Menu

Our concept is “cucina colta”. The concept is that our products are selected according to seasons’ changing, and transformed and cooked without altering their flavors while maintaining their essence.

It is often in the return that the most beautiful journey begins, when a renewed sense of wonder blooms in our gaze as we behold the world we already know.

Welcome to La Valle , where Stefano and the kitchen staff are ready to narrate a menu that follows the rhythm of the seasons, offering you a culinary journey through the Past and the Present…

 

Our offer include two menus, the Past with a focus on Piedmontese tradition, and the Present dedicated to the seasonality of ingredients.

 

SHARING DISHES

Culatello di Zibello                                                                                                                              30

Spanish red anchovies, Piedmontese green sauce                                                                             20

MENÙ PASSATO
60
Our welcome

Guinea fowl Caponèt, walnut cream and black kale

 20

Traditional Plin pasta served in a napkin, hazelnut oil

 25

Braised Fassona beef cheek with vegetables giardiniera

 30

Chocolate mousse, marron glace, coffee

 12

Final treats

Wine pairing with 3 glasses

 30

“La Finanziera”
Finanziera is an ancient Piedmontese stew with sweet and sour flavors, invented in the 18th century.
Prepared with leftovers such as peeled crests, rooster wattles, sweetbreads, calf’s brain and veins, slowly simmered with garlic, rosemary, bay leaves, giardiniera (chopped vegetables marinated in vinegar), chicken broth, and sweet Marsala wine.

 25
MENÙ PRESENTE
85
Our welcome

Marinated amberjack, yogurt, sesame and radishes

 20

Variations of pumpkin in sweet-and-sour

20

Carnaroli rice, grilled octopuis, turnip greens, Moroccan style lemon

 25

Smoked beetroot Berlingot, Blu di Lanzo cheese and onion

25

Sole, broccoli, clams

 30

Ligurian style pigeon

 38

Citrus Vacherin

 12

Final treats

Wine pairing with 6 glasses

60

Fior di latte made with liquid nitrogen, Chieri focaccia, Trofarello sour cherries and hazelnut

 12

The menus are intended for all guests of the table.

The courses from both menus can be oredr individually.