The kitchen offers the Milonga:

The Kitchen of the Milonga suggests:

appetizers

(Outside works)

Sea Salad (calamari, octopus, shrimps)

Seafood salad (squid, octopus, praws)

Shrimp tails with almonds and curry (Venus rice)

Praws tails with almonds and curry (with Venus rice)

Sicilian anchovies in green sauce

Sicilian anchovies in green sauce

“Rawness” vegetable

Salad of raw vegetables

Mix peppers to the platewith tuna sauce and salted anchovies

Grilled peppers with tuna sauce and anchovy

Traditional Russian Salad

Traditional Russian salad

Vegetables flan with fondue

Vegetable flan with melted cheese sauce

Salad Cockerel Piedmontese

Salad of cockerel Piedmontese

veal with tuna sauce (topside of veal cooked with salt)

Thin roastbeef slices of veal with tuna and mayonnaise

Raw meat all'astigiana

Beef tartar (veal)

Mix Tipico (raw meat – vitello tonnato – ins.russa – pepper)

Tipical Mixed (raw beef, veal with tuna sauce, russian salad, pepper)

Spaghetti with clams and mussels

Spaghetti with mussels and clams

Penne with smoked salmon

Pasta with smoked salmon

Spaghetti with fresh tomato and basil

Spaghetti with fresh tomatoes and basil

Spaghetti alla Carbonara

Spaghetti carbonara

Tagliatelle “Anna” with meat sauce or with fine herbs

Anna’s Tagliatelle with meat sauce or with fine herbs

Trofie al Pesto “Genovese” (in season)

Pasta with Genovese green pesto (in season)

Potato gnocchi with meat sauce, a “slime”, with tomato sauce

Potato dumplings ( with ragù, with cheese, with tomato )

Risotto with zucchini and shrimp (min.x2persone)

Risotto with zucchini and shrimp (minimum two people)

Risotto with sausage and radicchio (min.x2persone)

Risotto with sausage and radicchio (minimum two people)

Agnolottini robiola and Piedmont hazelnuts

Small Ravioli with cheese and hazelnuts sauce

classic Piedmontese ravioli to monferrino sauce

Piedmontese Ravioli with meat sauce

Agnolotti al Plin “Milonga”with butter and sage

Handmade Small Ravioli typical (with butter and sage)

second Course

(Main course)

Cod with Mediterranean flavors

Codfish with mediterranean flavors

seared Norwegian Salmon oriental sauce on bed

Seared norwegian salmon (on a sauce mayonnaise, yogurt and mustard)

Fried Calamari, Shrimp tails, Anchovies

Selection of fried fish (anchovies, squid and prawn)

Moncalieri tripe alla parmigiana with cannellini

Moncalieri tripe with white beans

Escalope Chicken Marsala (a stuffed)

Escalope of chicken with Marsala wine or breaded

Piglet fillet with green pepper

Pork fillet in green pepper sauce

Braised Beef with Barbera d'Asti

Braised beef of veal in Barbera wine sauce

Ossobuco alla Milanese with risotto “the jump”

Veal ossobuco stewed with saffron risotto

Lamb ribs (grilled or breaded)

Grilled lamb chops or breaded

Veal fillet (to the plate)

Grilled veal fillet

Paella Marinara (reservations required)

Seafood Paella (reservations required the day before)

Minimum for 2 people (minimum two people)

Dessert

tiramisu

tiramisu (traditional-classic)

filled peaches “Piedmontese”

filled peaches “Piedmontese”

Tarte Tatin with vanilla ice cream

Caramelised apple tart with vanilla ice cream

Cassata Piedmont

Piedmont cream parfait with candied fruit and chocolate

Panna cotta

Panna cotta

Catalan cream

Catalan cream (similar to a creme caramel)

Bunet

Chocolate pudding Piedmontese style

Sorbet pineapple or lemon

Pineapple sorbet (or Lemon sorbet)

Ice cream to white yogurt with honey and walnuts

White ice yogurt with honey and walnuts

Typical menu of Cucina Piemontese

Chef’s menu of typical Piedmontese cuisine

( Mix of starters – 2 first – 1 second – 1 dessert )

(excluding wine - wines excluded)