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Second Courses
The second courses from the Langhe area are best served with great local wines and are mainly meat-based: roasts, braised meat, and stews, made with red meat; but also civet rabbit and cacciatore chicken, for white meat. An authentic gastronomic experience.
Second Courses
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Veal Fillet with Bagnèt Verd Sauce
FILETTO DI VITELLO
€10.50
About 30,000 years ago, zebus came from Pakistan to the current Piedmont, where they found a natural barrier: the Alps. They settled here and integrated with the pre-existing cattle population, adapting to their new habitat and, over time, developing into the current Piemontese breed.
STRACOTTO MIT ROERO WEIN UND BORETTANE-ZWIEBELCHEN
STRACOTTO AL ROERO
€12.00
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