Autumn Articles in this collection Fondue with truffles Carne cruda all’albese Fonduta with white truffle of Alba Cooked pears with wine Boar with Barolo Bagna caoda Minestrone of chickpeas with pork spare ribs Partridges in salmì The Bagna Cauda Hazelnut cake The timballo di pere Martine Taiarin with chicken liver 1 2 3 4 5 6 Subscribe to our newsletter. Be the first to discover all the news and offers! "*" indicates required fields Name* Email* You will never receive spam and your address will be kept confidential.We respect your privacy.
