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. 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.
















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




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




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


Cheese plate: formaggetta di Roccaverano, raschera, baked ricotta


Smoked trout


Vegetables in oil (artichokes, gherkins and dried tomatoes)




Cheese and ham omelette


Scrambled eggs


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




Strawberries, apricots, cherries, apples and bananas


Seasonal Macedonia



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