harvesters for their work. It is also delicious in the summer, on cold roasted peppers and croutons.More than a dish, it is a convivial rite that provides for the sharing of food in a collective form by the diners, who all draw it together from a single serving container.It is consumed in individual terracotta containers (fojòt) consisting of a bowl to which an alcohol or half burner or a wax candle is subjected to keep the sauce warm.