Carte dei vini
Our wine lists
Menu alla carta
Our à la carte menu is now enriched with the Hostaria's Tasting Menu, a culinary experience that will guide you through the discovery of the flavors of our most iconic dishes offered over the years.
Antipasti
Pink veal with Piquillo pepper mayonnaise and egg yolk sauce
Slow-cooked veal round served with Piquillo peppers, lightly spicy grilled peppers, and egg
Stuffed zucchini with Roccaverano robiola cheese au gratin with saffron mornay sauce
Round zucchini hollowed out and filled with Roccaverano robiola cheese, then finished in the oven
Whipped salted cod with crushed potatoes, Taggiasche olives and capers with dried leeks
Salted cod cooked in milk and then whipped with garlic-infused extra virgin olive oil
Primi piatti
Tagliatelle with oxtail ragù and Castelmagno cheese
Homemade fresh pasta with braised oxtail ragù
Risotto with monk's beard, Raschera cheese and thyme (minimum two people)
Barone rice is a Carnaroli DOP rice that carries the Baraggia Rice of Vercelli and Biella trademark
Agnolotti filled with swordfish, confit cherry tomatoes and wild asparagus
Fresh pasta filled with Sicilian swordfish, ricotta cheese and chives
Secondi piatti
Roast lamb with its pâté and cooking jus, served with rosemary potatoes
Whole lamb sectioned then oven-roasted and served with a pâté made from its offal
Duck breast with parsnip purée, whisky sauce and sour cherries
We stabilize the juices and then expressly cook the duck, then serve with sweet purée and a bold sauce
Grilled turbot with late radicchio and asparagus
Turbot is a fish with firm and compact flesh, with a delicate taste and naturally sweet tendency
Hereford beef sirloin with roasted potatoes and bbq sauce
Hereford cattle are pasture-raised and then fed only corn during the last 6 months of their lives, resulting in bright red meat that is very tender with a sweet flavor due to the corn-based diet
Cheese tasting with housemade preserves
Our selection is constantly changing: we select cheeses based on their aging to offer them at the peak of their potential
Dolci
Classic tiramisu
Eggs, mascarpone and cream for the cream layer, ladyfingers and coffee for the filling
75% Dark chocolate cake with rhubarb custard
Dark chocolate cake with a soft center, served with custard and rhubarb compote
New York cheesecake with dulce de leche and raspberry sauce
Cheesecake in its classic version, baked in the oven
Menu degustazione
We have gathered some of our most iconic dishes into a single menu so you can experience a broader journey of flavors.
Pink veal with Piquillo pepper mayonnaise and egg yolk sauce
Slow-cooked veal round served with Piquillo peppers, lightly spicy grilled peppers, and egg
Agnolotti filled with aged gorgonzola, Decana pears and marjoram butter
Housemade fresh pasta filled with 180-day aged natural gorgonzola
Duck breast with parsnip purée, whisky sauce and sour cherries
We stabilize the juices and then expressly cook the duck, then serve with sweet purée and a bold sauce
Piedmontese bonet with vanilla custard
Traditional recipe made with cocoa and amaretti biscuits
€55
Although not mandatory, we recommend the tasting menu for the entire table.
For further information, please do not hesitate to ask us.
Warnings
In case of intolerances, food allergies or for information regarding allergenic ingredients present in the menu, we invite you to speak to the dining room staff before ordering.
For information purposes, we would like to point out that all our menu items may contain traces or all of the allergens as ingredients.
Any raw fish products served are subject to mandatory "sanitary preventive blast chilling" treatment under the Ministry of Health ordinance of 12/05/92 and Reg. CR853/2004.
Some products may be frozen at the source or frozen on site by rapid temperature reduction as described in the hygienic self-control manual procedures under EC Reg. No. 852/04.
Frozen or blast chilled products on the menu are indicated by the following symbol (*).
Our fresh pasta is made in-house and is always served after being subjected to freezing.
Preparations that involve the use of raw eggs are subjected to blast chilling in advance.