Taverna Lucifero

An assorted selection of cured Italian meats. The platter offers a variety of savory and spicy flavors and different textures. Ideal for sharing as a starter, accompanied by bread.

An assortment of vegetables prepared in various ways (grilled, in oil, or marinated). Fresh and light, with natural garden flavors. Perfect as a vegetarian appetizer.

Aged DOP raw ham from Parma. It has a sweet and delicate flavor with a soft texture that melts in the mouth. Best enjoyed on its own or with fresh bread.

A selection of cheeses served with artisanal honey. The contrast between the saltiness of the cheeses and the sweetness of the honey creates a perfect balance. Excellent to savor slowly.

Fresh buffalo milk mozzarella served with pachino tomatoes. The mozzarella is juicy and milky, while the tomatoes add freshness and acidity. A light, classic Italian appetizer.

Spiced and aged lard from the Aosta Valley, served with honey. It has a buttery texture that melts in the mouth and a sweet-savory aromatic flavor. Often served on warm crostini.

Smoked duck breast slices paired with honey. The meat is tender with a distinct smoky aroma that pairs well with sweetness. A refined and flavorful appetizer.

Small typical Piedmontese cheese served warm with a side of vegetables. The cheese has a thin crust and a melting, creamy center. A rich and flavorful dish.

Warm tomino wrapped or served with Parma ham. The saltiness of the ham balances the sweetness of the melted cheese. A classic and decadent combination.

Warm tomino accompanied by smoked Tyrolean speck. The bold, smoky flavor of the speck enhances the delicate taste of the cheese. Ideal for those who love mountain flavors.

Special dishes of the day prepared according to the chef's inspiration and market availability. Ask the staff for details. An opportunity to try something unique and seasonal.

Piedmontese tomino cheese served with black truffle. The warmth of the cheese enhances the earthy aroma of the truffle. A warm and fragrant appetizer.

Fried eggs with a soft yolk, garnished with black truffle shavings. The simplicity of the egg is the perfect base for the complex flavor of the truffle. Enjoy by breaking the yolk with bread.

Fresh egg pasta served with black truffle. A typical Piedmontese dish (tajarin) usually dressed with butter to enhance the truffle. Delicate but persistent flavor.

Melted cheese cream enriched with black truffle. A rich and enveloping dish to share. Enjoyed by dipping bread or vegetables into the warm cream.

Thin slices of veal cooked in a pan and served with black truffle. The meat is tender and delicate, enhanced by the aroma of the truffle. An elegant main course.

Very thin slices of raw beef fillet garnished with black truffle. Fresh and light, it enhances the quality of the meat and the aroma of the truffle. Usually dressed with a drizzle of oil.

Irregular pieces of beef fillet sautéed in a pan with truffle. Tender and juicy, they offer a bite full of flavor. A tasty way to enjoy meat with truffle.

A prime cut of beef cooked to perfection and served with black truffle. The meat is thick and tender. A luxurious and satisfying main course.

Raw beef, knife-cut, seasoned and served with black truffle. It offers a soft texture and a pure meat flavor. For true raw meat lovers.

A lightly oven-baked version of tartare, served with truffle. It maintains a soft and juicy interior with a lightly seared surface. An interesting alternative to classic raw tartare.

A spoon dessert made with cream, sugar, and gelatin, here enriched with truffle (likely truffle honey or shavings). Creamy and delicate with an unusual aromatic touch.

Cubes of beef fillet that diners cook themselves by dipping them in boiling oil in the center of the table. Served with various homemade sauces. A fun and interactive culinary experience.

Thin slices of beef cooked by diners in a hot aromatic broth instead of oil. Lighter than Bourguignonne, served with sauces. The meat becomes very tender in seconds.

Thin slices of beef cooked in a broth enriched with red wine. The wine gives the meat a unique aroma and a dark color. Served with homemade sauces to accompany.

The classic Swiss fondue made with Emmental and Gruyère melted with white wine and Kirsch. Creamy, stringy, and intensely flavored. Eaten by dipping bread cubes into the hot cheese.

Traditional Piedmontese fondue made with Fontina cheese, milk, and egg yolks. It is particularly velvety and rich. Perfect with bread crostini or vegetables.

A variation of Piedmontese fondue enriched with porcini mushrooms. The forest flavor of the mushrooms combines with the creaminess of the Fontina. A very fragrant autumn dish.

Dessert fondue made with melted milk chocolate and cream. Sweet and decadent, served warm. Usually accompanied by fresh fruit or biscuits for dipping.

Dark chocolate version for a more intense and less sweet flavor. The texture is smooth and velvety. Ideal for those who love the true taste of cocoa.

A prime cut of beef simply grilled. The cooking enhances the natural flavor of the meat. Tender and juicy.

Beef fillet cooked with a Barolo wine reduction. The red wine gives the meat a robust and aromatic flavor. A typical dish of Piedmontese tradition.

Beef fillet served with a creamy green peppercorn sauce. The green pepper adds a spicy yet fresh and aromatic note. An international cuisine classic.

Beef fillet accompanied by sautéed or sauced porcini mushrooms. The earth-meat pairing is rich and flavorful. Ideal in mushroom season.

Fillet prepared with a sauce based on cognac and Dijon mustard. The flavor is bold, slightly spicy, and aromatic. A dish with a refined French taste.

Beef fillet served with a sauce made from Castelmagno DOP cheese. Castelmagno has an intense and crumbly flavor that creates a creamy and savory sauce. Piedmontese excellence.

Fillet strips sautéed in a pan and served on a bed of arugula with parmesan shavings. A fresh and balanced dish between the warmth of the meat and the freshness of the greens. Simple and tasty.

Very thin slices of raw fillet served with arugula and Parmesan shavings. Usually dressed with oil, lemon, and pepper. A light and fresh main course.

High-quality raw beef, knife-cut and seasoned with oil, salt, pepper, and other aromatics. Served cold, appreciating the tenderness of the meat. A classic bistro dish.

Grilled beef ribeye (entrecôte) flavored with rosemary. The meat is flavorful and has a slight marbling of fat. Rosemary adds a Mediterranean aromatic note.

Chef's special proposals that vary daily. Usually based on fresh seasonal ingredients. An excellent choice to try new off-menu items.

Potatoes cut into pieces and roasted in the oven until golden. Crispy outside and soft inside. The classic side dish par excellence.

A fresh mix of raw vegetables including lettuce, arugula, and tomatoes. Dressed to taste with oil and vinegar. Light and refreshing.

Seasonal vegetables prepared according to daily availability. They can be sautéed, grilled, or stewed. Ask for today's selection.

Fermented alcoholic beverage based on barley malt and hops. Fizzy and thirst-quenching, with a slightly bitter taste. Perfect for accompanying informal meals.

Still or sparkling mineral water in bottles.

Non-alcoholic carbonated drinks or fruit juices. Sweet and refreshing. Suitable for everyone.

Sweet wines served at the end of the meal, such as Moscato or Passito. They pair perfectly with desserts or cheeses. To be sipped slowly.

Herbal digestive liqueur with a bittersweet taste. Aids digestion after a hearty meal. Served neat or with ice.

Sweet lemon liqueur typical of Southern Italy. Intense yellow color and strong lemon zest aroma. Should be served very cold.

Traditional liqueur from Sardinia made from myrtle berries. Dark color and balsamic, sweet flavor. Excellent digestif.

Clear and colorless distillate made from grains or potatoes. Neutral and clean taste, high alcohol content. Can be drunk straight and chilled.

Grain distillate aged in wooden barrels. Complex flavor with notes of wood, vanilla, and spices. To be savored slowly.

Italian pomace (grape skins) distillate. Strong and bold flavor, can be young (white) or aged (amber). The classic digestif of Northern Italy.

Prestigious French wine distillate aged in barrels. Rich and fruity aroma with woody notes. A contemplative drink.

The oldest French wine distillate, similar to cognac but often more rustic and complex. Deep and structured flavor. Served at room temperature.

Apple cider eau-de-vie produced in Normandy. It has a distinct apple aroma and a warm taste. Excellent after a meal or between courses.

A special selection of prestigious labels or special reserves. Ask staff for available options. For connoisseurs.