The traditional and refined cooking of the Casolare offers you different menus all year long.

The raw materials our wonderful region produces are the basics of our homemade dishes.

We modify typical recipes with little modern changes, without forgetting the products of a land so rich: vegetables, flour, meat, cheese, poultry, pulse vegetables, rice, and cured pork meats.

You can find typical courses, such as vitello tonnato (poached veal served cold in a tuna mayonnaise), pepperoni in bagna caoda (peppers in a sauce with olive oil, garlic and anchovies), carne cruda (raw and minced meat), agnolotti (square-shaped pasta filled with meat, Swiss chard, cabbage or other stuffings), tajarin (thin noodles), brasati (braised meat), bonet (a chocolate pudding made according to the Piedmontese tradition) and also the less traditional but always Piedmontese courses, suche as tonno di coniglio (tender and roast rabbit meat in a sauce with olive oil and herbs), petto d'anatra all'aceto (duck breast with vinegar), insalata con pere, noci e Castelmagno (salad with pears, walnuts and Castelmagno cheese), terrina di pollo con salsa al Barbera (chicken tureen with Barbera sauce), carciofi scottati al Moscato (scalded artichokes with Moscato), tartar according to an old Piedmontese recipe (a salty and milk pudding), sfogliatella di funghi e raschera (puff pastry filled with mushrooms and Raschera cheese), gnocchetti pepperoni e gorgonzola (small dumplings made from semolina flour, butter, milk and eggs with peppers and Gorgonzola cheese), arrosto con le nocciole (roast meat with hazelnuts), semifreddo al torrone (dessert containing cream with nougat and therefore kept and served chilled).

You can also try our focaccine (flat bread made with olive oil and salt) cooked in wood oven as a lot of others dishes.
The fresh pasta, that we serve, is homemade.
From October to December you can taste the incomparable white truffle.

A selection of local wines can complete our cooking.

Moreover, with reservation, you can try historical courses, such as Bollito misto (mixed boiled meat), Bagna Caoda (a sauce with olive oil, garlic and anchovies), courses with truffles or take part in an evening with a speciality menu.