{"id":867,"date":"2026-08-17T08:45:01","date_gmt":"2026-08-17T06:45:01","guid":{"rendered":"https:\/\/cumale.com\/?page_id=867"},"modified":"2026-08-22T18:24:09","modified_gmt":"2026-08-22T16:24:09","slug":"lunch-menu","status":"publish","type":"page","link":"https:\/\/cumale.com\/en\/lunch-menu\/","title":{"rendered":"Lunch Menu"},"content":{"rendered":"\n
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before lunch<\/h3>\n\n\n\n

vermouth spritz<\/h2>\n\n\n\n

Our Spritz with Vermouth<\/p>\n\n\n\n

Fresh, aromatic, perfect as an appetizer<\/p>\n\n\n\n

<\/div>\n\n\n\n
The right way to start<\/div>\n\n\n\n
8 euro<\/div>\n<\/div>\n<\/div>\n\n\n\n
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CHEESES<\/h2>\n\n\n\n

Selection of local mountain cheeses (V)<\/p>\n\n\n\n

Six cheeses produced by mountain farmers from Valle Argentera and Pian dell\u2019Alpe, served with honey on the side
(V) Vegetarian<\/p>\n\n\n\n

18 euro<\/p>\n<\/div>\n\n\n\n

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STARTERS<\/h2>\n\n\n\n

Trio of Piedmontese raw meats<\/p>\n\n\n\n

Fassona beef tartare, carne cruda all\u2019Albese \u2014 thinly sliced raw veal with Parmesan shavings \u2014 and fresh raw beef sausage from Bra<\/p>\n\n\n\n

20 euro<\/p>\n\n\n\n

Traditional Vitello Tonnato<\/p>\n\n\n\n

Thinly sliced veal served cold with a creamy tuna, anchovy and caper sauce, one of Piedmont\u2019s best-known traditional dishes<\/p>\n\n\n\n

16 euro<\/p>\n\n\n\n

Nettle, potato and cheese fondue flan (V)<\/p>\n\n\n\n

A soft savoury flan made with nettles and potatoes, served with a warm mountain-cheese fondue
(V) Vegetarian<\/p>\n\n\n\n

14 euro<\/p>\n\n\n\n

Seasonal Piedmontese starter<\/p>\n\n\n\n

A changing selection of traditional Piedmontese appetisers, prepared with fresh ingredients chosen according to the season and daily availability<\/p>\n\n\n\n

22 euro<\/p>\n\n\n\n

Beetroot tartare with marinated Savoy cabbage (V)<\/p>\n\n\n\n

Finely chopped beetroot served with Savoy cabbage marinated in a light vinaigrette
(V) Vegetarian<\/p>\n\n\n\n

15 euro<\/p>\n\n\n\n

Burgundy-style snails<\/p>\n\n\n\n

Six snails baked with aromatic butter, garlic and parsley<\/p>\n\n\n\n

18 euro<\/p>\n<\/div>\n\n\n\n

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FIRST COURSES<\/h2>\n\n\n\n

Meat agnolotti with butter and sage or roast sauce or meat broth \u26ac<\/p>\n\n\n\n

Agnolotti (Stuffed Pasta), Traditional Piedmont ravioli served with butter and sage or roast saucewith or meat filling<\/p>\n\n\n\n

18 euro<\/p>\n\n\n\n

Borage-filled agnolotti (V) \u26ac<\/p>\n\n\n\n

Traditional filled pasta with a delicate borage filling, served with butter and sage
(V) Vegetatian<\/p>\n\n\n\n

18 euro<\/p>\n\n\n\n

Polenta taragna with seven mountain cheeses (V)<\/p>\n\n\n\n

Traditional buckwheat and cornmeal polenta enriched with a selection of seven mountain cheeses
(V) Vegetarian<\/p>\n\n\n\n

20 euro<\/p>\n\n\n\n

Seasonal vegetable cream soup (V)<\/p>\n\n\n\n

A smooth soup prepared with fresh seasonal vegetables selected according to daily availability
(V) Vegetarian<\/p>\n\n\n\n

16 euro<\/p>\n\n\n\n

Polenta taragna with milk (V)<\/p>\n\n\n\n

Traditional buckwheat and cornmeal polenta served with milk
(V) Vegetarian<\/p>\n\n\n\n

16 euro<\/p>\n\n\n\n

20-yolk tagliolini with Piedmontese ragout \u26ac<\/p>\n\n\n\n

Fresh, very thin egg pasta made with 20 egg yolks per kilogram of flour, served with a traditional slow-cooked meat ragout<\/p>\n\n\n\n

18 euro<\/p>\n\n\n\n

20-yolk tagliolini with game ragout \u26ac<\/p>\n\n\n\n

Fresh, very thin egg pasta made with 20 egg yolks per kilogram of flour, served with a rich slow-cooked game sauce<\/p>\n\n\n\n

18 euro<\/p>\n<\/div>\n\n\n\n

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MAIN COURSES<\/h2>\n\n\n\n

Stewed wild boar with polenta taragna \u26ac<\/p>\n\n\n\n

Slow-cooked wild boar stew served with soft buckwheat and cornmeal polenta<\/p>\n\n\n\n

22 euro<\/p>\n\n\n\n

Chicken Milanese and courgettes in carpione<\/p>\n\n\n\n

Breaded chicken and courgettes marinated in vinegar, wine, onions and aromatic herbs, following the traditional Piedmontese carpione method. Served cold<\/p>\n\n\n\n

20 euro<\/p>\n\n\n\n

Venison burger with caramelized onion and mountain toma cheese \u26ac<\/p>\n\n\n\n

Venison burger served in a slightly sweet sesame bun with caramelised onion, mountain toma cheese, tomato confit and traditional Piedmontese salsa rubra<\/p>\n\n\n\n

25 euro<\/p>\n\n\n\n

Piedmontese-style rabbit \u26ac<\/p>\n\n\n\n

Rabbit slowly cooked in white wine with Taggiasca olives<\/p>\n\n\n\n

20 euro<\/p>\n\n\n\n

Slow-cooked beef cheek \u26ac<\/p>\n\n\n\n

Beef cheek slowly braised until tender, served with its rich cooking sauce<\/p>\n\n\n\n

20 euro<\/p>\n<\/div>\n\n\n\n

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SIDE DISHES (V)<\/h2>\n\n\n\n

Purple potato pur\u00e9e <\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Roasted potatoes <\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Polenta taragna<\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Saut\u00e9ed baby spinach<\/p>\n\n\n\n

8 euro<\/p>\n<\/div>\n\n\n\n

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DESSERTS<\/h2>\n\n\n\n

Bunet <\/p>\n\n\n\n

Traditional Piedmont chocolate and amaretti pudding, flavored with rhum<\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Hazelnut cake with zabaione cream<\/p>\n\n\n\n

Soft hazelnut cake served with warm egg custard cream<\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Tarte Tatin with vanilla ice cream<\/p>\n\n\n\n

Warm upside-down caramelised apple tart served with vanilla ice cream<\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Mille-feuille with pastry cream and fresh berries <\/p>\n\n\n\n

Layers of crisp puff pastry filled with custard and fresh berries<\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Tiramis\u00f9 <\/p>\n\n\n\n

Italy\u2019s iconic dessert with mascarpone cream and coffee-soaked ladyfingers<\/p>\n\n\n\n

8 euro<\/p>\n\n\n\n

Cheesecake with salted caramel or berry coulis <\/p>\n\n\n\n

Creamy cheesecake served with your choice of salted caramel or mixed-berry coulis<\/p>\n\n\n\n

8 euro<\/p>\n<\/div>\n\n\n\n

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Go to the “wine list<\/a>“<\/p>\n\n\n\n

Cover charge<\/p>\n\n\n\n

3 euro<\/p>\n\n\n\n

\u26ac may contain frozen products<\/em><\/p>\n\n\n\n

The complete list of allergens and ingredients is available online at the following link:<\/p>\n\n\n\n