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IOSONO IL PIEMONTE

TASTE THE REGION

IN BRUSSELS

Welcome to the unique place of taste, food and wine...

“Daily

Menù


“We do not remember days,

“We dowenotremember moments. remember days, we remember moments. – CESARE PAVESE

– CESARE PAVESE


ANTIPASTI | ​STARTERS

Acciughe al verde Anchovies​,​ with green sauce 

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(v) ​Insalata russa “home made”  Italian Salad ​with tuna 

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Battuta al coltello​ 2​ 00 g di Razza Piemontese di La Granda 

Raw meat​ 2​ 00 g of Piedmontese Breed produced by La Granda

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Vitello Tonnato,​ g​ irello di Razza Piemontese Consorzio Coalvi  

Vitello Tonnato,​ Veal of Piedmontese Breed produced by Coalvi Consortium   with tuna sauce​

15   Insalata di Gallina  Gallina Bionda Piemontese sfilettata, servita fredda e insaporita con erbe aromatiche 

Hen Salad​ Gallina Bionda Piemontese​ - served cold and flavored with aromatic herbs

16   Assaggio di antipasti 

Vitello Tonnato, Acciughe al verde, Insalata Russa, Peperone di Carmagnola PAT

Tasting of appetizer Vitello Tonnato, Anchovies with green sauce, Russian salad, Pepper of Carmagnola PAT 

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​(v)​ ​Insalata​

​di stagione, formaggio morbido  

Seasonal salad​, soft cheese

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      ​(V)​ is VEGETARIAN  If you have any questions about allergens, we are at your disposal 


PRIMI​ | ​ ​MAIN COURSES

Agnolotti classici o Plin​ ​al burro e salvia  

Filled pasta Agnolotti​ with butter and sage  

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(v)​ Tajarin​ ​al Castelmagno DOP  

Small noodles –Tajarin​ ​with Castelmagno PDO cheese fondue

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Tajarin​ a​ l ragù bianco 

Small noodles –Tajarin​ “​ white ragout”, meat ragout from Piedmont breed​ ​beef Slow Food presidium and Piedmont Pork 

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(v)​ ​Risotto​

​al Gorgonzola DOP

Risotto​ with Gorgonzola DOP

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(v)​ Gnocchi “alla bava”  

Gnocchi​ with Toma DOP cheese

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SECONDI | ​MEAT COURSES 

La Trippa​ c​ ome in Piemonte

Tripe​ like in Piedmont

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Tagliata di Fassona,​ R ​ azza Piemontese 200 g, con verdure 

Fassona Steak​ of Piedmontese Breed 200 g with vegetables

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Fassona,​ ​Castelmagno e Tartufo nero   Fassona beef​,​ ​with Castelmagno cheese and black Truffle   34  ​(V)​ is VEGETARIAN  If you have any questions about allergens, we are at your disposal 


MENU CIRCOLARE | ​CIRCULAR MENU 29  

   

Antipasto | ​Starter

Vitello Tonnato e Insalata Russa      

Primo | ​Main course

Risotto Carnaroli al Gorgonzola DOP       

Dolce| ​Dessert Mela “al putagè” 

  The  ​“circularity”  of  this  menu  is  linked  to  the  “common  sense”  of  the  past  domestic  economy:  the  main  ingredients  are  part  of  a  single  process  that  starts  by  boiling  meat  and  vegetables  together.  The  meat  will  be  used  for the vitello tonnato, the vegetables for the Italian  Salad and the broth to cook the risotto.  Every dessert needs only one apple and, of the latter, is used everything, also the peel.    This  menu  presents  a  lot  of  peculiarity:  ​no  preservatives,  no  food  waste  and  an  almost  energy-neutral impact in the production.    Furthermore, the “circularity” allows us to keep low cost.       La  ​“circolarità”  di  questo  menù  è  un  rimando  al  “buonsenso”  dell’economia  domestica  del  passato:  gli  ingredienti  principali  fanno  parte  di  unico  processo,  che  inizia  facendo  bollire  la  carne  insieme  alle  verdure.  La  carne  servirà  per  il  vitello tonnato, le verdure per l’insalata russa,  il brodo per cuocere il risotto.  Ogni dessert è prodotto da una sola mela, di cui si utilizza tutto, compresa la buccia.  Questo  menù  ha  più  particolarità:  ​non  ha  conservanti,  non  ha  sprechi  alimentari  e  ha  un  bassissimo impatto energetico nella produzione.  Inoltre, la “circolarità” ci permette di tenere i costi bassi.  ​(V)​ is VEGETARIAN  If you have any questions about allergens, we are at your disposal 


MENU 180°​ ​| ​180° MENU

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Assaggi di antipasti Vitello Tonnato, Acciughe al verde, Insalata Russa, Peperone di Carmagnola PAT 

Tasting of appetizer Vitello Tonnato, Anchovies with green sauce, Russian salad, Pepper of Carmagnola PAT 

Agnolotti​ a​ l burro e salvia  

Filled pasta Agnolotti​ with butter and sage

Dessert​ a​ scelta | a choice of ​dessert ​from the list

DOLCI | ​DESSERT 

Torta alla Nocciola Piemonte IGP  

Hazelnut cake

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Mousse al Gianduja​ c​ on crumble di mais 

Gianduja Mousse​ with corn crumble

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Panna Cotta ​con confettura di pesche e amaretti   Panna cotta​ w ​ ith jam of peach and amaretti   

8   Bonet 

Bonet​,​ s​ poon dessert, belonging to the Piedmont tradition.   Made with: chocolate and amaretti 

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“ Piedmont has a cuisine unlike any other Italian region.   (...)  The  gamy  local  meats  and  root  vegetables  are  generally  cooked  for  long  periods  on  a  low  heat,  letting  the  flavours  develop  slowly  and  giving  a  deliciously  rich,  tasty  character  to  Piedmontese  dishes.  (...)  in  Piedmont  you’re  more  likely  to  come  across  risotto,  polenta  and  even  cheese  fondue  (most  of  Italy’s  Gorgonzola  is  still  made here).   Traditional  Piedmont  cuisine  relies  on  rich  flavours,  full  -  bodied  wines  and  indulgent  desserts,  although  a  new  generation of chefs are reinventing the classics in a lighter, fresher way.”    “PIEDMONT:  TASTE  OF  THE  NORD”  INDEPENDENT.CO.UK  MATTHEW  TELLER  Friday  2  june  2006  ​(V)​ is VEGETARIAN  If you have any questions about allergens, we are at your disposal 


LISTA ALLERGENI | ​ALLERGENS LIST

      We inform our customers that food and beverages  preparedand administered here, can contain ingredients or adjuvants considered  allergens    List of allergenic ingredients used in this place and present Annex II of the EU Reg. No.  1169/2011  “substances or products causing allergies or intolerances“      1  Cereals containing gluten, i.e.  wheat, rye,barley, oat, emmer, kamut,  their derivativestrains and  by-products  2  Crustaceans and products based  onshellfish  3  Eggs and by-products   4  Fish and products based on fish   5  Peanuts and peanut-based products  6  Soy and soy-based products   7  Milk and dairy products  (lactose included)  

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Fruits in shell, i.e. almonds, hazelnuts,walnuts, cashew, pecan, Brazil, pistachios,macadamia nuts or  Queensland nuts andtheir by-products. 

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Celery and products based on celery 

10 Mustard and mustard- based products  11  Sesame seeds and sesame seeds-basedproducts  12  Sulphur dioxide and sulphites inconcentrations  above​10 mg/kg  13  Lupine and lupine-based products  14  Molluscs and products based on molluscs 

  The information about the presence of substances or products causing allergies  or intolerances can be provided by the staff inservice and you can consult  the relevant documentation that will be given on request.      The management     

​(V)​ is VEGETARIAN If you have any questions about allergens, we are at your disposal 

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