- Insalata Russa
- Vitello Tonnato
- Carne Cruda
- Bagna Cauda
A “russian” salad of peas, carrots and potato with a mayo tuna sauce. One of my favorites!
A tuna sauce with kapers over sliced veal. Very good!
Usually served with tajarin, this ragu is a must. The meat varies, but it’s usually rabbit (which always makes me feel a little strange, but if you pretend it’s something else it tastes good!).
I don’t have a picture, but most people know what it is. They often call it Battuta di Fassone and it’s served with olive oil and salt. Not one of my favorites.
I have never tried this dish because I am usually in Barolo in the wrong “season”. It’s more of a fall/winter dish. It’s like a warm sauce and you can eat it similar to a fondue.