Ciabot del Grignolin

Good morning, thank you for writing to us, for the sake of truth we would like to remind you that the menu consisted of a welcome aperitif, a small garden of cured meats, a 90 gram slice of Monferrina veal, a pumpkin flan with Castelmagno …Good morning, thank you for writing to us, for the sake of truth we would like to remind you that the menu consisted of a welcome aperitif, a small garden of cured meats, a 90 gram slice of Monferrina veal, a pumpkin flan with Castelmagno fondue!! The first courses were not ravioli with herbs, but agnolotti made strictly by hand for 30 years with roast sauce, tajarin with mushrooms (tajarin are a long thin pasta, different from tagliatelle, typical Piedmontese, the mushrooms were fresh, in the kitchen we don't even have vinegar to dress the salad so they were absolutely not in vinegar, we wouldn't like to eat them, let alone serve them, finally you had a mixed fried food, homemade, prepared the same day!! Like a sweet duet of bunet and tart!! The €40 also included water, wine, coffee and digestive!! I assure you that the dishes were fresh, for us that is the most important thing!! However, we thank you for your criticism, we will always try to improve!! More