" The cuisine of the Roero district is traditional, rich and varied despite its simplicity. Passed down from generation to generation, it was originally simple because it was based on the ingredients that a housewife could gather within the orchard and the vegetable garden (minestrone, omelettes, chicken, tajarin pasta, lasagne). During the 1800s it became more refined and enriched with flavours and ingredients, offering: mixed fried meats, agnolotti (stuffed pasta), game, bunet (a local pudding). Some typical recipes from Castellinaldo are: gobbi (like agnolotti), baked peaches with chocolate stuffing, torcetti biscuits. As well as the dining-room the restaurant has an external portico, a terrace and a lower level in the refurbished wine cellar. It offers local traditional cuisine with carefully selected, authentically local and seasonal produce, keeping up old recipes but introducing a pinch of innovation thanks to the skill and experience of the chef. "