In November, it’s the Piedmont region.

Nestled in the foothills of the Alps in northwestern Italy, Piedmont’s gastronomy is a true reflection of its history – a fusion of tradition, culture, and local bounty. From the humble recipes of the countryside to the refined preparations of the bourgeois kitchens, every dish tells a story. Influenced in part by neighboring France, Piedmontese cooking artfully balances bold flavors with the elegance of butter + wine, creating dishes of both comfort and sophistication.

Il Menu

Zuppa Di Fagioli con Riso | 12

Rice, Beans, Ground Italian Sausage in a savory vegetable broth

Primi

Zucchine Ripiene di Carne | 24

Fresh zucchini stuffed with ground sausage, ground veal, vegetables
and parmesan cheese served in a light marinara

Vitello Tonnato all Piemontese | 28

Thinly sliced veal medallions finished in a creamy
Anchovy, Tuna, and egg sauce

Secondi

Tortellacii di Brasato | 28

Braised short rib tortellacci in a creamy wild mushroom sauce

Branzino al Barolo | 45

Fresh Seabass and shrimp sauteed in a rich Borolo wine sauce
served over creamy polenta

Involtini di Carne alla Valdostana | 38

Tenderized veal stuffed with Ham and Fontina cheese,
breaded and seared to perfection over a creamy demi glaze