The restaurant: a blend of tradition and creativity

As well as traditional fare, the restaurant offers a wide range of dishes inspired by the Langhe area and encompassing coastal regions by also offering excellent fish dishes.

Of course, meat plays a large part: from fassona – meat from a Piemontese breed of cattle, which is incredibly tender and lean – to Carmagnola Grey rabbit and Iberian suckling pig. Alongside the ubiquitous vitello tonnato (veal with tuna sauce) and Piedmontese steak tartare, Chef has several of his own special recipes for appetizers. Our respect for Piedmontese cuisine here at Tota Virginia is also reflected in our choice of first courses:

we highly recommend trying ‘tajarin’, the classic Piedmontese tagliolini, made with 40 egg yolks per kg of flour, to make the dough extremely compact and stretchy, and the ‘ravioli del plin’ which are also made with different fillings.

Our delicious cheeseboard is very popular with our guests and features 100% local cheeses, perfectly aged by local cheese makers Franco Parola and Beppino Occelli: Robiola di Roccaverano, blue, Tomino and Caprino are just some of the delicacies you can enjoy, accompanied by our unmissable jams and preserves.

Our delicious cheeseboard is very popular with our guests and features 100% local cheeses, perfectly aged by local cheese makers Franco Parola and Beppino Occelli: Robiola di Roccaverano, blue, Tomino and Caprino are just some of the delicacies you can enjoy, accompanied by our unmissable jams and preserves.

At the end of your meal you can indulge in one of the desserts on the menu: from the panna cotta entirely free of fish gelatin, to the tiramisu freshly prepared on the spot and with an innovative consistency. Just one taste is all it takes to round off your meal perfectly with a sensory flavour experience that you will be eager to repeat.