We serve goodness, elegance and courteousness.
In a dish, our mission.

Philosophy in cuisine

Create, innovate and experiment, in respect of tradition. This is the philosophy of the Faletta 1881 restaurant. The dishes on offer are all created using ingredients that have built, and continue to build, the gastronomic history of this extraordinary land, Piedmont, but they are reinterpreted in their preparation, geometries and presentation. Elena and Giovanni are also not content with simply offering local cuisine. They are intent upon seeking and meeting the best producers in the area to discover, thanks to their experience, the typical features and potential of each individual product, from the flour for the bread to the cheeses and cold meats…

Every ingredient is carefully selected to guarantee that guests enjoy an unforgettable sensorial experience. The restaurant has a charming open kitchen, allowing guests to see the chef, Paolo Viviani, with his staff, at work, and it is open throughout the year. Here, too, as in every other inch of the estate, the atmosphere is elegant yet, at the same time, friendly, because the essential ingredient, which must never be missing, is the pleasure in feeling comfortable.

CASCINA FALETTA STARTERS TASTING

 

Tasting for all the diners, served in the center of the table

 

Stuffed pepper with tuna

 

Raw meat, Roccaverano cheese and hazelnuts

 

Bowl of trifulao, cheese fondue, mushrooms and egg

 

Thistles and Jerusalem artichokes with anchovy sauce

 

Sweet pepper with Cantabrian anchovy

 

Tripe coocked in white

 

Capunet

 

€ 20 per person

FIRST COURSES

 

Potatoes gnocchi with clams and broccoli

 

Lasagna with artichokes

 

€ 13 per portion

SECOND COURSES

 

Sliced ​​Piedmontese beef, radicchio and pumpkin purée

 

Creamed codfish with polenta

 

Selection of local cheeses paired with Pinot Noir “3 Fucili” glass

 

€ 18 per portion

DESSERTS

 

Persimmon, chestnuts and English cream

 

Amaretti and chocolate bunet

 

Faletta’s tiramisu

 

€ 6 per portion

OUR BREAKFAST

 

ITALIAN BREAKFAST

 

Included in the overnight stay

 

Homemade cherry, apple and orange marmalades

 

Butter with toasted bread

 

Normal and whole grain brioches

 

Yoghurt from our own production

 

Tasting of Chef’s cakes

 

FALETTA BREAKFAST

 

Italian breakfast with the addition of flax, sunflower, pumpkin and variegated cereals

 

A’ LA CARTE:

 

Cold cuts: raw salami, prosciutto crudo di Cuneo, marinated meat – € 5

 

Cheese plate: formaggetta di Roccaverano, raschera, baked ricotta – € 5

 

Smoked trout – € 5

 

Vegetables in oil (artichokes, gherkins and dried tomatoes) – € 4

 

OUR EGGS:

 

Cheese and ham omelette – € 7

 

Scrambled eggs – € 6

 

Ciotola del Trifolau: pochè egg, cheese fondue, black or white truffle according to season – € 12

 

OUR FRUIT OF SEASON:

 

Strawberries, apricots, cherries, apples and bananas – € 5

 

Seasonal Macedonia – € 5

 

 

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