The Cascinalenuovo Restaurant can offer you a regional cooking, varied on the basis of seasonal offers and also on the chef's fantasy, Walter Ferretto.
Tradition and innovation are found knowingly in a gastronomical proposal which matches the great piemonte cooking, where historic plates are also reproposed, by now nearly forgotten, like the 17th centuary "rice with sausage and rum" with new suggestions flavours and perfumes coming from every corner of the world.
The à la carte menu offers the possibility to wander at large from great plates of the piemonte tradition like the raw meat cut by the knife, hand made ravioli with roast beef sauce, the hand made spaghetti with dove meat sauce and stew,the creations of walter ferretto like the slice of fresh tuna fish fried with herbs and accompanied by mashed potatoes and herbs. duck with herb sauce with fried apples, a terra-cotta bowl of egg-plant and red pepper with roccaverano cheese and basil pesto.
In the autumn there is the possibility to enrich the menu with the king of the table, the white truffle, which Walter Ferretto selects personally choosing only the best examples of the monferrato variety, from the delicate and inebriating perfume, also from the unconfounded flavour.
With the wide a la carte range there is also (The Stops) menu and in the right season there is the possibility to taste one special menu dedicated to the truffle.