Pork belly sandwich glazed with teriyaki sauce and sesame seeds, salted cashews, sweet and sour cabbage salad, cucumber, carrot and spring onion with a slightly spicy cilantro mayonnaise.
Panatè butter bread made in prison, burger made with Piedmontese La Granda beef (Slow Food Presidium), fondue, speck, tomato, salad, red sauce, mayonnaise
Panatè butter bread made in prison, La Granda Piedmontese beef burger (Slow Food Presidium), bacon, fondue, caramelized red onions, tomato, lettuce, ketchup, mayonnaise
Panatè butter bread made in prison, double burger made with Piedmontese La Granda beef (Slow Food Presidium), Langa mustard, double cheese fondue, double bacon, caramelized red onion and sautéed mushrooms
Brisket made from Piedmontese beef (Slow Food Presidium La Granda), shredded and served in Panatè butter bread made in prison with caramelized onions, crispy salad, crispy leeks and Langa mustard mayonnaise.
6%. Di Baladin, Piozzo (CN). Clear APA with golden yellow hues and a fine, persistent head. On the nose, immediate hints of hops and citrus, with light fruity and cereal notes on the finish.
6.8%. From Baladin, Piozzo (CN). It harks back to the ancient history of spices and Triticum Monococcum Hammurabi wheat. Its warm, amber color is topped with a ginger-infused head.
5.5%. From Baladin, Piozzo (CN). Our way of making IPA. It has a bright amber color with a white head. On the nose, citrus notes of mandarin combine with hints of melon and mango.
4%. By Baladin, Piozzo (CN). BEST BITTER: Amber color with golden highlights, citrus aromas of hops and resinous notes that complement the citrus, enriched with hints of yellow-fleshed fruit.
8%. By Baladin, Piozzo (CN). A bitter version of the Super thanks to the dry-hopping addition of American hops, which, however, manages to balance the natural sweetness and malty notes of the original beer.
4.8%. From MC-77, Serrapetrona (MC). Fresh notes of citrus and coriander seeds on the nose. On the palate, it is harmonious in its balance of cereals, bitter orange peel, and coriander.
5%. From Altavia, Quiliano (SV). On the nose, aromas of wildflowers, freshly cut grass, and a sweet hint of baking. On the palate, the aroma of cold hops stands out, balanced by the sweetness of barley malt.
5.2%. Perugia Brewery, Torgiano (PG). Tropical fruit on the nose, with citrus, resinous, and herbaceous notes. On the palate, it's cereal with a pleasant savory note and a finish of fruit and hop bitterness.
7%. Ritual Lab. On the nose, it offers aromas of ripe fruit, dark bread, and caramel. The alcohol content and smooth, silky body make it a full-bodied, rounded beer, with a balanced finish of chestnut honey and a pronounced hop bitterness.
11.6% Imperial stout with bourbon vanilla. A soft, velvety body thanks to the generous amount of oats, but with a balanced bitter finish that balances the drinkability and the sweet vanilla notes.
5%. From Birrificio Elvo, Graglia (BI). INDIA PALE LAGER. Moderate alcohol content and vibrant aromas, triggered by a blend of German and American hops. The color is golden, the nose herbaceous and tropical fruity (lychee), the mouthfeel is smooth and finishes with a clean bitterness.
5.5%. From Elvo, Graglia (BI). SCHWARZBIER. Intense ebony color, roasted and toasted aromas of coffee, cocoa, and hazelnut. Hints of browned caramel and licorice.
4.8%. From Birrificio Elvo, Graglia (BI). ALTBIER STYLE. Fragrant and warm aromas of biscuit, browned bread, light caramel, tobacco, dried fruit (hazelnut) and ripe fruit (apple) rise from the glass. Light body, elegant bubbles, and a pleasantly dry finish.
4%. By Altavia, Quilano (SV). A British-style pale ale where the yeast's aromatic signature pairs beautifully with their own hops and finds an excellent balance with the malty notes.
Mini teku - 25cl 4,50 €
Teku - 33cl 5,50 €
Pint - 40cl 6,50 €
Added to the notepad
CAN BEERS - 33 CL (2)
They are small in size but big in taste (Baladin Brewery)
Vinochat. From the Beaujolais region, Gamay grape variety, traditional Beaujolais semi-carbonic maceration for 10-20 days and spontaneous fermentation in stainless steel tanks, aged in the same containers for 9 months.
The Archetype. Originating in Puglia, the Maresco grape variety is soft-pressed and spontaneously fermented at low temperatures using a pied de cuve in stainless steel tanks. Aged for several months with frequent batonnage.
Originating from Piedmont, the Nebbiolo undergoes a week-long maceration process and the Barbera undergoes a five-day roto-maceration process, followed by spontaneous fermentation in steel.