List of results
Il Centro (Priocca)
Situated in the heart of Roero, the restaurant represents a safe port for whoever loves authentic Piemonte cuisine. The menu includes fritto misto, cardoon fondue, tajarin with beef ragout, braised beef in Nebbiolo wine, hazelnut cake and Moscato zabaione.
The restaurant has been managed by the same family since 1919 and it offers the most characteristic Piedmontese dishes.
Cantina dei Cacciatori (Monteu Roero)
The restaurant offers a menu based on typical Piedmontese dishes: plin ravioli, leek flan and courgettes with Raschera fondue, fillet of pork with Moscato Passito wine, zabaglione pudding with Moscato wine and dark chocolate sauce.
Carpe Noctem et Diem (Bra)
The restaurant is located near the Università di Scienze Gastronomiche and it has a wide colonnade with a garden. The cuisine is based on traditional Piedmontese dishes.
The restaurant is located near the Castello di Pollenzo (appointed by UNESCO as a world heritage site) and it offers a fish-based cuisine as well as Piedmontese dishes, such as agnolotti with roast beef sauce, and roasted Roccaverano kid-meat with oil and rosemary.
Il Principe (Bra)
The restaurant is located inside the ’Hotel “Cavalieri” and it offers a regional and national cuisine.
L'Ostu 'd Racunis (Bra)
The restaurant is located inside the hotel “Borgo San Martino” and it offers a typical cuisine from the area.
La Bocca Buona (Bra)
The restaurant is in Bra town centre and it offers a cuisine strongly linked to the local area. The menu includes dishes such as veal with tuna sauce, ravioli del plìn and lamb with wild asparagus.
La Corte Albertina (Bra)
The restaurant is located inside a nineteenth-century Neogothic complex. The menu includes typical dishes from the area, such as Fassone fillet with Barolo vinegar, tajarin with Bra sausage, calf fillet cooked in herb lard and financiére, and chocolate with custard ice-cream.
La Locanda del Prof (Cherasco)
Located near Bra, the restaurant offers cuisine centred around typical local dishes: snails, frogs, meat and vegetable ravioli, scallops on a velouté of pumpkin and potato, round of veal.
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