Cuisine:

• Italian
• Regional

Albergo Da Felicin Description:
The Piedmontese cuisine at Da Felicin follows a long family tradition of continuous renovation accompanied by dedication to the quality of raw materials used, including biologically grown vegetables and fruits.
Some of the starters are available throughout the year: these include the delicate liver paté enriched in marsala wine, the Parmesan zabajone with fresh vegetables, and the marinated codfish salad with onion jam and crispy fries.
The primi piatti include the very traditional Tajarin (fresh pasta noodles), rolled and cut by hand; Raviolini del plin (small ravioli pinched with the fingers) made to an ancient Langa recipe; red and white rice with mushrooms, vegetables and sausage; potato gnocchi; and an old-fashioned vegetable soup.
Traditional main courses include Barolo-braised veal shank, roasted pork collar and a classical carpaccio, together with some more unusual dishes such as Barolo-braised veal tail and marinated grilled eel.
The cheese trolley offers a selection of the best from Piedmont, plus some interesting offerings from other parts of Europe, served with home-made cognà and Langhe honey.
Lastly, the desserts include caramel Giandujot, the house speciality; panna cotta; sorbets with fresh fruit meringues; and the Moscato zabajone with cookies.


Be the first one to rate and write a review for this Albergo Da Felicin restaurant!