Welcoming you at Il Vigneto, we offer a sequence of dishes respecting the magnificent land that we host… but never forgetting everything there is over

From October 8th to December 4th 2022, Monday through Friday you can choose your dishes a la carte.

While, during the weekend (Saturday lunch and dinner, Sunday lunch) we offer you two tasting menus. Each diner can choose the menu of his or her preference.

↓ or read on to learn about the a la carte menu ↓


“Fassona” veal meat chopped by knife
dressed with salt,pepper, extra virgin olive-oil

Vitello tonnato
new generation

Whipped egg
cooked in the oven with cheese fondue

*Cod fish fillet with licorice powder
and light “bagna cauda” piedmontese sauce

*Seared prawns
with cocktail sauce and lattuce pesto


Risotto with nettle sprouts
burrata cheese and nuts (minimum 2 people)

*Home made cocoa ravioli pasta
filled with gorgonzola blue cheese

Home made tagliolini pasta
with veal meat and sausages sauce

*Cuttlefish ink gnocchi
with asparagus and clams

*Beans soup
with squid and scampi
€ 15

Main Course

*Veal tong
with goose liver and green piedmontese sauce

Braised sweetdruffs
asparagus and vanilla cauliflowers sauce

Piedmontese rump
rocket pesto and cheese fondue

*Gratin snails
with butter and aromatic herbs

Baked sea bass in salt crust
portion for 2 people, weight 22-24 oz.

Cheese selection

Cow’s Milk

Taleggio: minimum aging 40 days, Pontirolo Nuovo (BG)

Robiola contadina: minimum aging 20 days, Campagna Pinerolese (TO)

Plaisentif, minimum aging 2 months, Pracatinat, Val Chisone (TO)

Blu del Moncenisio: minimum aging 3 months,  border Piedmont/France

Goat Milk

Robiola di Roccaverano: minimum aging 15/20 days, Roccaverano (CN)

Cevrin di coazze: minimum aging 3 months, Giaveno (TO)

Caprini di Netro: aging 20-60 days, Valle Elvo (BI)

Caprella: minimum aging 1 month, Moncenisio

Sheep Milk

Toma il Sasso: minimum aging 4 months, Valle Magra (CN)

Frabosana: minimum aging 30 days, Chiusa Pesio (CN)

Tuma d’Fe: minimum aging 30 days, Bossolasco (CN)

Pecora Blu: minimum aging 90 days, Alta Valle Elvo (BI)

We pair our cheese with our homemade “cugnà“, a compote of slow cooked must (of Nebbiolo grapes) with quince, golden apples, madernassa pears, figs, hazelnuts and walnuts.


Small selection (5 pieces) € 12

Medium selection (7 pieces) € 15

Big selection (9 pieces) € 18


Pistachio and lemon tartlet
fresh fruit, wildberries sorbet

Warm dark chocolate pie
served with sweet tobacco ice cream (waiting time 15 min.)

Apple tarte tatin
vanilla ice cream and calvados sauce

Strawberry sauce and meringue
passion fruit gelée and white chocolate mousse

Big selection of fresh fruit sorbets
(8 tastes)

Small selection of fresh fruit sorbets
(4 tastes)

Cup of zabaione
and biscuits

With sweets, a glass of wine…

Passito di Gewurztraminer “Chantus”, Colterenzio €8

Passito di Moscato €5

Remember “muffato” 80% sauvignon 20% semillion Podere Rocche dei Manzoni €14

Passito di Noto “Scaramozzo” Rudinì (Pachino) €6

Barolo chinato €5

Pedro Ximénez Solera Alvear €9

Moscato d’Asti €4

The dishes indicated with the letter T can be served with the addition of truffle

55,00€ – excluding drinks

Tasting menu n. 1


“Fassona” veal meat tartare (T)
chopped by knife


Potato and beet gnocchi (T)
with sweet Gorgonzola cream

Main Course

Seared scamone
with hazelnuts


Cheese tasting
(7 tastings)


Tarte tatin
with vanilla ice cream and Calvados sauce


Cheese tasting
(7 tastings)

62,00€ – excluding drinks

Tasting menu n. 2


Vitello tonnato
new generation

Bra cheese fondue (T)
with egg poche and Jerusalem artichoke chips


Homemade tagliolini pasta (T)
with veal meat and sausages sauce
or just with butter

Main Course

Braised veal meat
in Nebbiolo wine


Cheese tasting
(7 tastings)


Soft cupcake
with gianduja mousse and Tonda Gentile


Cheese tasting
(7 tastings)