Restaurant Epoca

Wide, flat pasta served with a rich, earthy porcini mushroom sauce. Tender and flavorful texture. To be enjoyed hot.

Layered pasta dish with meat sauce, béchamel, and cheese, baked until golden. Rich, hearty, and perfect for sharing.

Thin slices of cold veal served with a creamy tuna and caper sauce. A classic, flavorful, and delicate appetizer from Piedmont.

Pork ribs slow-cooked to extreme tenderness, served with roasted potatoes. The meat is juicy and falls easily off the bone.

Red tuna steak coated with crushed pistachios, served with a sweet and sour Sicilian ratatouille. A mix of crunchy and melting textures with Mediterranean flavors.

Breaded and fried veal cutlet, topped with Grana Padano cheese and fresh vegetables. Crispy on the outside and tender on the inside.

Grilled octopus served on a creamy potato puree with bitter chicory. The octopus is tender with a slight smoky flavor.

Chicken thigh gently cooked to remain juicy, served with Asian cabbage and a typical Piedmontese herb sauce. Herbal flavors and tender meat.

Choux pastry filled with hazelnut ice cream, drizzled with rich chocolate and caramel sauces. A gourmet dessert mixing hot and cold.

Pastry made of layers of crispy puff pastry and creamy mascarpone and chocolate cream. Served with milk ice cream. Airy and crispy texture.

Fruit water sorbet, light and refreshing. Perfect for finishing the meal on a fresh note.

A scoop of hazelnut ice cream over which hot espresso is poured. A delicious blend of strong hot coffee and cold sweet ice cream.

Classic Italian dessert with coffee-soaked biscuits and creamy mascarpone cream, dusted with cocoa. Sweet, creamy, and coffee-flavored.