Starters

Raw meat
Veal with mayonnaise sauce

First courses

Ravioli  plin style
Home-made thin tagliatelle
Tripe soup (in winter)

Second courses

Boiled meat with a side dish
 Roast beef cooked in a firewood oven

Local cheeses

Tuma of  Murazzano and of the  High Langhe (a medium hard cow’s cheese from Murazzano –and from the Langhe - Piedmont).
Raschera cheese (an elastic medium hard cow’s cheese from  Cuneo’s province).
Castelmagno cheese (a medium hard  cow’s cheese   with strong taste and  aroma typical of   Cuneo’s province).