The Restaurant
In the dining rooms of the Belsito Restaurant it is possible to taste delicious Piedmont appetizers prepared with healthy and genuine recipes, as an example wild game sausages, veal carpaccio (thinly-sliced meat dressed with oil and parmesan cheese), season salads, baked flans with vegetables or porcini.
Keeping up with the meal we find the genuineness of the home-made pasta, from ravioli stuffed with meat to those stuffed with ricotta, otherwise pansotti with sausage and leeks rather than rice and cabbage. To all these are added tagliatelle with porcini, gnocchi with Castelmagno and at last pansotti stuffed with fondue and a scrap of truffle.
After tasting pasta, we pass to the second courses. Meat lovers can run riot with the choice. Plates made up of game are prepared: loin of wild boar with white wine, red deer with black olives, chamois "civet", baked hare, pheasant "salmì", besides the traditional meats as for example baked lamb, rabbit and pig shin, braised meat with Barolo...
During the period November-December-January it is possible to taste the typical plate of Borgo San Dalmazzo, that is the SNAIL, cooked by our three chefs in 12 different ways.
We can close the meal with a wide choice of desserts, also prepared with care and genuineness. We have also the "Bunet", crème caramel realized with the grandmother's "old" recipes, home-made jam tarts and marmalades, hazelnut-cakes and stuffed apples, baked peaches...
All these wonderful courses are well accompanied by a "good glass" of Piedmont wine, that you can choose from our wide "wine list", selected with much care from the enologist Marco Carosso, who periodically visits several Wine Cellars for the estimation of the product and in order to guarantee an optimal choice.
- Number of covers: 300
- The average or minimal/maximum price in Euro: 10.00/38.00
- Atmosphère: Dehors, Restaurant Garden
- Closing-day: Wednesday
- Types of cooking offered:
- Celiac cooking
- Typical cooking
- Children Menu
- Tourist Menu
